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Close-up of a cut-in-half Easy Chipotle Ranch Grilled Chicken Burrito on a wooden board, showing grilled chicken, cheese, lettuce, tomato, black beans, and chipotle ranch sauce.
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Easy Chipotle Ranch Grilled Chicken Burrito

Make the perfect Easy Chipotle Ranch Grilled Chicken Burrito at home: smoky grilled chicken, creamy ranch, and fresh toppings wrapped in a warm flour tortilla in minutes.
Course Main Dish
Cuisine American, Tex-Mex
Keyword Easy Chipotle Ranch Grilled Chicken Burrito
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 burritos
Calories 650kcal
Author C. Sophie

Ingredients

  • 4 large flour tortillas 10–12" each
  • 1 lb chicken breasts trimmed
  • 2 tbsp chipotle peppers in adobo minced
  • 1 tbsp lime juice
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • Salt & pepper to taste
  • 1 can 15 oz black beans, drained & rinsed
  • 1 cup shredded cheddar cheese
  • 2 cups shredded lettuce
  • 1 cup diced tomato
  • ½ cup ranch dressing
  • ¼ cup creamy chipotle sauce or mix 2 tbsp chipotle peppers with ¼ cup ranch
  • Optional toppings: tortilla strips sliced avocado, chopped bell peppers

Instructions

Marinate the Chicken

  • In a bowl, whisk together the minced chipotle peppers, lime juice, garlic powder, smoked paprika, olive oil, salt, and pepper. Add chicken breasts, coat evenly, and let rest 15 minutes (or refrigerate up to 2 hours).

Grill or Sear the Chicken

  • Preheat grill or skillet to medium-high heat. Cook chicken 5–6 minutes per side, until internal temperature reaches 165 °F and exterior is golden brown. Remove and let rest 5 minutes, then slice or shred.

Warm Tortillas

  • Heat each flour tortilla on a dry skillet for 10–15 seconds per side until soft and pliable. Keep warm.

Prepare Fillings

  • Warm black beans in a small saucepan or microwave. In a small bowl, stir together ranch dressing and chipotle sauce (or use separately).

Assemble Burritos

  • Lay a warm tortilla flat.
  • Spoon ¼ cup black beans down the center.
  • Add 3–4 oz sliced/shredded chicken.
  • Sprinkle ¼ cup shredded cheese.
  • Top with ½ cup lettuce and ¼ cup diced tomato.
  • Drizzle 1–2 tbsp chipotle-ranch mixture.
  • Add optional tortilla strips or avocado.

Roll and Crisp

  • Fold the bottom up, tuck in the sides, and roll tightly seam-side down. Place on skillet or grill for 1–2 minutes to seal and crisp the exterior.

Serve

  • Slice in half if desired and serve immediately with extra chipotle ranch sauce or lime wedges.

Notes

Nutrition Information (per serving)

Nutrient Amount
Calories 650 kcal
Total Fat 28 g
Saturated Fat 8 g
Cholesterol 110 mg
Sodium 1 200 mg
Total Carbohydrate 60 g
Dietary Fiber 8 g
Sugars 5 g
Protein 40 g