Description
This Chipotle Ranch Grilled Chicken Burrito recipe offers a flavorful blend of smoky chipotle mayo, tender grilled chicken, hearty black beans, Mexican rice, fresh veggies, and crunchy tortilla strips, all wrapped in warm flour tortillas and finished with a crispy pan grill. Perfect for a satisfying and delicious meal ready in just 40 minutes.
Ingredients
Chicken and Burrito Ingredients
- 1 lb. boneless skinless chicken breasts
- 6 flour tortillas (burrito size)
- 1 14 oz. can black beans (drained and rinsed)
- 1 1/2 cups cooked Mexican rice
- 2 cups sharp cheddar cheese (grated)
- 1 large tomato (diced)
- 2 cups shredded lettuce
- 1 cup tortilla strips
Chipotle Mayo
- 2 chipotle chiles in adobo sauce
- 1 cup mayonnaise
- 1/2 tsp. lime juice
Avocado Ranch Sauce
- 1 avocado
- 1/2 cup ranch dressing
Instructions
- Preheat and Cook Chicken: Preheat your grill to 350 degrees Fahrenheit. Season the chicken breasts with salt and pepper. Grill the chicken for about 5-7 minutes per side until fully cooked, or alternatively, bake in a 375 degree oven for 20-25 minutes. After cooking, transfer chicken onto a work surface and slice into thin strips. Set aside.
- Prepare Chipotle Mayo: Finely chop the chipotle chiles in adobo sauce. In a small bowl, combine the chopped chiles with mayonnaise and lime juice. Mix well and set aside to allow flavors to meld.
- Make Avocado Ranch Sauce: In a separate small bowl, mash the avocado until smooth. Add ranch dressing and mix thoroughly to create a creamy dipping sauce.
- Assemble Burritos: Lay a flour tortilla flat and spread a line of chipotle mayo down its center. Layer sliced chicken, black beans, cooked Mexican rice, shredded lettuce, diced tomatoes, grated cheddar cheese, and tortilla strips over the chipotle mayo, leaving a ½ inch border around the tortilla edges.
- Wrap the Burritos: Fold one end of the tortilla over the fillings. Use your hands to gently tuck and press the tortilla around the filling tightly. Fold in the other ends and continue rolling until the burrito is fully wrapped, ensuring the seam is underneath to secure it.
- Grill the Burritos: Lightly coat a nonstick pan with oil and heat it over medium heat. Place a burrito seam-side down on the pan and grill until golden brown and crispy, then flip and cook the other side until equally golden. Remove from heat.
- Serve: Serve the freshly grilled burritos warm with the avocado ranch sauce on the side for dipping for an extra burst of creamy flavor.
Notes
- For a spicier kick, add more chipotle chiles to the mayo or include a dash of hot sauce.
- If you prefer a vegetarian version, substitute the chicken with grilled portobello mushrooms or sautéed vegetables.
- Use whole wheat or gluten-free tortillas if desired to accommodate dietary preferences.
- The avocado ranch sauce can be made ahead and refrigerated for up to 24 hours, but best served fresh.
- Leftover burritos can be wrapped in foil and reheated in a skillet for a crispy exterior or in the microwave for convenience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
