Chipotle Ranch Chicken Burrito with Grilled Flavor (Print version)
A smoky grilled chicken burrito with creamy chipotle ranch, crunchy strips, fresh toppings, and a crisp toasted tortilla.
# Ingredients:
For the grilled chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken breasts or thighs
02 -
2 tablespoons olive oil
03 -
2 tablespoons fresh lime juice
04 -
1 chipotle pepper in adobo, minced
05 -
1 tablespoon adobo sauce from the can
06 -
1 teaspoon chili powder
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon ground cumin
09 -
1 teaspoon kosher salt
10 -
1/2 teaspoon black pepper
For the chipotle ranch
11 -
1/2 cup (120 ml) ranch dressing
12 -
1 chipotle pepper in adobo, finely minced
13 -
1 teaspoon adobo sauce
14 -
1 teaspoon fresh lime juice
15 -
2 tablespoons sour cream or Greek yogurt, optional for a thicker sauce
For the burritos
16 -
4 large 10-inch flour tortillas
17 -
2 cups (330 g) cooked rice, warm
18 -
1 cup (170 g) black beans, drained, rinsed, and warmed
19 -
1 1/2 cups (170 g) shredded cheddar or Monterey Jack cheese
20 -
2 cups (90 g) shredded romaine or iceberg lettuce
21 -
1 cup (150 g) diced tomatoes or pico de gallo
22 -
1 cup (35 g) crunchy tortilla strips
23 -
1 tablespoon neutral oil, for toasting if needed
# Instructions:
01 -
Whisk olive oil, lime juice, minced chipotle, adobo sauce, chili powder, garlic powder, cumin, salt, and pepper in a bowl. Coat the chicken and rest for 20 minutes at room temperature, or refrigerate up to 4 hours.
02 -
Heat an outdoor grill or grill pan over medium-high heat. Grill the chicken for 5-7 minutes per side until charred in spots and the thickest part reaches 165°F.
03 -
Move the chicken to a cutting board and rest for 5 minutes. Slice into thin strips across the grain so it stays tender in the burrito.
04 -
Stir ranch dressing, minced chipotle, adobo sauce, lime juice, and sour cream if using. Taste and add more adobo only if you want more heat.
05 -
Warm tortillas in a dry skillet for 15-20 seconds per side, or microwave them under a damp paper towel for 20 seconds. Keep covered so they stay pliable.
06 -
Layer each tortilla with warm rice, black beans, sliced chicken, cheese, chipotle ranch, lettuce, tomatoes, and tortilla strips. Fold in the sides and roll tightly from the bottom.
07 -
Place burritos seam-side down in a hot dry skillet, adding a little oil if needed. Toast 1-2 minutes per side until golden, crisp, and warmed through.
# Good to know:
01 -
Serve right after toasting for the best contrast of crisp tortilla, warm chicken, and cool lettuce.
02 -
Chicken can be grilled up to 2 days ahead and reheated before assembly.