Name: Chipotle Ranch Grilled Chicken Burrito
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; 2 chipotle peppers in adobo sauce, chopped; 1/2 cup ranch dressing; 1 tablespoon olive oil; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper, to taste; 2 cups cooked white or brown rice; 1 cup black beans (canned or cooked); 1 cup shredded cheddar or Monterey Jack cheese; 4 large flour tortillas; Optional add-ins: avocado slices, salsa, shredded lettuce, diced tomatoes, cilantro, lime juice

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This chipotle ranch grilled chicken burrito is a bold, satisfying wrap loaded with smoky grilled chicken, creamy chipotle ranch, rice, beans, and melty cheese. Every bite is a balance of spice, creaminess, and savory flavor, all wrapped up in a warm tortilla. It’s a crave-worthy meal that feels like your favorite takeout—only better and homemade.

Why You’ll Love This Recipe

I love how this burrito packs so much flavor into one easy-to-eat wrap. The chipotle ranch gives it a smoky kick, while the grilled chicken adds a hearty, protein-rich base. It’s a great way to use up leftovers and completely customizable depending on what I have on hand. Whether I’m making it for dinner or wrapping it up for lunch, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
chipotle peppers in adobo sauce
ranch dressing
olive oil
garlic powder
onion powder
salt
pepper
cooked white or brown rice
black beans (canned or cooked)
shredded cheddar or Monterey Jack cheese
large flour tortillas
optional add-ins: avocado, salsa, lettuce, diced tomatoes, cilantro, lime juice

Directions

I start by marinating the chicken in a mixture of olive oil, chopped chipotle peppers, ranch dressing, garlic powder, onion powder, salt, and pepper. I let it sit for at least 30 minutes (or up to overnight).
I preheat my grill or grill pan to medium-high heat and cook the chicken for about 6–7 minutes per side, or until fully cooked and lightly charred. I let it rest before slicing it into strips.
I warm the tortillas slightly to make them easier to roll.
I lay down a layer of rice in the center of each tortilla, followed by black beans, sliced grilled chicken, cheese, and a drizzle of extra chipotle ranch.
I fold in the sides of the tortilla and roll it up tightly to form a burrito.
For an extra crispy finish, I grill the burritos seam-side down in a hot skillet for a few minutes until golden and sealed.

Servings and timing

This recipe makes about 4 large burritos.
Prep time: 20 minutes (plus marinating time)
Cook time: 15 minutes
Total time: 35 minutes (not including marination)

Variations

Sometimes I swap the chicken for grilled steak or shrimp, or I make a vegetarian version with roasted veggies and extra beans. I’ve also used a chipotle Greek yogurt sauce instead of ranch for a lighter twist. For added crunch, I throw in shredded lettuce or crushed tortilla chips. And when I want a low-carb option, I wrap everything in a large lettuce leaf instead of a tortilla.

Storage/Reheating

I store wrapped, ungrilled burritos in the fridge for up to 3 days. When I’m ready to eat, I grill or reheat them in a skillet over medium heat until warmed through and crisp. They also reheat well in the microwave, about 1–2 minutes on high, though I lose the crispy exterior that way. I don’t usually freeze them since the fresh ingredients hold best refrigerated.

FAQs

Can I use pre-cooked chicken?

Yes, I’ve used leftover grilled or rotisserie chicken. I just toss it in chipotle ranch before adding it to the burrito.

Is this burrito spicy?

It has a mild to medium kick from the chipotle peppers. If I want less heat, I use fewer peppers or swap in plain ranch.

Can I bake the burritos instead of grilling?

Yes, I bake them at 375°F (190°C) for about 10–15 minutes until heated through and the tortillas are slightly crispy.

What’s the best cheese to use?

I usually go for shredded cheddar, Monterey Jack, or a Mexican cheese blend because they melt well and add great flavor.

How do I keep the burrito from falling apart?

I make sure not to overfill it, and I always warm the tortilla first so it’s more pliable. Sealing it seam-side down on the skillet helps it stay together.

Conclusion

This chipotle ranch grilled chicken burrito is a flavorful, satisfying meal that I keep coming back to. It’s packed with smoky, creamy, and cheesy goodness all in one wrap—and it’s perfect for customizing to fit whatever I’m craving. Whether I’m grilling up a batch for a casual dinner or wrapping one up for lunch on the go, it never disappoints.