Name: Delicious Chipotle Ranch Grilled Chicken Burrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 chicken breasts; 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon garlic powder; Salt and pepper to taste; 4 large burrito tortillas; 1 cup cooked rice; 1 cup black beans, drained and rinsed; 1 cup corn, drained; 1 cup shredded cheese (cheddar or Mexican blend); 1 cup lettuce, shredded; 1/2 cup diced tomatoes; 1/2 cup chipotle ranch sauce

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Delicious Chipotle Ranch Grilled Chicken Burrito

Bright, friendly, and satisfying — this Chipotle Ranch Grilled Chicken Burrito brings smoky, spicy chicken together with cool, creamy chipotle ranch for a bite that’s perfect any night of the week. Wrap everything up with tender grilled chicken, rice, beans, corn, and fresh veggies for a portable meal that’s both comforting and bold. If you want a printable version or extra tips, see the full recipe on Amazing Food All for another take.

Why make this recipe
A short paragraph explaining what makes it special.

This burrito balances big, outdoor-grill flavor with everyday convenience — smoky grilled chicken seasoned simply, hearty rice and beans, crisp lettuce and tomatoes, and a tangy chipotle ranch that ties everything together. It’s special because it delivers restaurant-style satisfaction at home without needing complicated ingredients or hours of prep.

Ingredients

2 chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
Salt and pepper to taste
4 large burrito tortillas
1 cup cooked rice
1 cup black beans, drained and rinsed
1 cup corn, drained
1 cup shredded cheese (cheddar or Mexican blend)
1 cup lettuce, shredded
1/2 cup diced tomatoes
1/2 cup chipotle ranch sauce

Step-by-Step Guide to Making Delicious Chipotle Ranch Grilled Chicken Burrito

Overview of the process
This recipe is straightforward: marinate the chicken with a simple spice-and-oil rub, grill it until juicy and charred, then assemble warm tortillas with rice, beans, corn, sliced chicken, cheese, lettuce, tomatoes, and a generous drizzle of chipotle ranch. The whole thing comes together quickly — plan for about 30–40 minutes total, with most time spent on grilling and resting the chicken.

Step 1 — Prepare the grill
Preheat your grill to medium-high heat. If you’re using a gas grill, allow 10–15 minutes for it to fully come up to temperature. For charcoal, aim for hot coals with a medium-high heat zone. Make sure grates are clean and lightly oiled to prevent sticking.

Step 2 — Season the chicken
In a bowl, mix 1 tablespoon olive oil, 1 teaspoon chili powder, 1 teaspoon garlic powder, and salt and pepper to taste. Rub the mixture evenly over the 2 chicken breasts until well coated. The oil helps the spices cling and promotes good grill marks.

Step 3 — Grill the chicken
Place the seasoned chicken breasts on the preheated grill and cook about 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Cooking time varies with thickness — use an instant-read thermometer to avoid overcooking. You want a nice exterior char while keeping the interior juicy.

Step 4 — Rest and slice
Remove the chicken from the grill and let it rest on a cutting board for about 5 minutes. Resting allows juices to redistribute so the slices remain moist. Slice the chicken into thin strips or bite-sized pieces for easy rolling.

Step 5 — Build the burrito
Lay a large tortilla flat and layer with 1/4 cup cooked rice, 1/4 cup black beans, 1/4 cup corn, a portion of sliced grilled chicken, 1/4 cup shredded cheese, 1/4 cup shredded lettuce, and about 2 tablespoons diced tomatoes. Drizzle with roughly 2 tablespoons chipotle ranch sauce (adjust to taste).

Step 6 — Roll it tight
Fold the sides of the tortilla over the filling, then roll tightly from the bottom up to create a burrito. Tuck the edges as you roll to keep everything secure. If you like, sear the wrapped burrito on the grill for 1–2 minutes per side to warm the tortilla and melt the cheese.

Step 7 — Repeat and serve
Repeat with remaining tortillas and fillings. Serve immediately while warm and enjoy the contrast of smoky chicken and creamy, spicy sauce.

Directions (original steps provided)

Preheat the grill to medium-high heat. In a bowl, mix olive oil, chili powder, garlic powder, salt, and pepper. Rub the mixture over the chicken breasts.
Grill the chicken for about 6-7 minutes on each side or until cooked through.
Remove from the grill and let the chicken rest before slicing.
Lay a tortilla flat and layer with rice, black beans, corn, grilled chicken, cheese, lettuce, and tomatoes.
Drizzle chipotle ranch sauce on top.
Fold the sides of the tortilla over the filling and roll tightly from the bottom up to create a burrito.
Repeat with remaining tortillas.
Serve immediately and enjoy!

Tips for timing and prep

Prep rice and drain beans/corn while the chicken is coming to temperature so assembly moves quickly.
If you prefer a smokier flavour, add a bit of smoked paprika to the chicken rub.
Warm tortillas just before assembling — brief heat makes them more pliable and less likely to tear.

Best Way to Store Delicious Chipotle Ranch Grilled Chicken Burrito

Refrigerator: Store wrapped burritos in airtight containers or tightly wrapped in foil or plastic wrap for up to 3 days at 40°F (4°C).
Freezer: For longer storage, wrap burritos individually in foil and place in a freezer-safe bag; keep for up to 2 months at 0°F (-18°C).
Reheating: From fridge — unwrap and microwave on medium for 60–90 seconds, flipping halfway, or reheat in a 350°F (175°C) oven for 10–12 minutes. From frozen — thaw overnight in the refrigerator then reheat, or reheat directly from frozen at 350°F (175°C) for 25–30 minutes, wrapped in foil.

