Chipotle Ranch Grilled Chicken Burrito

Hey y'all! If you love big, bold flavors, this Chipotle Ranch Grilled Chicken Burrito is your new weeknight hero—smoky, tangy, creamy, and loaded with juicy grilled chicken wrapped in a toasty tortilla. It's perfect for family dinners, meal prep, game day, or any time you’re craving a fast, satisfying handheld. Let's get cooking!

Prep Time: 20 minutes (plus 30 minutes marinade)  |  Cook Time: 18 minutes  |  Total Time: about 1 hour 10 minutes  |  Yield: 4 large burritos

Why You'll Love This Chipotle Ranch Grilled Chicken Burrito

• Smoky chipotle and cool ranch create a crave-worthy, creamy heat in every bite.
• Fast weeknight friendly: marinate 30 minutes, grill under 15, assemble and eat.
• Meal-prep ready and freezer-friendly for future grab-and-go lunches.
• Customizable fillings so everyone builds their perfect burrito.
• Juicy grilled chicken brings charred edges and tender, succulent texture.

Chipotle Ranch Grilled Chicken Burrito Ingredients

For the chipotle ranch chicken marinade

• 1.5 lb boneless, skinless chicken thighs (or breasts), trimmed
• ⅓ cup ranch dressing
• 2 tablespoons finely chopped chipotle peppers in adobo
• 1 tablespoon adobo sauce (from the can)
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon honey
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

For the burritos

• 4 large (12-inch) flour tortillas
• 1 cup long-grain white rice (uncooked)
• 1 ¾ cups water
• ½ teaspoon kosher salt (for the rice)
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice (for the rice)
• 1 cup black beans, drained and rinsed (from a 15-oz can)
• ¾ cup corn kernels (thawed if frozen)
• 1 cup shredded Monterey Jack or cheddar cheese
• 1 cup shredded romaine or iceberg lettuce
• ½ cup pico de gallo or salsa
• 1 small avocado, sliced (or ⅓ cup guacamole)

Extra chipotle ranch sauce (for drizzling)

• ⅓ cup ranch dressing
• 1 tablespoon adobo sauce
• 1 teaspoon fresh lime juice

How to Make Chipotle Ranch Grilled Chicken Burrito

Marinate the chicken

1. In a bowl, whisk ranch, chipotles, adobo sauce, lime juice, olive oil, garlic, honey, cumin, smoked paprika, salt, and pepper.
2. Add chicken, toss to coat, cover, and marinate 30 minutes (for weeknights) or up to 8 hours (for maximum flavor) in the refrigerator.

Grill the chicken for your burrito

1. Preheat a gas grill (or grill pan) to medium-high heat, 400–425°F. Oil the grates lightly.
2. Grill chicken 5–6 minutes per side until nicely charred and the thickest part reaches 165°F internal temperature; rest 5 minutes.
3. Chop or slice the chicken into bite-size pieces for the burritos.

Cook the cilantro-lime rice

1. Combine rice, water, and ½ teaspoon salt in a small pot; bring to a boil, then reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed.
2. Remove from heat, cover, and rest 5 minutes; fluff with a fork, then fold in cilantro and 1 tablespoon lime juice.

Warm tortillas and prep fillings

1. Whisk the extra chipotle ranch sauce ingredients in a small bowl.
2. Warm tortillas in a 300°F oven for 3–5 minutes (wrapped in foil) or microwave 20–30 seconds under a damp paper towel until pliable.

Assemble and toast the burritos

1. Lay a warm tortilla on a board. In a horizontal line, add ¾ cup rice, ¼ of the chicken, ¼ cup black beans, 3 tablespoons corn, ¼ cup cheese, a handful of lettuce, a spoonful of pico, a few avocado slices, and 1–2 tablespoons chipotle ranch sauce.
2. Fold the sides in, then roll tightly from the bottom to form a secure burrito.
3. Toast seam-side down in a dry skillet or on the grill over medium heat for 1–2 minutes per side until golden and lightly crisped.

Notes for the Best Chipotle Ranch Grilled Chicken Burrito

• Always verify chicken hits 165°F in the thickest center for safety; see the official guidance at FoodSafety.gov.
• Don’t skip resting the chicken—5 minutes makes the juices redistribute for ultra-juicy slices.
• New to chipotles in adobo? Learn what they are and how to use leftovers here: Bon Appétit: Chipotles in Adobo.

Variations: Fun Twists on the Chipotle Ranch Chicken Burrito

• Burrito Bowl: Skip the tortilla and layer rice, beans, chicken, greens, and toppings in a bowl; drizzle with extra chipotle ranch.
• Veggie Swap: Replace chicken with roasted cauliflower and bell peppers (2 ½ cups total) tossed in the same marinade, then roasted at 425°F for 20–25 minutes.
• Breakfast Burrito: Add 4 scrambled eggs and crispy hash browns; reduce rice to ½ cup per burrito and keep the chipotle ranch drizzle.

Equipment for Chipotle Ranch Grilled Chicken Burrito

• Gas or charcoal grill (or grill pan)
• Instant-read thermometer
• Mixing bowls and whisk
• Tongs and chef’s knife
• 12-inch skillet or griddle (for toasting)
• Aluminum foil (for warming tortillas or wrapping for storage)

Storage & Reheating: Chipotle Ranch Grilled Chicken Burrito

Refrigerate: Wrap burritos tightly in foil and refrigerate up to 3 days. For make-ahead, keep wet toppings (pico, avocado, lettuce) separate and add after reheating.

Freeze: Wrap each burrito in plastic, then foil; label and freeze up to 2 months. For best texture, omit lettuce and fresh salsa before freezing.

Reheat: Oven 375°F for 15–20 minutes (thawed) or 30–35 minutes (from frozen, unwrap foil for final 5 minutes); skillet over medium heat 5–7 minutes, turning occasionally; or microwave 2–3 minutes (wrap in a damp paper towel) until the center is hot. Always reheat to at least 165°F in the center.

What to Serve with Chipotle Ranch Grilled Chicken Burrito

• Chips with salsa verde or guacamole
• Mexican street corn salad (esquites) or a simple corn and tomato salad
• Fresh fruit with lime and chili powder
• Cold limeade, agua fresca, or a light Mexican lager

Pro Tips for Chipotle Ranch Grilled Chicken Burrito Success

• Pat chicken dry before marinating so the marinade clings and caramelizes; a slightly thicker ranch-based marinade browns beautifully on the grill. Dive deeper into why marinades work here: Serious Eats: Best Chicken Marinade.
• Don’t overfill—aim for about 1 to 1 ¼ cups total filling per tortilla for a tight, non-burst roll.
• Warm, pliable tortillas are essential; cold tortillas crack. Keep them wrapped in a clean towel as you assemble.

FAQ: Chipotle Ranch Grilled Chicken Burrito

Can I use chicken breasts instead of thighs? Yes—pound to even thickness (about ¾ inch) and grill 5–6 minutes per side until 165°F; breasts cook a bit faster and stay juicy if you don’t overcook.

Can I make this without a grill? Absolutely. Use a grill pan or cast-iron skillet over medium-high heat (about 6–7 minutes per side) or bake at 425°F for 18–22 minutes, flipping once, until 165°F.

How do I make it less spicy? Reduce chipotles to 1 tablespoon and omit the extra adobo sauce; add 1–2 more tablespoons ranch to the sauce for a cooler, creamier finish.