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This hearty Chipotle Ranch Grilled Chicken Burrito has become my go-to recipe whenever I want to bring the vibrant flavors of Mexican cuisine to our dinner table. The combination of smoky grilled chicken, fresh vegetables, and that irresistible chipotle ranch dressing creates a burst of flavors in every bite.
I first created these burritos when looking for a way to use leftover grilled chicken. My family was so impressed they requested it three times the following week, and it has remained in our regular rotation ever since.
Ingredients
- Boneless skinless chicken breasts: the foundation of this recipe, look for plump pieces with even thickness for consistent cooking
- Chipotle chili powder: provides that distinctive smoky heat that defines this recipe
- Lime juice: adds brightness and helps tenderize the chicken
- Flour tortillas: choose large burrito size tortillas for proper wrapping, warm them slightly for better flexibility
- Black beans: bring protein and fiber, rinsing them reduces sodium content
- Shredded cheese: creates that melty goodness that binds everything together
- Chipotle ranch dressing: the secret weapon that elevates this from good to unforgettable
Step-by-Step Instructions
- Marinate the Chicken:
- Combine all marinade ingredients in a bowl, making sure to whisk thoroughly to distribute the spices evenly. Coat each chicken breast completely, getting into all the crevices. Allow at least 20 minutes for the marinade to penetrate the meat, though I find 2 hours creates the most flavorful result.
- Grill the Chicken:
- Preheat your grill to medium high heat until you can hold your hand above it for only 3 4 seconds. Place chicken on the hottest part of the grill and resist the urge to move it for at least 6 minutes. This develops those beautiful grill marks and caramelization. Flip once and cook until the internal temperature reaches exactly 165°F, then let it rest before slicing to keep juices intact.
- Prepare the Fillings:
- Warm your tortillas properly either on a dry skillet for 20 seconds per side or wrapped in damp paper towels in the microwave for 30 seconds. Heat beans and rice separately until steaming, as cold fillings will cool your burrito too quickly.
- Assemble the Burritos:
- Begin with a tortilla on a flat surface and spread chipotle ranch dressing in the center, leaving a two inch border. Layer ingredients in the center, starting with rice, then beans, chicken, cheese, and vegetables. The proper layering prevents soggy burritos and provides balance in each bite.
- Wrap and Serve:
- Fold the sides inward first, then tightly roll from the bottom up, tucking as you go. For an extra touch, grill the wrapped burrito seam side down first to seal it and create a crispy exterior that adds wonderful texture contrast.
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The chipotle chili powder is truly the heart of this recipe. I discovered its transformative power years ago when experimenting with different spice blends. Something magical happens when it combines with lime and meets high heat on the grill, creating a depth of flavor that simply cannot be achieved any other way.
Make-Ahead Options
These burritos shine as meal prep champions. You can prepare all components separately and store them in the refrigerator for a build your own burrito night that keeps everyone happy. The marinated chicken can be frozen raw for up to one month, or you can completely assemble the burritos, wrap them tightly in foil, and freeze. To reheat from frozen, remove foil, wrap in a damp paper towel, and microwave for 2 3 minutes, flipping halfway through.
Customization Ideas
The beauty of this recipe is its versatility. Create a burrito bowl by serving all components over a bed of lettuce instead of wrapped in a tortilla. For a lighter option, use grilled corn tortillas to make tacos instead. Vegetarians can substitute the chicken with grilled portobello mushrooms marinated in the same spice blend, which captures that smoky essence perfectly.
Serving Suggestions
These burritos pair wonderfully with a simple side of Mexican street corn salad or a light cilantro lime slaw for textural contrast. For beverages, nothing complements the smoky heat better than a classic margarita or a refreshing cucumber lime agua fresca. If serving for a gathering, set up a DIY burrito bar with all the fillings in separate bowls so guests can customize to their preferences.
Cultural Context
While this recipe takes inspiration from traditional Mexican flavors, the chipotle ranch fusion represents the beautiful evolution of cross cultural cuisine that has become popular in American Southwest cooking. The combination honors traditional ingredients while creating something new that appeals to contemporary palates.
Frequently Asked Questions
- → Can I use store-bought chipotle ranch dressing?
Yes, store-bought chipotle ranch dressing works well and saves time. Look for a quality brand for optimal flavor.
- → Can I make this with leftover chicken?
Absolutely! Leftover grilled chicken or rotisserie chicken can substitute, just season it lightly to match the other flavors.
- → What tortilla size is best for burritos?
Large flour tortillas (10-12 inches) are ideal for fully wrapping the filling and folding neatly.
- → How can I make the dish spicier?
For extra heat, add chopped jalapeños, a drizzle of hot sauce, or increase the chipotle chili powder in the marinade.
- → Can I freeze these burritos for later?
Yes, wrap the assembled but ungrilled burritos tightly in foil and freeze. Reheat in the oven, wrapped in foil, for best results.
- → What sides pair well with this dish?
Serve with tortilla chips, guacamole, salsa, or a fresh green salad for a complete meal.