These smoky, creamy chipotle ranch grilled chicken burritos are stuffed with tender grilled chicken, seasoned rice, melty cheddar, and the most addictive chipotle mayo I've ever tasted. I first made these on a Tuesday night when I was craving something bolder than my usual Easy Garlic Parmesan Chicken and Pasta, and now they're on repeat in our house. The tortilla gets crispy on the outside while everything inside stays warm and gooey, and honestly, they're way better than takeout.
If you love quick dinners with big flavor, like my Easy General Tso Chicken Recipe or Easy Crockpot Greek Chicken Gyros Recipe, you're going to want this one in your rotation.
Why You'll Love This Chipotle Ranch Grilled Chicken Burrito Recipe
You're going to love how easy this grilled chicken burrito recipe comes together, even on busy nights. The chicken can be grilled or baked, so you've got options no matter what equipment you're working with. Both sauces take less than five minutes to make, and the flavor payoff is huge. These burritos are filling enough for dinner but not so heavy that you feel stuffed afterward. Plus, you can make the components ahead and assemble them when you're ready to eat.
Jump to:
- Why You'll Love This Chipotle Ranch Grilled Chicken Burrito Recipe
- Chipotle Ranch Grilled Chicken Burrito Ingredients
- HOW TO MAKE Chipotle Ranch Grilled Chicken Burrito
- Substitutions and Variations
- Equipment FOR Chipotle Ranch Grilled Chicken Burrito
- Storage and Reheating Tips
- Expert Tips
- FAQ
- Related
- Pairing
- Chipotle Ranch Grilled Chicken Burrito
Chipotle Ranch Grilled Chicken Burrito Ingredients
Here's everything you need to make these smoky, creamy Chipotle Ranch Grilled Chicken Burrito from scratch.
See Recipe Card Below This Post For ingredient Quantites
For the Burrito:
- Boneless skinless chicken breasts: The protein base that gets seasoned and grilled until juicy. You can also use chicken thighs if you prefer darker meat.
- Flour tortillas (burrito size): Large tortillas hold all the fillings and crisp up beautifully when grilled. Look for the 10-inch size.
- Black beans, drained and rinsed: Adds heartiness, fiber, and a creamy texture that balances the chicken. Canned beans make this quick.
- Cooked Mexican rice: Seasoned rice brings warmth and soaks up all the sauce. You can use homemade or store-bought.
- Sharp cheddar cheese, grated: Melts into all the warm ingredients and adds a sharp, tangy flavor. Freshly grated melts better than pre-shredded.
- Large tomato, diced: Fresh, juicy tomato adds brightness and a little acidity to cut through the richness.
- Shredded lettuce: Brings crunch and freshness to every bite. Iceberg or romaine both work well.
- Tortilla strips: Adds extra crunch and texture inside the burrito. You can also use crushed tortilla chips.
For the Chipotle Mayo:
- Chipotle chiles in adobo sauce: These smoky, spicy peppers bring all the heat and depth. The adobo sauce adds extra flavor.
- Mayonnaise: Creamy base that mellows the heat and makes the sauce smooth and spreadable.
- Lime juice: A little acidity brightens up the mayo and balances the smokiness.
- For the Avocado Ranch Sauce:
- Avocado: Mashed avocado makes the ranch creamy, rich, and adds healthy fats. Use a ripe one for easy mashing.
- Ranch dressing: Cool, herby ranch pairs perfectly with the smoky chipotle and adds a tangy finish.
HOW TO MAKE Chipotle Ranch Grilled Chicken Burrito
Here's how to make this spicy chicken burrito with chipotle mayo step by step.
Preheat the grill: Set your grill to 350°F and let it heat up while you season the chicken breasts with a good sprinkle of salt and pepper on both sides.
Cook the chicken: Place the chicken on the grill and cook for 5 to 7 minutes per side, flipping once, until the internal temperature reaches 165°F. If you're using the oven, bake at 375°F for 20 to 25 minutes. Remove the chicken and let it rest for a few minutes so the juices settle.
Slice the chicken: Once the chicken has cooled just enough to handle, slice it into thin strips. Thinner pieces make the burrito easier to roll and bite into.
Make the Chipotle Mayo: Finely chop the chipotle chiles until they're in small pieces. In a small bowl, stir together the chopped chiles, mayonnaise, and lime juice until smooth and well combined. Set it aside.
Make the Avocado Ranch Sauce: Mash the avocado in a small bowl with a fork until it's mostly smooth with a few small chunks. Stir in the ranch dressing until everything is creamy and combined.
Assemble the burritos: Spread a line of chipotle mayo down the center of each tortilla, leaving about half an inch of space around the edges. Layer the sliced chicken, black beans, rice, lettuce, tomato, cheese, and tortilla strips over the mayo. Fold the bottom edge of the tortilla up over the fillings, then fold in both sides and roll the burrito tightly forward, keeping the seam on the bottom.
Grill the burritos: Heat a nonstick pan over medium heat and add a light coating of oil. Place each burrito seam side down in the pan and cook for 2 to 3 minutes until golden brown and crispy. Flip carefully and cook the other side until it's golden and the cheese inside starts to melt.
Serve: Slice each burrito in half on a diagonal and serve with the avocado ranch sauce on the side for dipping or drizzling.
Substitutions and Variations
Chicken: Swap grilled chicken for rotisserie chicken to save time, or use grilled steak for a chipotle ranch grilled steak Chipotle Ranch Grilled Chicken Burrito .
