Chipotle Ranch Grilled Chicken Burrito

Juicy grilled chicken creamy chipotle ranch and bubbly cheese all tucked into a golden toasted burrito—this burrito recipe delivers major flavor and comfort in every bite. Whenever I want something hearty fast and loaded with smoky heat this is my top pick for both dinner and late-night cravings.

The first time I made these burritos was for a movie night with friends and everybody requested seconds. Now it is a regular request from my family on summer grill nights.

Gather Your Ingredients

• Boneless skinless chicken breasts: for juicy texture and lean protein look for fresh pieces with minimal blemishes or excess fat
• Olive oil: to keep the chicken moist and add richness choose a robust extra virgin olive oil for best flavor
• Smoked paprika: to give a smoky bold depth seek out fresh paprika for intense color and aroma
• Salt: enhances all the other flavors opt for kosher or sea salt for best seasoning control
• Black pepper: brings a spark of heat freshly cracked pepper makes a difference for brightness
• Large flour tortillas: provide the perfect chewy wrapping go for soft and pliable tortillas for easy rolling
• Cooked rice: adds bulk and soaks up sauce jasmine or basmati rice for extra fragrance
• Shredded lettuce: brings a fresh crisp bite choose romaine or iceberg for maximum crunch
• Chipotle peppers in adobo sauce: supply the smoky spicy kick look for whole peppers in a can with deep red color and intense aroma
• Lime juice: brightens up the creaminess and tames the heat use a freshly squeezed lime for the cleanest flavor
• Shredded cheese: melts to bind everything together sharp cheddar or Monterey Jack bring creamy goodness
• Ranch dressing: brings coolness and cream a high-quality refrigerated brand offers the best texture
• Honey: softens the heat and rounds out flavors pick a local wildflower honey if possible

How to Make It

Prepare the Marinade:

Mix olive oil with smoked paprika freshly cracked black pepper and kosher salt until fully combined. Coat both chicken breasts evenly with the marinade using your hands to rub it deep into the surface.

Grill the Chicken:

Preheat your grill to medium. Place the chicken on the grill and cook undisturbed for six to seven minutes each side. You want visible grill marks and juices to run clear. Once cooked transfer to a plate and let it rest for five minutes before slicing into thin strips so the juices lock in.

Make the Chipotle Ranch Sauce:

In a small bowl whisk together ranch dressing chopped chipotle peppers a squeeze of lime juice and a drizzle of honey until smooth. Taste and adjust chipotle or lime for your preferred heat level and tang.

Warm the Tortillas:

Place each tortilla on a dry skillet over medium low heat. Warm them for thirty seconds per side until soft and flexible. This makes rolling much easier and helps prevent tearing later.

Assemble the Burritos:

Line up your tortillas. Evenly spread the chipotle ranch sauce over each one making sure to get right to the edges for every bite to have flavor.

Fill the Burritos:

Add a scoop of rice a sprinkle of shredded lettuce sliced grilled chicken cheese and any optional extras like tomatoes or black beans. Squeeze a bit of fresh lime juice for brightness. Do not overfill or rolling will be tough.

Roll and Toast the Burritos:

Fold the sides in then roll each burrito up tightly. Place the rolled burrito seam side down in your dry skillet. Toast for two to three minutes per side until a deeply golden crust forms and cheese is melty.

Chipotle peppers are absolutely my favorite part here the smoky gentle heat transforms the sauce from basic ranch to something crave worthy. Every time I take a bite I remember my little brother stealing extras for his lunchbox because he could not get enough of that flavor.

Flavor Boosters

Warm tortillas before filling for easy rolling. Slice chicken close to serving time to keep it juicy. Feel free to add avocado or cilantro for more flavor layers.

Serving Suggestions

Burritos are amazing with extra chipotle ranch for dipping. Serve with grilled corn fresh pico de gallo or pickled jalapenos for a Tex Mex spread. For a full meal present with tangy slaw and a wedge of lime on the side.

Creative Twists

Use boneless thighs for extra juiciness if you like dark meat. Swap out rice with cauliflower rice for a lower carb version. Substitute Greek yogurt for ranch in the sauce for a protein boost and lighter taste.

My kids love making these as a family project. Last weekend we packed these up for a picnic and there was not a crumb left.

Common Questions About This Recipe

→ What cut of chicken works best?

Boneless, skinless chicken breasts are ideal as they cook evenly and stay juicy when grilled.

→ Can I make the burrito ahead of time?

Yes, you can prep and assemble ahead, then grill just before serving for optimal texture and flavor.

→ Is there a lighter sauce option?

Greek yogurt can be used instead of ranch for a lighter, tangy twist that still pairs well with chipotle.

→ How do I keep the burrito from falling apart?

Wrap tightly and grill seam-side down first. Warming tortillas before assembling helps prevent tearing.

→ What toppings add extra flavor?

Try sliced avocado, jalapeños, or a squeeze of fresh lime juice for added brightness and flavor.