Chipotle Ranch Grilled Chicken Burrito

There’s something intoxicating about the first bite of a warm burrito straight from the grill: the smoky char of the chicken, the cool creaminess of chipotle ranch, the gentle chew of a soft tortilla and the bright crunch of fresh vegetables. Aromas of smoked paprika and cumin rise as you fold the tortilla, and the first forkful—if you can resist—delivers layers of texture and flavor: tender, juicy chicken; pillowy rice; earthy black beans; crisp veg; and a tangy, slightly spicy finish that makes you close your eyes.

This Chipotle Ranch Grilled Chicken Burrito is comfort food with a kick—perfect for weeknight dinners when you want something fast but satisfying, for backyard gatherings where everyone can assemble their own, or for weekend meal-prep to simplify busy days. It’s versatile, crowd-pleasing, and easy to scale up when friends drop by.

At a Glance

Prep Time: 15 minutes
Cook Time: 15 minutes (grilling)
Total Time: 30 minutes
Servings: 4 burritos
Difficulty Level: Easy — great for beginner grillers and busy cooks

Nutrition Highlights
Nutrition estimates per serving (one burrito). These values are approximate and calculated from common ingredient nutrition profiles (USDA FoodData Central and standard product labels). For personalized dietary advice, consult a registered dietitian or resources such as the CDC or Mayo Clinic.

Calories: ~630 kcal
Protein: ~40 g
Carbohydrates: ~60 g
- Fiber: ~6–8 g
- Sugars: ~3–5 g
Fat: ~28 g
- Saturated fat: ~6–10 g
Sodium: variable (~600–900 mg depending on tortilla and dressing)
Notes: Exact values will change with brand choices (tortilla size, dressing type) and any substitutions. These figures combine typical values for grilled chicken, cooked white rice, black beans, large flour tortillas, olive oil, and a half-cup of chipotle ranch.

Why You’ll Love It

Big, bold flavor: Smoked paprika, cumin and char from the grill give the chicken a deep savory backbone, while the chipotle ranch adds smoky heat balanced by creamy cooling.
Fast and flexible: Ready in about 30 minutes; the recipe adapts to what you have—leftover rice or rotisserie chicken work well.
Crowd-friendly: Easy to scale and perfect for letting guests build their own burritos at casual gatherings.
Balanced: Protein from chicken and beans, carbs from rice and tortilla, and vegetables for crunch—this is a satisfying single-wrap meal that hits multiple flavor and texture notes.

How to Make Chipotle Ranch Grilled Chicken Burrito

Ingredients

2 chicken breasts
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper to taste
1 cup cooked rice
1 cup black beans, drained and rinsed
1 cup fresh vegetables (such as lettuce, tomatoes, and bell peppers), chopped
1/2 cup chipotle ranch dressing
4 large tortillas

Optional ingredients and substitutions

Swap chicken breasts for boneless thighs (juicier) or for grilled tofu/tempeh (vegan).
Use brown rice or cauliflower rice for more fiber or fewer carbs.
Substitute Greek yogurt + chipotle powder + lime for a lighter chipotle-ranch-style sauce.
Use corn or gluten-free tortillas to make this gluten-free.
Add toppings: sliced avocado or guacamole, fresh cilantro, lime wedges, pickled red onion, shredded cheese.

Step-by-step Instructions

Preheat the grill to medium-high heat.
In a bowl, combine olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Rub the mixture over the chicken breasts.
Grill the chicken for about 6–7 minutes per side or until fully cooked. Let it rest for a few minutes before slicing.
In each tortilla, layer cooked rice, black beans, fresh vegetables, sliced grilled chicken, and drizzle with chipotle ranch dressing.
Wrap the tortilla tightly to enclose the filling.
Serve immediately or wrap in foil for on-the-go.

