Chipotle Ranch Grilled Chicken Burrito: Recipe & Delicious Variations

Chipotle Ranch Grilled Chicken Burrito: Prepare to embark on a flavor adventure that will tantalize your taste buds and leave you craving more! Imagine sinking your teeth into a warm, perfectly grilled tortilla, bursting with juicy, smoky chipotle-marinated chicken, creamy ranch dressing, and all your favorite burrito fixings. This isn’t just a meal; it’s an experience.

The burrito, a staple of Mexican-American cuisine, has a rich history rooted in the fields and mines of Mexico, where it served as a convenient and portable meal for laborers. Over time, it evolved, incorporating diverse flavors and ingredients, eventually becoming the beloved dish we know today. Our Chipotle Ranch Grilled Chicken Burrito takes this classic to a whole new level.

What makes this burrito so irresistible? It’s the perfect balance of smoky heat from the chipotle peppers, the cool tang of the ranch, and the satisfying chew of the grilled chicken. People adore this dish because it’s incredibly versatile – customize it with your favorite toppings like rice, beans, cheese, salsa, and guacamole. Plus, it’s relatively quick and easy to prepare, making it ideal for a weeknight dinner or a weekend gathering. Get ready to create a culinary masterpiece that will impress your family and friends!

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 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 cup black beans, rinsed and drained
• 1/2 cup shredded cheddar cheese (or your favorite cheese blend)
• 1/4 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup diced red onion
• 1/4 cup diced bell pepper (any color)
• Optional: Diced avocado, shredded lettuce, pico de gallo
• For the Cilantro-Lime Rice (Optional):
• 1 cup long-grain rice
• 2 cups water
• 1 tablespoon olive oil
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• For Assembling the Burritos:
• 4 large flour tortillas (10-12 inch)
• Optional: Butter or oil for grilling the burritos

Making 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 together. This step is crucial for a richer, more developed flavor. The longer it sits, the better it gets!

Preparing the Grilled Chicken:

1. Pat the chicken breasts dry with paper towels. This helps them to get a nice sear on the grill.
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, ensuring they are evenly coated.
4. Let the chicken marinate for at least 15 minutes, or up to an hour in the refrigerator. The longer it marinates, the more flavorful it will be.

Grilling the Chicken:

1. Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
2. Place the marinated chicken breasts on the preheated grill.
3. Grill for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure the chicken is fully cooked.
4. 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.
5. Slice or shred the grilled chicken into bite-sized pieces.

Making the Cilantro-Lime Rice (Optional):

1. Rinse the rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky.
2. In a medium saucepan, combine the rice, water, olive oil, and salt.
3. Bring the mixture to a boil over high heat.
4. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender.
5. Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. This allows the rice to steam and finish cooking.
6. Fluff the rice with a fork and stir in the chopped cilantro and lime juice.

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°F (175°C) for about 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 layer of cilantro-lime rice (or plain rice), followed by black beans, shredded cheddar cheese, corn kernels, diced red onion, and diced bell pepper.
5. Add the sliced or shredded grilled chicken on top of the fillings.
6. If desired, add diced avocado, shredded lettuce, or pico de gallo.
7. To fold the burrito, fold in the sides of the tortilla towards the center, then fold the bottom edge up and over the fillings, tucking it in tightly.
8. Roll the burrito tightly away from you, keeping the fillings secure.

Grilling the Burritos (Optional):

1. Heat a skillet or grill pan over medium heat.
2. Brush the outside of the burrito with butter or oil. This will help it to get golden brown and crispy.
3. Place the burrito in the hot skillet or grill pan, seam-side down.
4. Grill for about 2-3 minutes per side, or until the burrito is golden brown and crispy.
5. Remove the burrito from the skillet or grill pan and let it cool slightly before cutting in half and serving.

