There are nights when you want dinner to feel a little exciting, but you still want it to be easy and satisfying. That’s where these Chipotle Ranch Grilled Chicken Burritos come in. They’re smoky, creamy, and just spicy enough to wake up your taste buds—but not so spicy the kids will be crying at the dinner table. It’s one of those meals that feels like a treat but comes together in under 30 minutes, which makes it perfect for busy weeknights.
Now, I’m not saying I have a “burrito obsession”… but when grilled chicken is involved, wrapped up in a warm tortilla with crisp lettuce, melty cheese, and a drizzle of chipotle ranch? Let’s just say this recipe has been on rotation at our house more than a few times. Bonus: it makes a killer leftover lunch, too.
What I love about this recipe is how easily it fits into your routine. The marinade is super simple—just ranch dressing, adobo sauce, and a few pantry spices. Let the chicken soak up all that flavor while you prep the toppings, and before you know it, dinner is served.
Let’s break it down step by step, so you can get grilling with confidence.
Ingredients You’ll Need
For the chicken marinade:
1 pound boneless, skinless chicken breasts, cut into strips
½ cup ranch dressing
2 tablespoons adobo sauce (from canned chipotles)
1 teaspoon ground cumin
½ teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
For the filling and assembly:
4 large flour tortillas
1 cup cooked rice (optional)
1 cup shredded lettuce
1 cup shredded Monterey Jack or cheddar cheese
1 cup pico de gallo or diced tomatoes
½ cup thinly sliced red onion
¼ cup chopped fresh cilantro
Chipotle ranch dressing or extra ranch for drizzling
Lime wedges for serving
STEP 1: Marinate the Chicken
Start by mixing up your marinade in a medium bowl. Combine the ranch dressing, adobo sauce, cumin, smoked paprika, and a generous pinch of salt and pepper. The adobo sauce brings in that smoky heat, while the ranch adds a creamy tang that balances everything out.
Once your marinade is smooth and well blended, toss in the chicken strips. Make sure each piece is well coated. Cover the bowl with plastic wrap and pop it into the fridge for at least 15 minutes. If you’ve got more time, letting it marinate for up to 2 hours really deepens the flavor.
Pro tip: While the chicken is marinating, go ahead and prep your toppings. Chop the veggies, shred the cheese, and warm up your tortillas so assembly goes quickly later.
STEP 2: Grill the Chicken
After marinating, it’s time to fire up your grill or grill pan. Heat it over medium-high and lightly oil the grates if needed to prevent sticking.
Remove the chicken from the marinade and let any excess drip off—too much marinade can cause flare-ups on the grill. Lay the chicken strips down and cook for about 6 to 8 minutes total, flipping halfway through. You want them to be fully cooked and lightly charred at the edges. That’s where all that delicious smoky flavor comes from.
Once the chicken is done, transfer it to a plate and let it rest for about 5 minutes. This gives the juices time to redistribute, so you won’t end up with dry chicken when you slice it.
STEP 3: Warm the Tortillas
Nobody likes a burrito that cracks in half while you’re trying to roll it. To avoid that, warm your flour tortillas so they’re soft and pliable. You can do this by placing them one at a time in a dry skillet over low heat for about 30 seconds per side. Or, wrap a stack in foil and warm them in a 300°F oven for about 10 minutes.
How to Assemble Chipotle Ranch Grilled Chicken Burritos Like a Pro
Now that you’ve got juicy, grilled chipotle-ranch chicken ready and your tortillas are soft and warm, it’s time for the fun part—burrito assembly. This is where all those fresh, crunchy, cheesy, and saucy components come together to create the perfect bite. Whether you’re feeding a crowd or just meal-prepping a few for yourself, this next part is where it all comes to life.
One of the great things about this recipe is how customizable it is. You can go classic with rice and lettuce, or skip the carbs and pile on extra veggies. Add more spice or keep it mild. Burritos are one of those meals that work for just about everyone.
