Chipotle Ranch Grilled Chicken Burrito - Smoky Creamy
Chipotle Burrito
Smoky, spicy grilled chicken in a creamy chipotle-ranch burrito—family favorite, quick to assemble.
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.
Nutrition (per serving)
Directions
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1
Make the rub: in a small bowl combine chili powder, cumin, smoked paprika, salt, and black pepper.
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2
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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3
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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4
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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5
Warm tortillas on the grill or in a dry skillet 20–30 seconds per side until pliable and lightly charred.
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6
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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7
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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8
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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9
Slice burritos in half on a diagonal, serve with extra chipotle-ranch and lime wedges, and garnish with cilantro if desired.
Ingredients
- Boneless skinless chicken thighs:1.5 lb
- Olive oil:2 tbsp
- Chili powder:2 tsp
- Ground cumin:1 tsp
- Smoked paprika:1 tsp
- Kosher salt:1 tsp
- Black pepper:1/2 tsp
- Garlic cloves, minced:2 pieces
- Fresh lime juice:2 tbsp
- Chipotle peppers in adobo, chopped:2 pieces
- Adobo sauce (from can):1 tbsp
- Sour cream:1/2 cup
- Mayonnaise:1/4 cup
- Fresh cilantro, chopped:1/4 cup
- Large flour tortillas (burrito-size):4 pieces
- Cooked long-grain rice:2 cup
- Black beans, drained:15 oz
- Shredded cheddar or Monterey Jack:1 cup
- Shredded lettuce:2 cup
- Diced tomato:1 cup
- Avocado, sliced:2 pieces
- Corn kernels (fresh or frozen, thawed):1 cup
- Lime wedges (for serving):4 pieces
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.