Serving Suggestions:

• Serve the Chipotle Ranch Grilled Chicken Burritos immediately.
• You can serve them with extra Chipotle Ranch dressing for dipping.
• Other great sides include tortilla chips and salsa, guacamole, or a side salad.
• These burritos are also great for meal prepping. You can assemble them ahead of time and store them in the refrigerator for up to 3 days. When ready to eat, simply reheat them in the microwave or oven.

Tips and Variations:

• Spice Level: Adjust the amount of chipotle peppers and adobo sauce to control the spice level of the Chipotle Ranch dressing. If you prefer a milder flavor, use only 1 chipotle pepper or omit the adobo sauce altogether.
• Chicken Marinade: For even more flavor, marinate the chicken overnight in the refrigerator.
• Vegetarian Option: Substitute the grilled chicken with grilled tofu or extra black beans for a vegetarian version.
• Cheese: Feel free to use your favorite cheese blend in the burritos. Monterey Jack, pepper jack, or a Mexican cheese blend would all be delicious.
• Rice: If you don’t have time to make cilantro-lime rice, you can use plain white or brown rice.
• Beans: You can also use pinto beans or refried beans instead of black beans.
• Vegetables: Add other vegetables to the burritos, such as grilled zucchini, mushrooms, or spinach.
• Make it a Bowl: If you prefer, you can skip the tortilla and serve the ingredients in a bowl for a burrito bowl.
• Freezing: These burritos freeze well. Wrap them individually in plastic wrap and then in foil. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and then microwave or bake until heated through.

Enjoy your delicious Chipotle Ranch Grilled Chicken Burritos

Conclusion:

This Chipotle Ranch Grilled Chicken Burrito recipe isn’t just another burrito; it’s a flavor explosion waiting to happen! The smoky char of the grilled chicken, the creamy kick of the chipotle ranch, and the satisfying crunch of fresh veggies all come together in perfect harmony. Trust me, once you take that first bite, you’ll understand why I’m so excited about this recipe. It’s quick enough for a weeknight dinner but impressive enough to serve to guests. It’s a guaranteed crowd-pleaser that will leave everyone wanting more.

But what truly makes this burrito a must-try is its versatility. Feel free to experiment with different ingredients to tailor it to your own taste. Not a fan of black beans? Swap them out for pinto beans. Want to add some extra heat? Throw in a few diced jalapeños. The possibilities are endless!

Serving Suggestions and Variations:

* Make it a bowl: If you’re watching your carbs, skip the tortilla and serve the grilled chicken and toppings over a bed of rice or quinoa.
* Spice it up: Add a dash of your favorite hot sauce to the chipotle ranch for an extra kick.
* Vegetarian option: Replace the chicken with grilled halloumi cheese or seasoned tofu for a delicious vegetarian burrito.
* Breakfast burrito: Scramble some eggs and add them to the burrito for a hearty and flavorful breakfast.
* Serve with sides: Pair your burrito with a side of tortilla chips and guacamole, a fresh salad, or some Mexican street corn for a complete meal.
* Meal Prep Magic: This recipe is fantastic for meal prepping! Prepare the chicken and chipotle ranch ahead of time, and assemble the burritos when you’re ready to eat. They’ll stay fresh in the refrigerator for up to 3 days.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The combination of flavors and textures is simply irresistible, and the fact that it’s so easy to make is just an added bonus. I truly believe that this Chipotle Ranch Grilled Chicken Burrito will become a staple in your kitchen.

So, what are you waiting for? Gather your ingredients, fire up the grill (or your grill pan!), and get ready to create a culinary masterpiece. I’m so excited for you to try this recipe and experience the deliciousness for yourself.

Once you’ve made it, I’d love to hear about your experience! Did you make any modifications? What did you think of the chipotle ranch? Share your photos and comments on social media using [insert your social media handle or hashtag here]. I can’t wait to see your creations and hear your feedback. Happy cooking! I hope you enjoy this recipe as much as I do. Don’t forget to rate the recipe and leave a comment below! Your feedback helps me create even better recipes for you in the future. Enjoy your delicious and easy-to-make burrito!

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