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Chipotle Ranch Grilled Chicken Burrito

Chipotle ranch grilled chicken burrito with smoky chipotle-ranch sauce and charred tortilla edges. Juicy grilled chicken, melted cheddar at the seams, and a colorful rice-and-bean filling make this handheld meal easy to assemble and grill for a crisp, melty finish.
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Prep Time 15 minutes
Cook Time 13 minutes
rest 5 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken burrito filling
  • 1.5 lb boneless skinless chicken breasts
  • 3 tbsp chipotle peppers in adobo, minced
  • 0.5 cup ranch dressing
  • 2 tbsp lime juice
  • 4 flour tortillas
  • 2 cup white rice, cooked
  • 2 cup black beans, cooked
  • 2 cup shredded cheddar cheese
  • 1 red bell pepper, diced
  • 1 cup corn
  • 1 avocado, sliced
  • 0.25 Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Make chipotle ranch sauce and season chicken
  1. Mix minced chipotle peppers with ranch dressing and lime juice until smooth to create chipotle ranch sauce. Keep it ready for spreading on the warmed tortillas.
  2. Season the chicken breasts with salt and pepper. Coat evenly so the exterior seasons well during grilling.
Grill the chicken
  1. Grill chicken over medium-high heat for 5-6 minutes per side until cooked through. Look for browned exterior with grill marks and no pink in the center.
  2. Rest the grilled chicken for 5 minutes, then slice. This helps the juices settle so slices stay tender.
Warm tortillas and build the burritos
  1. Warm tortillas on the grill for about 30 seconds per side. Watch for soft pliability and light grill color.
  2. Lay tortillas flat and spread each with chipotle ranch sauce. Cover evenly so every bite has a creamy, smoky base.
  3. Layer each tortilla with white rice, black beans, sliced chicken, diced red pepper, corn, shredded cheddar cheese, and avocado slices. Keep the filling centered to make rolling easier.
  4. Fold the sides in and roll tightly. Place the seam-side down on the grill so it holds together while the cheese melts.
Grill burritos to melt cheese and char
  1. Cook the rolled burritos on the grill for 1 minute per side until the cheese melts and the tortilla chars slightly. Use a gentle press if needed and look for melted cheese at the seams and browned, crisp edges.
  2. Serve the burritos warm right off the grill. Cut or serve whole based on your preference while the cheese is still molten.

Notes

Pro tip: keep the heat medium-high and avoid over-stuffing so the burritos roll tightly and don’t split when griddling. Store assembled (un-grilled) burritos covered in the fridge up to 24 hours, or store leftovers cooked in the fridge up to 3 days; reheat in a skillet until hot and crisp. Freezing is not ideal for tortillas once cooked with melted cheese, but you can freeze grilled chicken separately up to 2 months. For a lighter swap, use reduced-fat ranch and half the cheese while keeping the same filling proportions.