Chipotle Ranch Grilled Chicken Burritos (Print Version)
Spicy Chipotle Ranch grilled chicken, fresh veggies, and creamy avocado wrapped in warm tortillas. A flavorful and satisfying meal for any night.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 37 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mexican
# Ingredients:
→ The Grilled Core
01 -
1 lb boneless, skinless chicken breasts
02 -
2 tbsp olive oil
03 -
1/4 cup lime juice, divided
04 -
1 tsp ground cumin
05 -
1 tsp smoked paprika
06 -
1 tsp salt, divided
07 -
1/2 tsp black pepper, divided
→ Smoky Ranch Fusion
08 -
1/4 cup mayonnaise
09 -
1/4 cup plain Greek yogurt (full-fat)
10 -
2 tbsp chipotle peppers in adobo sauce, minced (plus 1 tsp adobo sauce)
11 -
1 tsp garlic powder
12 -
1/2 tsp dried dill
13 -
1/2 tsp dried parsley
→ Fresh Burrito Builders
14 -
4 medium (8-inch) flour tortillas
15 -
1/2 cup shredded Monterey Jack cheese
16 -
2 cups shredded romaine lettuce
17 -
1 medium avocado, sliced
18 -
1/4 cup chopped fresh cilantro
# Instructions:
01 -
In a medium bowl, combine 1/4 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tbsp minced chipotle peppers in adobo sauce (plus 1 tsp adobo sauce), 1 tsp garlic powder, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until smooth. Set aside for your Chipotle Ranch Grilled Chicken Burritos.
02 -
In a separate bowl, combine 1 lb boneless, skinless chicken breasts with 1 tbsp olive oil, 1/4 cup lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly. Let marinate for at least 15 minutes while you prepare other components.
03 -
Preheat a grill or grill pan to medium-high heat. Lightly brush with the remaining 1 tbsp olive oil. Grill the marinated chicken breasts for 5-7 minutes per side, or until cooked through and an internal temperature of 165°F is reached.
04 -
Remove the grilled chicken from the heat and let it rest on a cutting board for 5 minutes. This helps keep the chicken juicy for your Chipotle Ranch Grilled Chicken Burritos. Slice the chicken against the grain into thin strips or dice into bite-sized pieces.
05 -
Warm the 4 medium (8-inch) flour tortillas. You can do this in a dry skillet over medium heat for 15-20 seconds per side, microwave for 15-30 seconds, or wrap in foil and heat in a 300°F oven for 5 minutes until pliable.
06 -
Lay out each warm tortilla. Spread a generous amount of the prepared chipotle ranch sauce. Layer with 2 cups shredded romaine lettuce, sliced grilled chicken, 1/2 cup shredded Monterey Jack cheese, 1 medium sliced avocado, and 1/4 cup chopped fresh cilantro.
07 -
Fold in the sides of each tortilla, then tightly roll from the bottom up to create a secure burrito. Slice in half if desired, and serve immediately to enjoy your homemade Chipotle Ranch Grilled Chicken Burritos!
# Notes:
01 -
Make-ahead tip: The chipotle ranch sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
02 -
Spice level: For more heat, add an extra teaspoon of minced chipotle peppers to the ranch sauce. For less, reduce the amount.
03 -
Vegetarian option: Substitute the chicken with grilled halloumi cheese or seasoned black beans for a delicious meat-free alternative.
04 -
Serving suggestion: These burritos are fantastic on their own, or served with a side of tortilla chips and salsa.
# Tools You'll Need:
01 -
Grill or grill pan
02 -
Mixing bowls
03 -
Whisk
04 -
Measuring cups and spoons
05 -
Cutting board
06 -
Sharp knife
07 -
Tongs
# Nutrition Facts (Per Serving):
Calories: 653 kcal
Total Fat: 38 g
Total Carbohydrate: 32 g
Protein: 35 g