Practical tips

Check doneness: Aim for an internal chicken temperature of 165°F (74°C) with a digital thermometer.
Rest the meat: Let grilled chicken rest 5 minutes before slicing to keep juices locked in.
Warm the tortillas: Briefly warm them on the grill or in a dry skillet for pliability and a nice char.
Don’t overfill: Leave enough room to fold the ends for a neat, enclosed burrito.
Make ahead: Cook the chicken and rice earlier; assemble when ready to eat to keep the tortilla from getting soggy.

Best Pairings

Sides: Tortilla chips with pico de gallo, smoky Mexican street corn (elote), or a bright cilantro-lime slaw.
Drinks: Iced tea, a crisp lager, or a citrusy margarita for an adult pairing.
Lighter options: Pair with a small mixed-green salad or a cup of black bean soup for a heartier meal.
On-the-go: Wrap in foil and enjoy with a pickle spear, fresh fruit, or a simple yogurt cup.

Storing Leftovers

Room temperature: Do not leave perishable assembled burritos at room temperature for more than 2 hours (1 hour if ambient >90°F).
Refrigeration: Store in an airtight container or wrapped in foil/plastic wrap for up to 3–4 days. For best texture, keep sauce separate when possible.
Freezer: Burritos can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a 350°F oven (wrapped in foil) for 15–20 minutes, or unwrap and crisp in a skillet for a few minutes per side. If frozen, reheat in the oven from frozen at 350°F for 25–35 minutes until hot throughout.

Pro Tips & Tricks

Use a marinade: Let the spice-oil rub sit on the chicken for 30 minutes (or overnight) to deepen flavor.
Thicker slices: Slice chicken with a sharp knife across the grain for tender bites.
Crisp finish: For a pressed, crispy burrito, finish the wrapped burrito on a hot grill or in a panini press for 1–2 minutes per side.
Control heat: If the chipotle ranch is too spicy, tone it down with more Greek yogurt or a squeeze of lime.
Texture balance: Add a crunchy element (toasted pepitas or jicama slaw) for contrast.

Fun Flavor Ideas

Vegan version: Replace chicken with grilled marinated tempeh or extra-firm tofu. Make a chipotle-cashew crema by blending soaked cashews, chipotle in adobo, lime juice, and water until smooth.
Low-carb / Keto: Use a large lettuce leaf or low-carb tortilla and swap rice for cauliflower rice; limit beans or use a smaller portion.
Sweet & smoky: Add grilled pineapple slices and thinly sliced jalapeño for a Hawaiian-Mexican fusion.
Cheesy melt: Sprinkle shredded pepper jack or smoked cheddar, then briefly broil or press the burrito until the cheese melts.

Recipe Q&A
Q: Can I bake or pan-sear the chicken instead of grilling?
A: Yes — bake at 400°F for 18–22 minutes (depending on thickness) or pan-sear 6–8 minutes per side over medium-high heat until 165°F internal temperature.

Q: How can I reduce the calories/fat?
A: Use Greek yogurt-based chipotle sauce, reduce the dressing amount, choose smaller tortillas or whole-grain low-calorie wraps, and substitute brown rice or cauliflower rice.

Q: Will the burrito get soggy if I assemble ahead?
A: To avoid sogginess, store wet ingredients (chipotle ranch, guacamole) separately and assemble just before eating or use a barrier layer (cheese or rice) between sauce and tortilla.

Q: Can I use leftover or rotisserie chicken?
A: Absolutely — shred or slice leftover cooked chicken, toss with a little olive oil and spices, and warm through before assembling.

Q: What’s a good way to reheat frozen burritos?
A: Thaw overnight in the fridge if possible. Reheat in a 350°F oven for 20–25 minutes (from thawed) or 30–35 minutes (from frozen), or crisp in a skillet after warming.

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Conclusion

If this Chipotle Ranch Grilled Chicken Burrito has your mouth watering, give it a try tonight and tweak the elements to match your heat and texture preferences. For another angle on the same classic, see this take from Alyona’s Cooking, and for more inspiration and variations check out the recipe at Joy to the Food. Share your photos and notes—I’d love to hear how you personalized yours. Enjoy!