Tired of boring weeknight meals? These Chipotle Chicken Burritos pack bold, smoky flavors with tender grilled chicken, creamy chipotle ranch, and fresh toppings all wrapped in a warm tortilla. Ready in just 30 minutes, this recipe is perfect for meal prep, quick dinners, or feeding a crowd. The secret? A fiery chipotle marinade that makes every bite unforgettable!
Why You’ll Love This Recipe
- 30-Minute Meal – Quick prep, easy assembly, minimal cleanup
- Bursting with Flavor – Smoky chipotle, zesty lime, and creamy ranch
- Customizable – Swap toppings or make it low-carb with lettuce wraps
- Meal-Prep Friendly – Stores well for lunches all week
- Crowd-Pleaser – Great for parties or family taco nights
Ingredients Needed
For the Chicken:
- 2 chicken breasts or thighs (about 1 lb)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Juice of 1 lime
- 1-2 tsp chipotle chili powder or adobo sauce (adjust for heat)
- 1 tsp paprika
- 1 tsp cumin
- Salt & pepper to taste
For the Chipotle Ranch:
- ½ cup ranch dressing
- 1-2 chipotle peppers in adobo sauce, minced
- 1 tsp garlic powder
For Assembly:
- 4 large flour tortillas (or corn for gluten-free)
- 1 cup diced tomatoes
- ½ cup diced red onion
- ¼ cup chopped cilantro
- 1 jalapeño, sliced (optional)
- 1 cup shredded cheese (cheddar or pepper jack)
- 1 avocado, sliced (or guacamole)
- 2 cups cooked rice (optional)
- Lettuce or spinach (optional)
How to Make Chipotle Chicken Burritos
Step 1: Marinate the Chicken
- In a bowl, mix olive oil, garlic, lime juice, chipotle powder, paprika, cumin, salt, and pepper.
- Coat the chicken evenly and let it marinate for 10-15 minutes (or up to 2 hours for deeper flavor).
Step 2: Grill the Chicken
- Heat a grill or skillet over medium-high heat.
- Cook chicken for 5-7 minutes per side until fully cooked (165°F internal temp).
- Let it rest for 5 minutes, then slice into strips.
Step 3: Make the Chipotle Ranch
- Mix ranch dressing, minced chipotle peppers, and garlic powder in a small bowl.
- Adjust spice level by adding more adobo sauce if desired.
Step 4: Assemble the Burritos
- Warm tortillas slightly to make them pliable.
- Layer with rice (if using), chicken, chipotle ranch, tomatoes, onion, cilantro, jalapeños, cheese, and avocado.
- Fold the sides in, then roll tightly into a burrito.
Step 5: Serve & Enjoy!
- Serve immediately, or grill the burrito for 1-2 minutes per side for a crispy exterior.
- Slice in half for a beautiful presentation.
Serving & Storage Tips
- Serving Suggestions: Serve with extra chipotle ranch, lime wedges, or Mexican rice.
- Storage: Wrap burritos tightly in foil and refrigerate for up to 3 days. Reheat in a skillet or oven.
- Freezing: Wrap in foil, then freeze for up to 1 month. Reheat in the oven at 350°F for 15-20 minutes.
Helpful Notes & Variations
- Spice Control: Use less chipotle for mild heat, or add extra for a fiery kick.
- Protein Swap: Try shrimp, steak, or tofu instead of chicken.
- Low-Carb Option: Skip the tortilla and make a burrito bowl with lettuce.
- Vegetarian Version: Use black beans or grilled veggies as the filling.
Conclusion
These Chipotle Chicken Burritos are the ultimate flavor-packed meal—smoky, creamy, and totally customizable. Perfect for busy weeknights or meal prep, they’re guaranteed to become a family favorite. Did you try them? Rate the recipe below and share your twist in the comments!
Frequently Asked Questions (FAQ)
Can I Use Store-Bought Ranch?
Yes, but homemade chipotle ranch tastes fresher. Mix ½ cup ranch with 1-2 tsp adobo sauce.
How Do I Prevent Soggy Burritos?
- Drain veggies well (like tomatoes and onions).
- Don’t overfill—use just enough sauce to keep the tortilla intact.
Can I Make These Ahead?
Yes! Assemble (without wet toppings like salsa), wrap in foil, and refrigerate. Reheat before serving.
Is There a Gluten-Free Option?
Use corn tortillas or serve as a burrito bowl over lettuce.
How Spicy Are These?
Adjust the heat by using less chipotle or removing seeds from the peppers.
Chipotle Ranch Grilled Chicken Burrito
This Chipotle Ranch Grilled Chicken Burrito combines smoky grilled chicken marinated in chipotle spices, layered with creamy chipotle‑ranch sauce and fresh toppings, all wrapped in a warm flour tortilla for a flavorful, satisfying meal.
Equipment
- Grill or Skillet
- Mixing Bowl
- Cutting board and knife
Ingredients
Chicken Marinade
- 1 lb boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon chipotle chili powder or chipotle peppers in adobo
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste
Chipotle‑Ranch Sauce
- ½ cup ranch dressing
- 1–2 chipotle peppers in adobo minced
- 1 teaspoon garlic powder
Burrito Fillings
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar or Mexican blend cheese
- 1 avocado or guacamole optional
- 2 cups cooked rice optional
- ½ cup black beans drained and rinsed (optional)
Instructions
- In a bowl, combine olive oil, lime juice, chipotle chili powder (or minced chipotle peppers), smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Add chicken and coat well. Let marinate for at least 15 minutes.
- Preheat grill or skillet to medium‑high. Cook chicken 6–7 minutes per side until cooked through. Let rest 5 minutes, then slice into strips.
- In a small bowl, mix ranch dressing, minced chipotle peppers in adobo, and garlic powder until smooth to create chipotle‑ranch sauce.
- Warm tortillas briefly in a dry skillet or microwave. Lay each tortilla flat and spread 2 T of chipotle‑ranch sauce in the center.
- Layer rice and/or beans (if using), followed by chicken strips, lettuce, tomatoes, cheese, and avocado.
- Fold the sides of the tortilla inward and roll tightly into a burrito. For a crispy finish, place seam‑side down in a skillet and toast for 2–3 minutes per side until golden.
- Slice in half and serve with extra chipotle‑ranch sauce or salsa on the side.
Notes
Marinate the chicken longer (up to overnight) for deeper flavor. Prepare chicken and sauce ahead of time for easy weeknight assembly. Store leftover fillings separately to avoid soggy tortillas.