Chipotle Ranch Grilled Chicken Burrito: The Ultimate Recipe Guide

Chipotle Ranch Grilled Chicken Burrito: Prepare to embark on a flavor journey that will redefine your lunch and dinner expectations! Forget those bland, boring meals; we’re diving headfirst into a world of smoky, creamy, and utterly satisfying deliciousness. Imagine biting into a warm, grilled tortilla, bursting with tender, perfectly seasoned chicken, the cool tang of chipotle ranch dressing, and all your favorite burrito fixings. Are you drooling yet?

The beauty of the burrito lies in its versatility and portability. While its exact origins are debated, the burrito as we know it gained popularity in the early 20th century, evolving from simple, hand-held meals for field workers to a beloved staple in Mexican and Tex-Mex cuisine. It’s a testament to the ingenuity of wrapping delicious ingredients in a convenient package.

But what makes this Chipotle Ranch Grilled Chicken Burrito so special? It’s the perfect balance of flavors and textures. The grilled chicken offers a smoky char that complements the creamy, slightly spicy chipotle ranch. People adore burritos because they are customizable, filling, and incredibly satisfying. This recipe takes the classic burrito to the next level, offering a taste sensation that’s both familiar and exciting. Plus, it’s surprisingly easy to make, making it a perfect weeknight meal. Get ready to experience the ultimate Chipotle Ranch Grilled Chicken Burrito!

this Recipe

Ingredients:

• For the Chipotle Ranch Dressing:
• 1 cup mayonnaise
• 1/2 cup buttermilk
• 1/4 cup sour cream
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon lime juice
• 1-2 chipotle peppers in adobo sauce, finely chopped (adjust to your spice preference)
• 1 teaspoon adobo sauce (from the can of chipotle peppers)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• For the Grilled Chicken:
• 2 large boneless, skinless chicken breasts (about 6-8 ounces each)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• For the Burrito Filling:
• 1 cup cooked rice (I prefer cilantro-lime rice, recipe follows)
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup shredded cheddar cheese (or Monterey Jack, or a blend)
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 avocado, pitted, peeled, and sliced
• For the Cilantro-Lime Rice (Optional, but highly recommended):
• 1 cup long-grain rice
• 2 cups water
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• For Assembling the Burritos:
• 4 large flour tortillas (10-12 inch)
• Optional: Sour cream or guacamole for serving

Preparing the Chipotle Ranch Dressing:

1. In a medium bowl, whisk together the mayonnaise, buttermilk, and sour cream until smooth.
2. Add the chopped cilantro, lime juice, chopped chipotle peppers, adobo sauce, garlic powder, onion powder, and smoked paprika.
3. Stir well to combine all the ingredients.
4. Taste and season with salt and freshly ground black pepper to your liking. Remember that the chipotle peppers add a good amount of spice, so adjust accordingly.
5. Cover the bowl and refrigerate the dressing for at least 30 minutes to allow the flavors to meld. This step is crucial for a richer, more developed flavor. The longer it sits, the better it gets! You can even make it a day ahead.

Preparing the Cilantro-Lime Rice (Optional):

1. Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
2. In a medium saucepan, heat the olive oil over medium heat.
3. Add the rinsed rice and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted. This adds a nutty flavor to the rice.
4. Pour in the water and add the salt. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 18-20 minutes, or until all the water has been absorbed and the rice is tender. Do not lift the lid during this time!
6. Remove the saucepan from the heat and let it sit, covered, for 10 minutes. This allows the rice to steam and finish cooking.
7. Fluff the rice with a fork.
8. Stir in the chopped cilantro and lime juice. Taste and adjust seasoning if needed.

Preparing the Grilled Chicken:

1. Place the chicken breasts between two sheets of plastic wrap or in a resealable plastic bag. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch. This ensures even cooking and prevents the chicken from drying out.
2. In a small bowl, combine the olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Rub the spice mixture all over the chicken breasts, making sure to coat them evenly.
4. Preheat your grill to medium-high heat. If you don’t have a grill, you can use a grill pan or a regular skillet on the stovetop.
5. Place the chicken breasts on the preheated grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165掳F (74掳C). Use a meat thermometer to ensure the chicken is fully cooked.
6. Remove the chicken from the grill and let it rest for 5-10 minutes before slicing or shredding. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
7. Slice or shred the chicken into bite-sized pieces.

