Chipotle Ranch Grilled Chicken Burrito - Smoky Creamy
Chipotle Burrito
This Chipotle Ranch Grilled Chicken Burrito is a smoky-spicy-creamy crowd-pleaser that hits all the right notes—charred, juicy chicken seasoned with warm spices, bright lime, and a silky chipotle-ranch that ties everything together. It’s the kind of recipe I make when friends come over or when the family wants bold flavor without fuss; everything can be prepped ahead and assembled in minutes.
Fillings are flexible: swap chicken for steak or roasted veggies, use brown rice for a heartier bite, or double the sauce for dipping. Serve with extra lime wedges and a simple slaw or tortilla chips for a casual, satisfying meal everyone will ask to repeat.
Ingredients
- 1.5 lb Boneless skinless chicken thighs
- 2 tbsp Olive oil
- 2 tsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Kosher salt
- 1/2 tsp Black pepper
- 2 pieces Garlic cloves, minced
- 2 tbsp Fresh lime juice
- 2 pieces Chipotle peppers in adobo, chopped
- 1 tbsp Adobo sauce (from can)
- 1/2 cup Sour cream
- 1/4 cup Mayonnaise
- 1/4 cup Fresh cilantro, chopped
- 4 pieces Large flour tortillas (burrito-size)
- 2 cup Cooked long-grain rice
- 15 oz Black beans, drained
- 1 cup Shredded cheddar or Monterey Jack
- 2 cup Shredded lettuce
- 1 cup Diced tomato
- 2 pieces Avocado, sliced
- 1 cup Corn kernels (fresh or frozen, thawed)
- 4 pieces Lime wedges (for serving)
Instructions
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Make the rub: in a small bowl combine chili powder, cumin, smoked paprika, salt, and black pepper.
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Pat chicken thighs dry and rub with olive oil, minced garlic, lime juice, and the spice mix. Let rest 10–15 minutes while you make the sauce (or refrigerate up to 2 hours).
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Chipotle-ranch: in a bowl whisk sour cream, mayonnaise, chopped chipotle peppers, adobo sauce, chopped cilantro, and a pinch of salt. Taste and add more adobo for heat or a squeeze of lime for brightness.
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Preheat grill or grill pan to medium-high and oil the grates. Grill chicken 4–6 minutes per side until charred and internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
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Warm tortillas on the grill or in a dry skillet 20–30 seconds per side until pliable and lightly charred.
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Heat rice and warm black beans with a pinch of salt and a tablespoon of water if needed; stir in corn to warm through.
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Assemble: lay a warm tortilla flat, spread 2–3 tablespoons of chipotle-ranch in the center, add 1/2 cup rice, 1/4 of the beans, shredded cheese, sliced grilled chicken, diced tomato, shredded lettuce, and avocado slices.
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Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling. For a crisp exterior, place seam-side down on the hot grill or skillet for 1–2 minutes per side.
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Slice burritos in half on a diagonal, serve with extra chipotle-ranch and lime wedges, and garnish with cilantro if desired.
Tips & Notes
- For extra smoky flavor, toss a soaked wood plank on the grill or use a smoker box with your grill.
- If short on time, use rotisserie chicken and skip grilling—warm the chicken briefly with the rub for a similar flavor.
- Make the chipotle-ranch a day ahead—flavors meld and it keeps well in the fridge for up to 3 days.
- To freeze, wrap assembled (but ungrilled) burritos tightly in foil and freeze up to 1 month; reheat in a 375°F oven wrapped in foil until hot.