So, let’s wrap things up—literally.
STEP 4: Build Your Burritos
Start by laying a warm flour tortilla flat on a clean surface (a cutting board works great here). If you’re using rice, layer about ¼ cup down the center of the tortilla first. This helps create a sturdy base.
Next, layer on your shredded lettuce, followed by a scoop of the grilled chicken. Aim for an even spread so you’re not left with a chicken-heavy bite at the end. Then, sprinkle on your cheese, spoon over some pico de gallo or diced tomatoes, add a few red onion slices, and top it all off with fresh cilantro.
Finally, drizzle on a little extra chipotle ranch dressing or plain ranch—however much you like. This is what ties it all together with that cool, smoky kick.
STEP 5: Roll It Up
Once everything’s in place, it’s time to roll. Start by folding in the sides of the tortilla over the filling. Then take the bottom edge and roll it up tightly over everything, pressing gently as you go to hold everything in.
If you’re new to burrito rolling, don’t worry—it gets easier with practice. The key is not overfilling, so your tortilla doesn’t tear or burst open.
Want to make it restaurant-style? Wrap your rolled burrito in a square of foil to help keep everything in place. This also makes them easier to store or take on the go.
STEP 6: Serve and Enjoy
Slice your burrito in half (if you want to be fancy), squeeze a little lime over the top, and serve immediately. The heat from the chicken melts the cheese just enough, and the cold lettuce and dressing give it that crave-worthy crunch and creaminess.
If you’re feeding a group, lay them out on a platter with extra ranch, salsa, or even guacamole on the side for dipping. And if you’re eating solo, I won’t judge if you devour the whole thing in one go.
Tips to Make Your Burritos Even Better
Use fresh tortillas: The fresher your tortillas, the easier they’ll be to fold without cracking. If yours are a little stiff, warming them really helps.
Don’t skip the rest time for the chicken: It may seem like a small step, but resting the chicken after grilling locks in the juices.
Add more heat if you love spice: Stir a finely chopped chipotle pepper into your filling, or drizzle some hot sauce before rolling.
Skip the rice for a low-carb version: These burritos are still super filling without it.
Make ahead and reheat: Wrap assembled burritos (without the dressing) in foil and store in the fridge. To reheat, place in a 350°F oven for 10–15 minutes.
Chipotle Ranch Grilled Chicken Burritos: FAQs & Final Thoughts
We’ve grilled, we’ve filled, we’ve rolled—now it’s time to answer a few of the most common questions that tend to pop up when making burritos at home. Whether you’re prepping ahead, cooking for picky eaters, or just wondering how to tweak the heat level, I’ve got you covered.
Let’s dive into the FAQ section, then I’ll wrap things up with a few closing thoughts (and maybe a little encouragement to make this recipe your own).
Frequently Asked Questions
1. Can I make these burritos ahead of time?
Yes! You can assemble the burritos (without adding the extra dressing) and wrap them tightly in foil. Store in the fridge for up to 24 hours. When you’re ready to eat, warm them in a 350°F oven for 10–15 minutes. Add the dressing just before serving for the best texture and flavor.
2. What’s the best way to reheat a burrito without it getting soggy?
Skip the microwave if you want to keep the tortilla from going limp. Instead, wrap the burrito in foil and heat it in a preheated oven at 350°F for 10–15 minutes, or until warmed through. You can also unwrap it and finish it in a skillet for a lightly crisped exterior.
3. Is there a way to make this recipe spicier?
Absolutely. If you love heat, chop up one of the chipotle peppers from the can (not just the adobo sauce) and mix it into your marinade or filling. You can also drizzle on hot sauce or sprinkle crushed red pepper flakes before rolling.
4. Can I substitute the chicken with another protein?
Definitely. Grilled steak, shrimp, or even roasted veggies work great in this recipe. If you’re going vegetarian, try grilled portobello mushrooms or black beans tossed in the same chipotle ranch marinade.