Assembling the Burritos:

1. Warm the flour tortillas. You can do this in a dry skillet over medium heat for a few seconds per side, in the microwave wrapped in a damp paper towel for about 15-20 seconds, or in the oven wrapped in foil at 350掳F (175掳C) for about 5-10 minutes. Warming the tortillas makes them more pliable and easier to roll.
2. Lay a warm tortilla flat on a clean surface.
3. Spread a generous amount of Chipotle Ranch dressing in the center of the tortilla, leaving about 2 inches of space around the edges.
4. Top with a portion of the cooked rice, black beans, corn, shredded cheese, red onion, cilantro, sliced avocado, and grilled chicken. Don’t overfill the tortilla, or it will be difficult to roll.
5. To roll the burrito, fold in the sides of the tortilla towards the center, covering the filling.
6. Then, starting from the bottom edge closest to you, tightly roll the burrito away from you, keeping the filling tucked in as you go.
7. If desired, you can grill the assembled burritos for a few minutes per side to seal them and add a crispy texture. Heat a lightly oiled skillet or grill pan over medium heat. Place the burritos seam-side down and cook for 2-3 minutes per side, or until golden brown and crispy.
8. Cut the burritos in half and serve immediately.
9. Serve with extra Chipotle Ranch dressing, sour cream, or guacamole, if desired.

Tips and Variations:

• Spice Level: Adjust the amount of chipotle peppers and adobo sauce in the dressing to control the spice level. If you prefer a milder flavor, use only one chipotle pepper or omit the adobo sauce altogether. For a spicier kick, add more chipotle peppers or a pinch of cayenne pepper.
• Chicken Marinade: For even more flavorful chicken, marinate it in the spice mixture for at least 30 minutes, or even overnight, in the refrigerator.
• Vegetarian Option: Substitute the grilled chicken with grilled or saut茅ed vegetables like bell peppers, onions, zucchini, and mushrooms. You can also add extra black beans or pinto beans for protein.
• Cheese Variations: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or a Mexican cheese blend.
• Add-ins: Feel free to add other ingredients to your burritos, such as pico de gallo, salsa, shredded lettuce, or pickled jalape帽os.
• Make-Ahead: You can prepare the Chipotle Ranch dressing, cilantro-lime rice, and grilled chicken ahead of time and store them separately in the refrigerator. Assemble the burritos just before serving.
• Freezing: Assembled burritos can be frozen for later. Wrap them tightly in plastic wrap and then in aluminum foil. To reheat, thaw in the refrigerator overnight and then microwave or bake in the oven until heated through.
• Grilling the Burrito: Grilling the assembled burrito is optional, but it adds a nice crispy texture and helps to seal the burrito, preventing it from falling apart.
• Serving Suggestions: Serve the burritos with a side of tortilla chips and salsa, a fresh salad, or a cup of black bean soup.

Enjoy your homemade Chipotle Ranch Grilled Chicken Burritos! I hope you find this recipe as delicious and satisfying as I do. Don’t be afraid to experiment with different

Conclusion:

This Chipotle Ranch Grilled Chicken Burrito isn’t just another recipe; it’s a flavor explosion waiting to happen! I truly believe this will become a staple in your meal rotation. The combination of smoky grilled chicken, the creamy, tangy chipotle ranch, and all your favorite burrito fillings creates a symphony of tastes and textures that’s simply irresistible. It’s quick enough for a weeknight dinner, impressive enough for a weekend gathering, and customizable enough to please even the pickiest eaters.

What makes this burrito a must-try? It’s the perfect balance of heat and coolness, the satisfying crunch of fresh veggies against the tender chicken, and the overall feeling of pure comfort food. Forget takeout; this homemade version is healthier, tastier, and way more satisfying. Plus, you get the bragging rights of creating something truly delicious from scratch!

But the fun doesn’t stop there! Feel free to get creative with your fillings. If you’re a fan of black beans, toss them in for added protein and fiber. Corn adds a touch of sweetness, while a sprinkle of shredded cheese elevates the richness. For a vegetarian option, substitute the chicken with grilled halloumi or seasoned tofu.

Here are a few serving suggestions to take your burrito experience to the next level:

* Make it a bowl: Skip the tortilla altogether and layer all the ingredients over a bed of rice or quinoa for a lighter, deconstructed version.
* Add some heat: If you like things spicy, incorporate some diced jalape帽os or a dash of your favorite hot sauce into the chipotle ranch.
* Serve with sides: A side of tortilla chips and guacamole, a fresh salsa, or a simple Mexican salad complements the burrito perfectly.
* Breakfast Burrito: Scramble some eggs and add them to the burrito for a hearty and flavorful breakfast option.
* Meal Prep Magic: These burritos are fantastic for meal prepping! Assemble them ahead of time, wrap them individually in foil or plastic wrap, and store them in the refrigerator for up to three days. Reheat in the microwave or oven when ready to eat.

I’m confident that once you try this Chipotle Ranch Grilled Chicken Burrito, you’ll be hooked. It’s a guaranteed crowd-pleaser that’s sure to become a family favorite. The beauty of this recipe lies in its versatility. Don’t be afraid to experiment with different ingredients and find your perfect combination.

So, what are you waiting for? Grab your ingredients, fire up the grill (or use a grill pan!), and get ready to create some burrito magic. I can’t wait to hear what you think! Please, come back and leave a comment below to let me know how your burritos turned out. Share your variations, your successes, and even your failures (we all have them!). I’m eager to learn from your experiences and see how you’ve made this recipe your own. Happy cooking, and enjoy every delicious bite! I’m sure you will love this Chipotle Ranch Grilled Chicken Burrito.