Ultimate Chipotle Ranch Grilled Chicken Burrito Recipe for Flavor Lovers
Learn how to make delicious Chipotle Ranch Grilled Chicken Burrito Recipe. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1/4 cup chipotle peppers in adobo sauce, finely chopped (adjust to taste)
- 1/2 cup buttermilk or plain yogurt (for marinade)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
- 2 tablespoons olive oil (for grilling)
- 4 large flour tortillas (10-inch size works well)
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 cup shredded lettuce (romaine or iceberg)
- 1 medium tomato, diced
- 1/2 cup ranch dressing (homemade or store-bought)
- 1/4 cup chopped fresh cilantro (optional but adds bright flavor)
- 1 avocado, sliced (optional for creaminess)
- 1 cup cooked rice or black beans (optional for added heartiness)
Substitution suggestions: If you prefer a dairy-free marinade, swap buttermilk for coconut yogurt or a splash of apple cider vinegar mixed with almond milk. For a gluten-free option, use corn tortillas or gluten-free wraps. Feel free to swap the cheddar cheese for a dairy-free alternative or skip it altogether if you want a lighter burrito.
Instructions
- Begin by pounding the chicken breasts to an even thickness, about 1/2 inch thick. This helps them cook evenly and stay juicy—a trick Mama Lu taught me when we were rolling out biscuit dough, making sure everything was just right.
- In a medium bowl, whisk together the chipotle peppers, buttermilk, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. This marinade is the heart of the flavor, much like the blackberry jam was the centerpiece of Mama Lu’s breakfasts.
- Place the chicken breasts in the marinade, making sure they’re fully coated. Cover and refrigerate for at least 1 hour, or up to 6 hours for deeper flavor.
- Preheat your grill or a heavy cast-iron skillet over medium-high heat. Brush the grill grates or skillet with olive oil to prevent sticking, just like Mama Lu would oil her cast iron before searing a Sunday roast.
- Remove the chicken from the marinade, letting excess drip off, and grill for about 5-6 minutes per side. You’re looking for a nice char and internal temperature of 165°F. The smell at this stage will remind you of summer evenings spent cooking outside with family.
- Once cooked, let the chicken rest for 5 minutes before slicing into thin strips. Resting keeps the juices locked in, much like letting a story settle before sharing it.
- Warm your flour tortillas on the grill or in a dry skillet for 30 seconds on each side until soft and pliable.
- To assemble, spread a generous drizzle of ranch dressing down the center of each tortilla. Layer on the sliced chicken, shredded cheese, lettuce, diced tomato, and any optional ingredients like avocado or rice.
- Fold the sides of the tortilla in, then roll tightly from one end to the other. If needed, you can wrap the burrito in foil and press down slightly to seal it—a little like wrapping up a precious family recipe to pass along.
- Serve immediately, or for a warm, melty finish, place the wrapped burrito back on the grill for a minute or two per side to crisp the outside and melt the cheese inside.
