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15-Minute Chipotle Ranch Grilled Chicken Burritos

A quick and flavorful burrito featuring grilled chicken, creamy chipotle ranch sauce, and fresh toppings.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Marinade
  • 1 lb boneless, skinless chicken breast, sliced into thin strips
  • 1 tbsp olive oil
  • 1 packet ranch seasoning mix
  • 1 tbsp chipotle pepper in adobo sauce, minced
  • 1/2 cup plain Greek yogurt
  • 1/2 cup sour cream
  • 1 tbsp lime juice
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
Burrito Filling
  • 4 large flour tortillas 10-inch
  • 1 cup cooked white rice warm
  • 1 cup black beans drained and rinsed
  • 1 cup corn kernels thawed
  • 1 cup shredded cheddar cheese
  • 1 large avocado sliced
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped fresh cilantro

Equipment

  • Medium bowl
  • Grill pan
  • Skillet

Method
 

Cooking Steps
  1. Whisk together ranch seasoning, minced chipotle, Greek yogurt, sour cream, lime juice, garlic powder, smoked paprika, and salt in a bowl.
  2. Toss chicken strips with half of the sauce and marinate for 5 minutes.
  3. Preheat a grill pan over medium-high heat and brush with olive oil.
  4. Grill chicken for 4-5 minutes per side until cooked through.
  5. Rest the chicken for 2 minutes before slicing.
  6. Warm the tortillas in a dry skillet for 15-20 seconds per side.
  7. Spread remaining sauce on tortillas, add rice, beans, corn, chicken, cheese, avocado, and tomatoes.
  8. Fold sides and roll the tortillas into tight burritos.
  9. Slice diagonally and garnish with cilantro and lime wedges.

Notes

Store in an airtight container in the fridge for up to 3 days or freeze wrapped for up to 3 months.