Cheese: Use Monterey Jack, pepper jack for extra heat, or a Mexican cheese blend instead of cheddar.
Rice: Brown rice, cilantro lime rice, or even cauliflower rice work well here.
Beans: Pinto beans or refried beans are great alternatives to black beans.
Tortillas: Use whole wheat tortillas or low-carb wraps if you prefer.
Make it spicier: Add sliced jalapeños, extra chipotle chiles, or a drizzle of hot sauce.
Make it milder: Use less chipotle or swap the chipotle mayo for plain sour cream.
Equipment FOR Chipotle Ranch Grilled Chicken Burrito
Grill or oven: For cooking the chicken until juicy and tender.
Nonstick pan: For grilling the assembled Chipotle Ranch Grilled Chicken Burrito until crispy without sticking.
Small bowls for sauces: Makes mixing the chipotle mayo and avocado ranch easy.
Knife and cutting board: For slicing chicken, dicing tomatoes, and chopping chiles.
Tongs or spatula: Helps you flip the Chipotle Ranch Grilled Chicken Burrito without breaking them open.
Storage and Reheating Tips
Refrigerator: Store assembled but ungrilled Chipotle Ranch Grilled Chicken Burrito wrapped tightly in foil or plastic wrap for up to 2 days. Grill them fresh when you're ready to eat.
Freezer: Wrap each Chipotle Ranch Grilled Chicken Burrito individually in foil and freeze for up to 2 months. Thaw in the fridge overnight before grilling.
Reheating: Warm leftover Chipotle Ranch Grilled Chicken Burrito in a skillet over medium heat for 3 to 4 minutes per side, or microwave for 1 to 2 minutes if you're in a hurry.
Sauces: Store chipotle mayo and avocado ranch in separate airtight containers in the fridge for up to 3 days. The avocado ranch may brown slightly but will still taste good.
Expert Tips
Rest the chicken: Letting the grilled chicken rest for 5 minutes before slicing keeps it juicy and prevents the burrito from getting soggy.
Don't overfill: It's tempting to pack in as much filling as possible, but leaving space around the edges makes rolling much easier.
Warm the tortillas: Heat the tortillas for 10 to 15 seconds in the microwave or on a dry skillet before assembling. Warm tortillas are more pliable and less likely to tear.
Grill seam-side down first: This seals the burrito closed and keeps everything inside while the outside gets crispy.
Use fresh ingredients: Freshly grated cheese, ripe avocados, and just-grilled chicken make a huge difference in flavor and texture.
Adjust the heat: Taste your chipotle mayo before spreading it. If it's too spicy, add more mayo. If it's too mild, add another chopped chile.
FAQ
What was on the Chipotle Ranch grilled chicken burrito?
The original version had grilled chicken, seasoned rice, black beans, shredded lettuce, diced tomatoes, cheese, crunchy tortilla strips, and a creamy chipotle ranch sauce. It was wrapped in a flour tortilla and grilled until crispy on the outside. Some versions also included avocado ranch for dipping.
Did Taco Bell discontinue Chipotle Ranch Grilled Chicken Burrito?
Yes, Taco Bell discontinued the chipotle ranch grilled chicken burrito from their regular menu, though it occasionally comes back as a limited-time offer. That's why making it at home is the best way to enjoy it whenever you want. You get to control the ingredients and make it even better than the original.
What to put in a chipotle chicken burrito?
A great chipotle chicken burrito should have grilled or seasoned chicken, rice, beans, cheese, lettuce, tomatoes, and a creamy chipotle sauce. You can add extras like sour cream, guacamole, corn, jalapeños, or crunchy tortilla strips for texture. The key is balancing creamy, crunchy, and fresh ingredients.
Is a chipotle chicken burrito healthy?
A chipotle chicken burrito can be part of a balanced meal, especially if you use grilled chicken, whole wheat tortillas, and load up on vegetables. Black beans and rice add fiber and protein, while avocado provides healthy fats. To make it lighter, go easy on the cheese and sauces, or use Greek yogurt instead of mayo.
Related
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Pairing
These are my favorite dishes to serve with Chipotle Ranch Grilled Chicken Burrito :
Chipotle Ranch Grilled Chicken Burrito
Ingredients
Method
- Preheat the grill to 350°F. Season the chicken with salt and pepper, then cook until fully done, about 5-7 minutes per side. Alternatively, cook the chicken in a 375°F oven for 20-25 minutes. Remove from heat and set aside.
- Slice the grilled chicken into thin strips. Set aside.
- To make the chipotle mayo, finely chop the adobo chiles. In a small bowl, combine the chiles, mayonnaise, and lime juice. Mix well and set aside.
- For the avocado ranch sauce, mash the avocado in a small bowl. Add the ranch dressing and stir to combine. Set aside.
- To assemble the burritos, smear a line of chipotle mayo down the center of each tortilla. Layer the sliced chicken, black beans, rice, shredded lettuce, diced tomatoes, cheddar cheese, and tortilla strips over the mayo. Leave a ½-inch perimeter from the edges of the tortilla.
- Fold one end of the tortilla over the filling, using your hands to tuck the edges in and roll it tightly. Fold in the sides of the tortilla as you continue to roll, sealing the burrito seam-side down.
- Heat a nonstick pan over medium heat and coat with a thin layer of oil. Place the burrito seam-side down onto the pan and grill until golden brown, about 2-3 minutes per side. Flip and grill the other side until crispy.
- Serve with avocado ranch sauce for dipping.
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