How to Present Delicious Chipotle Ranch Grilled Chicken Burrito
Serving Ideas for Delicious Chipotle Ranch Grilled Chicken Burrito

Family-style platter: Arrange burritos on a large board with small bowls of extra chipotle ranch, salsa, guacamole, and lime wedges so everyone can customize.
Cut-and-share: Slice burritos in half on the diagonal and serve with a side salad for a lunch or light dinner presentation.
Meal-prep boxes: Pack a burrito with a small side of tortilla chips and a fresh pico de gallo for work lunches.

Pairing suggestions

Sides: A crisp cabbage slaw or a corn and tomato salad pairs well to add acidity and crunch.
Drinks: A light lager, a citrusy margarita, or iced tea with lime complements the smoky, creamy flavors.
Sauces: Offer extra chipotle ranch, a bright cilantro-lime crema, or a smoky salsa verde on the side.

tips to make Delicious Chipotle Ranch Grilled Chicken Burrito
Short bullet list of 3–5 quick tips.

Pound chicken to even thickness for consistent grilling and faster cook time.
Keep fillings fairly dry — drain beans and corn well and pat tomatoes dry to prevent a soggy tortilla.
Heat tortillas briefly (10–15 seconds each in a skillet or microwave) to make them pliable and prevent tearing.
Use a spoonful of rice as the base to create a barrier between wet fillings and the tortilla, helping it stay intact longer.

Variations (1–2)

Veggie-forward substitution (bulleted): Replace chicken with grilled portobello slices or seasoned tofu; add extra peppers, onions, and sautéed zucchini for a vegetarian version that still holds up to the chipotle ranch.
Tex-Mex Twist (paragraph): For a heartier Tex-Mex style, swap the plain rice for cilantro-lime rice, add a scoop of pico de gallo, and top with a drizzle of smoky chipotle BBQ sauce mixed with the ranch. This gives a sweeter, tangier edge that plays nicely with grilled chicken.

Frequently Asked Questions (FAQs)

Q: How do I keep the chicken from drying out?
A: Cook to an internal temperature of 165°F (74°C) and let the chicken rest before slicing. You can brine the breasts for 20–30 minutes in salted water to help retain moisture if you like.

Q: Can I make these burritos ahead of time?
A: Yes — assemble without the lettuce and tomatoes, then wrap and store in the refrigerator up to 2 days or freeze for longer storage. Add fresh lettuce and tomatoes when reheating or just before serving.

Q: What can I use instead of chipotle ranch?
A: A simple substitute is mixing regular ranch with a little canned chipotle in adobo (minced) or adobo sauce for heat. You can also use a smoky chipotle mayo or salsa verde paired with sour cream.

What about food safety?

Keep hot foods hot and cold foods cold: don’t leave assembled burritos with perishable fillings out above 40°F (4°C) for more than 2 hours.
If freezing, cool completely before wrapping and labeling with date.

Q: Can I use shredded rotisserie chicken instead of grilling?
A: Absolutely. Shredded rotisserie chicken is a great shortcut; toss it with a little olive oil and chili powder or briefly sear in a pan to warm and add flavor.

Q: Are there gluten-free options?
A: Use gluten-free tortillas or large lettuce leaves as wraps. Verify that your chipotle ranch and any pre-made ingredients are labeled gluten-free.

Final assembly and serving workflow (quick checklist)

Warm tortillas
Slice rested chicken
Lay out all fillings in small bowls for an assembly line
Spoon rice first, then beans and corn, chicken, cheese, lettuce, tomatoes
Drizzle chipotle ranch and roll tightly
Optional: grill the wrapped burrito 1–2 minutes per side to crisp and melt cheese

Extra notes on sauce
Chipotle ranch can be store-bought or homemade by blending mayonnaise, sour cream or Greek yogurt, a chipotle pepper in adobo (start with 1/2 and add to taste), garlic powder, lime juice, and a pinch of salt. Adjust heat and acidity to match your preference.

Health-minded swaps

Reduce cheese and use a reduced-fat version, or swap for a sprinkle of Cotija for flavor with less fat.
Use brown rice or a cauliflower rice for lower carbs.
Increase veggies — add shredded cabbage, bell peppers, or a scoop of sautéed spinach.

Kid-friendly adaptations

Serve the components deconstructed so kids can build their own bowls.
Reduce or omit chipotle in the ranch and offer it on the side for adults.

Occasions where this shines

Backyard grilling nights
Casual weeknight dinners
Game-day gatherings where make-ahead assembly keeps hosting easy
Packed lunch when wrapped tightly and reheated carefully

Dietary and allergen notes

Contains dairy (cheese and ranch) — use dairy-free cheese and vegan ranch to adapt.
Check tortilla ingredients for wheat/ gluten if needed.

Conclusion

If you’d like an alternate version with more step-by-step photos and notes, check the detailed take on the burrito at Alyona’s Cooking: Chipotle Ranch Grilled Chicken Burrito. For another home-cook perspective and helpful assembly tips, see the Joy to the Food recipe here: Chipotle Ranch Grilled Chicken Burrito – Joy to the Food.

Enjoy building these savory, smoky burritos — they’re an easy crowd-pleaser with plenty of room for personalization.