We find there’s a special kind of joy in crafting a burrito at home, one that’s packed with vibrant, fresh ingredients. Forget the takeaway; we’re here to show you how to create something truly exceptional in your own kitchen. Let us introduce our pride and joy: the ultimate Chipotle Ranch Grilled Chicken Burrito Recipe. This is no ordinary chicken wrap. It’s a culinary adventure, featuring tender, smoky grilled chicken, zesty rice, and a lusciously creamy chipotle ranch sauce that brings every element together beautifully. We’ve fine-tuned this recipe to give you that authentic, restaurant-style flavour using simple steps that anyone can master. Prepare to transform your mealtimes, because this is a dish you’ll find yourselves craving again and again. If you’re a fan of chicken with a kick, you must also try our Bang Bang Chicken Thighs.

Why You’ll Love This Recipe

• A Flavour Explosion: The delightful pairing of charred, smoky grilled chicken with our signature creamy and spicy chipotle ranch is an absolute triumph. Each mouthful offers a wonderful combination of tastes and textures that is truly irresistible.
• Deceptively Simple: While it tastes like a dish from your favourite eatery, this grilled chicken burrito is remarkably straightforward to prepare. The chicken marinade and ranch dressing are ready in moments, making it a brilliant choice for a delicious mid-week meal.
• Fresh & Nourishing: We build this recipe around fresh chicken breast, crisp vegetables, and a Greek yoghurt base for our ranch. This makes for a healthier, and frankly more delicious, alternative to pre-made versions, as you have full control over the ingredients.
• Wonderfully Versatile: Think of this chicken burrito recipe as your perfect canvas. Not keen on black beans? Pinto beans work wonderfully. Craving more spice? A little extra chipotle paste will do the trick. Feel free to add sweetcorn, peppers, or avocado to build your ideal chipotle ranch chicken burrito.

Ingredients

• For the Grilled Chicken:
• 500g skinless, boneless chicken breasts
• 2 tablespoons olive oil
• 1 lime, juiced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Chipotle Ranch Sauce:
• 150g plain Greek yoghurt
• 50g mayonnaise
• 1-2 tablespoons chipotle paste (from a jar)
• 2 tablespoons fresh coriander, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 1/2 lime, juiced
• 1/4 teaspoon garlic powder
• A splash of milk, to thin if needed
• For Assembly:
• 4 large flour tortillas
• 250g cooked white or brown rice, warmed
• 400g tin of black beans, rinsed and drained
• 150g mature cheddar cheese, grated
• 1/4 iceberg lettuce, finely shredded
• 1 small red onion, finely diced

Instructions

1. First things first, let’s get the chicken marinating. In a bowl, whisk together the olive oil, lime juice, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Add the chicken breasts, turning them over to ensure they are completely coated. Cover and pop it in the fridge to marinate for at least 30 minutes, though a few hours will give an even deeper flavour.
2. While the chicken marinates, we can create the star of the show: our chipotle ranch sauce. In a separate small bowl, combine the Greek yoghurt, mayonnaise, chipotle paste, fresh coriander, dill, lime juice, and garlic powder. Mix everything until it’s smooth and creamy. If you find it’s a bit too thick, a splash of milk will loosen it up perfectly. Have a taste and add more seasoning or spice if you fancy. Set it aside for now.
3. It’s time to cook our beautifully marinated chicken. Heat a griddle pan or fire up the barbecue to a medium-high temperature. When it’s nice and hot, lay the chicken breasts on the grill. Cook them for about 6-8 minutes on each side. You’re looking for a thoroughly cooked centre and lovely char marks on the outside. The internal temperature should be 75°C (165°F).
4. Once cooked, transfer the chicken to a cutting board and let it rest for 5-10 minutes. This little pause is essential; it allows the juices to settle back into the meat, guaranteeing it will be incredibly tender and juicy. After resting, dice the chicken into small, bite-sized pieces.
5. Now for the fun part – building our burritos! Arrange all your prepared components: the diced chicken, chipotle ranch sauce, warm tortillas, cooked rice, black beans, grated cheese, lettuce, and red onion. Warming the tortillas for a moment in a dry pan or the microwave makes them much softer and easier to roll.
6. Place a warm tortilla on a flat surface. Create a line of your fillings down the middle. We find it works best to start with the rice, then add the black beans, diced chicken, and a generous scattering of cheese. Top it all off with some shredded lettuce and diced onion. Try not to overfill it, as this will make wrapping a challenge!
7. Next comes the magic touch that makes this chicken wrap so special. Drizzle a good amount of the chipotle ranch sauce over all the fillings. This is what truly ties all the fantastic flavours together.
8. To wrap your burrito, fold the bottom edge up and over the filling, tucking it in snugly. Next, fold in the left and right sides. Finally, roll the burrito upwards away from you, keeping it tight to create a neat and secure parcel.
9. For that perfect café-style finish, we’ll give it a quick toast. Place the burrito seam-side down in a hot, dry frying pan over a medium flame. Toast it for a minute or two on each side, just until the tortilla is golden brown and wonderfully crisp. This also helps to seal it closed.
10. Serve your incredible Chipotle Ranch Grilled Chicken Burritos straight away, while they are warm and toasty. They are a complete meal on their own but also go brilliantly with a side of tortilla chips and fresh salsa. Enjoy!

