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.