Easy Grilled Chicken Chipotle Ranch Burrito Idea
Smoky grilled chicken, creamy chipotle ranch, and fresh toppings wrapped in a warm tortilla for a quick, flavor-packed burrito that’s perfect for meal prep or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 burritos 1x
Ingredients
1½ lbs boneless, skinless chicken thighs
2 tbsp chipotle peppers in adobo, finely chopped
⅓ cup ranch dressing
1 tbsp lime juice
1 garlic clove, minced
1 tbsp olive oil
2 cups cooked white rice or cilantro-lime rice
1 (15 oz) can black beans, rinsed and drained
1 cup shredded cheddar or Monterey Jack cheese
1 cup shredded lettuce
1 cup diced tomatoes or pico de gallo
4 large burrito-size flour tortillas
Instructions
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In a bowl, mix chipotle peppers, ranch dressing, lime juice, garlic, and olive oil.
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Add chicken thighs, toss to coat, and marinate for at least 30 minutes.
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Preheat grill or grill pan to medium-high heat.
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Grill chicken 5–7 minutes per side or until internal temp reaches 165°F.
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Rest chicken for 5 minutes, then slice into strips.
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Warm tortillas.
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Layer rice, beans, cheese, chicken, lettuce, and tomatoes on each tortilla.
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Roll burrito tightly. Grill seam-side down for 1–2 minutes if desired.
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Serve warm with extra chipotle ranch or lime wedges.
Notes
For a milder flavor, reduce chipotle or skip adobo sauce. Add avocado, corn, or jalapeños for variation. Great for meal prep—store in fridge up to 4 days or freeze for 2 months.