Frequently Asked Questions

And there you have it – a simply sensational Chipotle Ranch Grilled Chicken Burrito recipe that we’re confident will become a firm favourite in your home. It strikes the perfect chord between smoky, spicy, and creamy, all neatly bundled in a warm, toasted tortilla. We particularly adore how adaptable this recipe is, letting you tailor it to everyone’s tastes. For another fantastic and family-pleasing meal, why not try our Cheeseburger Lasagna Recipe? And if you’re in need of a simple yet decadent dessert, our no-bake Biscoff Truffles are an absolute must-try. We would love to know what you think of this recipe, so please do leave a comment and rating below!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• For the Grilled Chicken:
• 500g skinless, boneless chicken breasts
• 2 tablespoons olive oil
• 1 lime, juiced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Chipotle Ranch Sauce:
• 150g plain Greek yoghurt
• 50g mayonnaise
• 1-2 tablespoons chipotle paste (from a jar)
• 2 tablespoons fresh coriander, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 1/2 lime, juiced
• 1/4 teaspoon garlic powder
• A splash of milk, to thin if needed
• For Assembly:
• 4 large flour tortillas
• 250g cooked white or brown rice, warmed
• 400g tin of black beans, rinsed and drained
• 150g mature cheddar cheese, grated
• 1/4 iceberg lettuce, finely shredded
• 1 small red onion, finely diced

Instructions

1. First things first, let’s get the chicken marinating. In a bowl, whisk together the olive oil, lime juice, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Add the chicken breasts, turning them over to ensure they are completely coated. Cover and pop it in the fridge to marinate for at least 30 minutes, though a few hours will give an even deeper flavour.
2. While the chicken marinates, we can create the star of the show: our chipotle ranch sauce. In a separate small bowl, combine the Greek yoghurt, mayonnaise, chipotle paste, fresh coriander, dill, lime juice, and garlic powder. Mix everything until it’s smooth and creamy. If you find it’s a bit too thick, a splash of milk will loosen it up perfectly. Have a taste and add more seasoning or spice if you fancy. Set it aside for now.
3. It’s time to cook our beautifully marinated chicken. Heat a griddle pan or fire up the barbecue to a medium-high temperature. When it’s nice and hot, lay the chicken breasts on the grill. Cook them for about 6-8 minutes on each side. You’re looking for a thoroughly cooked centre and lovely char marks on the outside. The internal temperature should be 75°C (165°F).
4. Once cooked, transfer the chicken to a cutting board and let it rest for 5-10 minutes. This little pause is essential; it allows the juices to settle back into the meat, guaranteeing it will be incredibly tender and juicy. After resting, dice the chicken into small, bite-sized pieces.
5. Now for the fun part – building our burritos! Arrange all your prepared components: the diced chicken, chipotle ranch sauce, warm tortillas, cooked rice, black beans, grated cheese, lettuce, and red onion. Warming the tortillas for a moment in a dry pan or the microwave makes them much softer and easier to roll.
6. Place a warm tortilla on a flat surface. Create a line of your fillings down the middle. We find it works best to start with the rice, then add the black beans, diced chicken, and a generous scattering of cheese. Top it all off with some shredded lettuce and diced onion. Try not to overfill it, as this will make wrapping a challenge!
7. Next comes the magic touch that makes this chicken wrap so special. Drizzle a good amount of the chipotle ranch sauce over all the fillings. This is what truly ties all the fantastic flavours together.
8. To wrap your burrito, fold the bottom edge up and over the filling, tucking it in snugly. Next, fold in the left and right sides. Finally, roll the burrito upwards away from you, keeping it tight to create a neat and secure parcel.
9. For that perfect café-style finish, we’ll give it a quick toast. Place the burrito seam-side down in a hot, dry frying pan over a medium flame. Toast it for a minute or two on each side, just until the tortilla is golden brown and wonderfully crisp. This also helps to seal it closed.
10. Serve your incredible Chipotle Ranch Grilled Chicken Burritos straight away, while they are warm and toasty. They are a complete meal on their own but also go brilliantly with a side of tortilla chips and fresh salsa. Enjoy!

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