Looking for a flavorful, filling meal that’s easy to make and perfect for any time of day? This Chipotle Ranch Grilled Chicken Burrito is a smoky, creamy delight packed with bold flavors and satisfying textures. Whether you’re planning a quick lunch, a hearty dinner, or prepping meals for the week, this recipe will hit the spot.

If you enjoy hearty and satisfying meals, you might also love these Quinoa Black Bean Stuffed Bell Peppers, a wholesome vegetarian option packed with flavor.

Smoky Chipotle Ranch Grilled Chicken Burrito Recipe 6

Ingredients (Makes 4 Burritos)

For the Grilled Chicken:

2 large chicken breasts
2 tablespoons olive oil
2 teaspoons chipotle chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon ground cumin
Salt and pepper to taste
Juice of 1 lime

For the Chipotle Ranch Sauce:

½ cup ranch dressing
2 tablespoons adobo sauce (from canned chipotles in adobo)
1 chipotle pepper (optional, for extra heat)
Juice of ½ lime

For Assembly:

4 large flour tortillas (10-inch size)
2 cups cooked cilantro-lime rice (or plain rice)
1 cup black beans, rinsed and drained
1 cup shredded lettuce
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
1 cup pico de gallo (or diced tomatoes)
Extra chipotle ranch for drizzling

Step-by-Step Instructions

1. Marinate & Grill the Chicken

In a bowl, combine olive oil, chipotle chili powder, paprika, garlic powder, cumin, salt, pepper, and lime juice.
Coat the chicken breasts evenly and marinate for at least 20 minutes (or refrigerate overnight for deeper flavor).
Grill over medium-high heat for 6–7 minutes per side, until fully cooked (165°F internal temperature).
Let rest briefly, then slice into strips.

2. Make the Chipotle Ranch Sauce

Blend together ranch dressing, adobo sauce, chipotle pepper (if using), and lime juice until smooth.
Taste and adjust the spice level as desired.

3. Assemble the Burritos

Warm the tortillas until soft and pliable.
Spread a spoonful of chipotle ranch sauce in the center of each tortilla.
Add rice, black beans, grilled chicken, shredded lettuce, cheese, and pico de gallo.
Drizzle with additional chipotle ranch sauce.

4. Fold & Serve

Fold in the sides of the tortilla and roll tightly to form a burrito.
Optional: Grill the burritos in a skillet for 2 minutes per side for a crispy, golden finish.

“Looking for more versatile meal ideas? Try this comforting Crockpot Chicken Vegetable Stew, perfect for busy weeknights.”

Why I Love This Recipe

This burrito is a favorite in my kitchen because it combines everything I adore: bold spices, creamy sauce, juicy grilled chicken, and fresh toppings. It’s easy to customize and great for sharing with family or guests. Plus, it holds up beautifully for meal prep!

FAQs

Can I make this burrito ahead of time?

Absolutely! Wrap them in foil and store in the fridge for up to 3 days. Reheat in a skillet or microwave.

What can I use instead of chicken?

Grilled steak, shrimp, or even roasted vegetables work wonderfully as substitutes.

Is it very spicy?

The spice level is moderate, but you can adjust it by adding more or less chipotle pepper.

Can I freeze these burritos?

Yes! Wrap each burrito in foil and freeze for up to 2 months. Reheat in the oven or microwave before serving.

“Want something lighter but still elegant? These Savory Crepes are an excellent choice for brunch or dinner.”

Final Thoughts from Chef Yolanda

This Chipotle Ranch Grilled Chicken Burrito is your ticket to a satisfying and flavorful meal any day of the week. Try it once, and it might just become a regular in your recipe rotation. Happy cooking, and don’t forget to share your creations with loved ones!

Smoky Chipotle Ranch Grilled Chicken Burrito Recipe

Author: yolanda
Total Time: 1 hour 48 minutes
Yield: 8–10 muffins 1x
Diet: Vegan

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Description

These easy Garlic Rosemary Focaccia Muffins are soft, fluffy, and infused with aromatic garlic and rosemary. Perfect as a snack, side dish, or dipped in olive oil and balsamic vinegar.

Ingredients

Scale

2 cups all-purpose flour
1 packet (7 g) instant yeast
1 teaspoon sugar
1 teaspoon salt
¾ cup warm water
2 tablespoons olive oil (plus extra for topping)
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
Flaky sea salt, for sprinkling

Instructions

In a bowl, mix the warm water with sugar and yeast. Let it rest for 5–10 minutes until it becomes foamy.
Add flour, salt, olive oil, minced garlic, and chopped rosemary. Mix until a dough forms. Knead for 5–7 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover it, and let it rise for about 1 hour, or until it doubles in size.
Grease a muffin tin with olive oil. Punch down the dough and divide it into 8–10 pieces. Place each piece into a muffin cup.
Cover the tin loosely and let the dough rise again for about 20 minutes.
Preheat your oven to 400°F (200°C). Drizzle the muffin tops with olive oil, sprinkle with flaky sea salt and a bit more rosemary. Bake for 15–18 minutes, or until golden brown.
Enjoy them warm, either plain or dipped in olive oil and balsamic vinegar.

Notes

These muffins freeze well and reheat beautifully. They’re a flavorful, individual-sized twist on classic focaccia that’s great for soups, pastas, or snacking.

Prep Time: 1 hour 30 minutes
Cook Time: 18 minutes
Category: Bread, Side Dish
Method: Baking
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 1g
Sodium: 220mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 4g
Cholesterol: 0mg

Keywords: garlic rosemary focaccia, focaccia muffins, muffin tin bread, easy bread recipe

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