5. What kind of ranch should I use?
Any good-quality ranch dressing will do, whether it’s store-bought or homemade. If you prefer a lighter version, a Greek yogurt-based ranch works well too and still gives you that creamy tang.
6. Can I make this gluten-free?
Yes! Just use gluten-free flour tortillas or corn tortillas (though you may need to adjust the folding technique for smaller corn tortillas). Be sure to double-check the ranch dressing and other ingredients for any hidden gluten.
7. How can I keep the burrito from falling apart when I eat it?
Don’t overfill the tortilla, and make sure your ingredients are layered evenly. Warming the tortilla before rolling helps it stay pliable and less likely to tear. Wrapping the burrito in foil or parchment paper also makes it easier to hold and eat without everything spilling out.
Final Thoughts: Your New Go-To Burrito Night Recipe
There’s something undeniably satisfying about biting into a warm, fully loaded burrito—and these Chipotle Ranch Grilled Chicken Burritos check all the boxes. They’re easy to make, packed with smoky flavor, and customizable enough to suit whatever you have on hand in your fridge.
Whether you’re whipping these up on a weeknight, packing them for a weekend picnic, or feeding a hungry family, this recipe is one you’ll want to keep in your regular dinner rotation. That creamy chipotle ranch gives the chicken just the right amount of zing, and the fresh toppings balance it out with texture and crunch. Plus, the whole thing wraps up neatly into a portable, satisfying meal.
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Chipotle Ranch Grilled Chicken Burritos
Description
Tender grilled chicken is marinated in a creamy, smoky chipotle ranch blend, then wrapped with fresh vegetables, cheese, and extra dressing in warm flour tortillas. These burritos deliver a perfect balance of spice, creaminess, and charred flavor, making them ideal for a casual weeknight dinner or a portable lunch.
Ingredients
For the chicken marinade
1 pound boneless, skinless chicken breasts cut into strips
½ cup ranch dressing
2 tablespoons adobo sauce from canned chipotles
1 teaspoon ground cumin
½ teaspoon smoked paprika
Salt and freshly ground black pepper to taste
For filling and assembly
4 large flour tortillas
1 cup cooked rice (optional)
1 cup shredded lettuce
1 cup shredded Monterey Jack or cheddar cheese
1 cup pico de gallo or diced tomatoes
½ cup thinly sliced red onion
¼ cup chopped fresh cilantro
Chipotle ranch dressing or extra ranch for drizzling
Lime wedges for serving
Instructions
Combine the ranch dressing, adobo sauce, cumin, smoked paprika, salt, and pepper in a bowl and toss with the chicken strips until evenly coated. Cover and refrigerate for at least 15 minutes or up to 2 hours.
Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade, letting any excess drip off, and grill until cooked through and lightly charred at the edges, about 6 to 8 minutes total. Transfer to a plate and let rest for 5 minutes before slicing into bite-size pieces.
Warm the flour tortillas in a dry skillet over low heat or wrapped in foil in a 300 °F oven until they are soft and pliable.
Lay a warmed tortilla flat and spread a generous spoonful of chipotle ranch dressing down the center. If using rice, add a layer next, then top with shredded lettuce, grilled chicken, cheese, pico de gallo, red onion, and cilantro. Drizzle with additional dressing.
Fold in the sides of the tortilla, then roll it up tightly from one end to the other. Slice in half if desired and serve immediately with lime wedges alongside for squeezing over the top.
Notes
Burritos can be assembled ahead without the dressing and wrapped tightly in foil; store in the refrigerator for up to 24 hours and warm briefly in the oven before serving. For added heat, finely chop a chipotle pepper into the filling or drizzle with hot sauce. To make this gluten-free, substitute corn tortillas or gluten-free flour tortillas. Leftover grilled chicken makes a great taco or salad topping the next day.
