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In today’s fast-paced world, finding time to prepare meals that are both easy and flavorful can be a challenge. Enter the Easy Chipotle Ranch Grilled Chicken Burrito—a dish that not only meets the demands of a busy lifestyle but also satisfies the palate with its delicious blend of flavors. This recipe combines the smoky heat of chipotle with the creamy goodness of ranch dressing, creating a mouthwatering experience that will make you and your family look forward to mealtime.

Easy Chipotle Ranch Grilled Chicken Burrito

Whip up a delicious Easy Chipotle Ranch Grilled Chicken Burrito that’s packed with flavor! This recipe features marinated grilled chicken, creamy chipotle ranch, and a hearty mix of rice, black beans, corn, and pico de gallo, all wrapped in a warm tortilla. Perfect for lunch or dinner, these burritos are not only satisfying but also customizable with your favorite toppings like avocado and cilantro. Quick to prepare, enjoy a tasty meal in just one hour!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1/4 cup chipotle ranch dressing (store-bought or homemade)

1 cup cooked rice (white or brown)

1 cup black beans, rinsed and drained

1 cup shredded cheddar cheese

1 cup pico de gallo (fresh salsa)

1/2 cup corn (canned or frozen)

1 ripe avocado, sliced

4 large flour tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Salt and pepper, to taste

Instructions
 

Marinate the Chicken: In a medium bowl, toss the chicken breasts with the chipotle ranch dressing. Cover and marinate for at least 30 minutes (or up to 2 hours in the fridge) to infuse the flavor.

    Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and season with salt and pepper. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from grill and let rest for 5 minutes.

      Prepare the Burrito Filling: While the chicken is resting, prepare your burrito fillings. In a separate bowl, combine the cooked rice, black beans, corn, and pico de gallo. Stir well to combine and season with a pinch of salt and pepper, if desired.

        Slice the Chicken: Once the chicken has rested, slice it into thin strips or bite-sized pieces.

          Assemble the Burritos: Lay out the flour tortillas on a clean surface. In the center of each tortilla, layer a generous portion of the rice mixture, followed by sliced grilled chicken, shredded cheddar cheese, avocado slices, and a sprinkle of fresh cilantro.

            Wrap the Burritos: Fold in the sides of the tortilla and then roll from the bottom up to enclose the filling. Tuck the burrito tightly as you roll to secure the ingredients inside.

              Toast the Burritos: Optionally, for a crispy exterior, heat a non-stick skillet over medium heat. Place the assembled burritos seam-side down and toast for about 2-3 minutes on each side or until golden brown.

                Serve: Cut the burritos in half diagonally and serve with lime wedges for extra flavor. Enjoy!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4