I grill smoky, chipotle-spiced chicken and wrap it with rice, beans, crisp vegetables and a tangy chipotle ranch in a tortilla to create a bold Chicken Ideas For Lunch you’ll want to make on busy days.
I’ve got a burrito I make when I want bold flavor fast. Juicy boneless skinless chicken breasts get charred up and meet a creamy, smoky chipotle ranch made with chipotles in adobo, and it just…
sings. It’s quick, mess-free, and perfect for Dinner Using Tortillas nights when everyone’s hungry and impatient, yet you want something worth writing home about.
I always find it feels like a dinner hack you didn’t know you needed, and it totally fits into Easy Family Suppers without costing a fortune. Trust me, once you try it you’ll start making it all the time.
Ingredients
This burrito sings because of a few bold ingredients.
Grilled chicken gives lean protein and a meaty, satisfying bite, not greasy.
Chipotle peppers add smoky heat and a little sweetness that wakes up the whole thing.
Lime juice brightens flavors with tangy acidity.
Avocado brings creamy healthy fat and fiber, it makes things silky.
Black beans give plant protein and lots of fiber, good for filling you up.
Corn adds sweet pops and texture.
Fresh cilantro adds herb lift, and tortillas provide the carbs that hold everything together.
Cheese and sour cream add rich creaminess, but you can skip or lighten them if you’re watching calories.
- Chicken: Lean protein, builds muscle, keeps burrito filling.
- Chipotle in adobo: Smoky, spicy, adds depth and mild sweetness.
- Lime juice: Bright acidic kick that cuts richness.
- Avocado: Creamy healthy fats, fiber, makes texture luxurious.
- Black beans: Plant protein and fiber, helps satiety and digestion.
- Corn: Sweet carbohydrate, adds pop and crunch.
- Tortillas: Provide carbs for energy, hold everything together.
- Cilantro: Fresh herbal brightness, lightens heavy flavors.
Ingredient Quantities
- 1 1/2 lb boneless skinless chicken breasts (about 3 breasts)
- 2 tbsp olive oil
- 1 tsp chipotle chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp fresh lime juice
- 1/2 cup mayonnaise
- 1/2 cup sour cream or plain Greek yogurt
- 1/3 cup buttermilk (or milk)
- 2 chipotles in adobo plus 1 tbsp adobo sauce (for the ranch)
- 1 tsp dried dill
- 1 tsp garlic powder (for the ranch)
- 1 tsp onion powder (for the ranch)
- 2 tbsp chopped fresh cilantro
- 4 large flour tortillas (10 to 12 inch)
- 1 cup uncooked long grain white rice
- 1 (15 oz) can black beans
- 1 cup corn kernels (frozen or canned)
- 1 cup shredded cheddar or Mexican cheese blend
- 2 cups shredded romaine or iceberg lettuce
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1 ripe avocado, sliced
- extra cilantro and lime wedges for serving
How to Make this
1. Make the chipotle ranch first so it can chill: in a blender or bowl whisk 1/2 cup mayo, 1/2 cup sour cream or Greek yogurt, 1/3 cup buttermilk (or milk), 2 chopped chipotles in adobo plus 1 tbsp adobo sauce, 1 tsp dried dill, 1 tsp garlic powder, 1 tsp onion powder, 2 tbsp chopped cilantro and a pinch salt and pepper; taste and add more adobo or buttermilk to reach a pourable but creamy sauce, then refrigerate.
2. Marinate the chicken: flatten the 1 1/2 lb chicken breasts a bit so they cook evenly, then toss with 2 tbsp olive oil, 1 tsp chipotle chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt, 1/4 tsp black pepper and 1 tbsp fresh lime juice; let sit at least 15 minutes, up to 2 hours for more flavor.
3. Start the rice: rinse 1 cup long grain white rice, cook with 2 cups water and a pinch of salt, bring to a boil then simmer covered 18 minutes, remove from heat and fluff with a fork.
4. Heat the beans and corn: drain and rinse the 15 oz can black beans, warm them in a small pot with a splash of water or a little cumin if you like; heat 1 cup corn kernels in a skillet until lightly charred and warmed through, season with salt.
5. Grill or pan sear the chicken: preheat a grill or heavy skillet to medium high, cook the breasts about 6 to 8 minutes per side depending on thickness until juices run clear or internal temp reads 165 F, let rest 5 minutes then slice thinly.
6. Prep the fresh stuff: shred 2 cups romaine or iceberg, dice 1 cup tomatoes, 1/2 cup red onion, slice 1 ripe avocado and chop extra cilantro, warm 4 large flour tortillas briefly in a dry skillet or wrapped in foil in a low oven so they are pliable.
7. Assemble the burritos: lay a warm tortilla flat, layer rice, black beans, charred corn, a handful of shredded cheese, sliced grilled chicken, lettuce, tomatoes, red onion and avocado, drizzle with plenty of chipotle ranch and sprinkle chopped cilantro, squeeze a little lime over it.
8. Fold and finish: fold in the sides then roll tightly from the bottom to make a burrito, toast seam side down in a hot skillet with a little oil or butter until golden and sealed, flip once to crisp the other side.
9. Serve: slice in half if you want, serve with extra chipotle ranch, lime wedges and extra cilantro; leftovers keep well wrapped in the fridge for a day or two, just reheat gently so the tortilla doesnt get soggy.
Equipment Needed
1. Blender or medium bowl + whisk (for the chipotle ranch)
2. Measuring cups and spoons
3. Chef’s knife and cutting board
4. Meat mallet or rolling pin and a zip-top bag (to flatten the breasts)
5. Medium saucepan with lid (for the rice)
6. Large heavy skillet or grill pan (cook the chicken and toast the burritos)
7. Small skillet and a small pot (char the corn and heat the beans)
8. Tongs, spatula and a fork (flip, press and fluff the rice)
FAQ
Easy Chipotle Ranch Grilled Chicken Burrito Recipe Substitutions and Variations
- Chicken breasts → boneless skinless chicken thighs, same weight. Thighs stay juicier and are more forgiving on the grill, cook a few minutes less and check for 165°F.
- Mayonnaise → plain Greek yogurt, 1:1 swap. Lighter, same tang and creaminess, you might add a tsp olive oil if you want richer texture.
- 1/3 cup buttermilk → 1/3 cup milk + 1 tsp lemon juice or vinegar (let sit 5 min), or thin plain yogurt to same consistency. Works great if you don’t have buttermilk.
- 2 chipotles in adobo + adobo sauce → 1 tsp chipotle chili powder + 1/2 tsp smoked paprika plus a splash of hot sauce or 1 tsp tomato paste for depth. Adjust heat to taste.
Pro Tips
1) Chill and control the chipotle ranch: make it ahead so flavors meld, start with less adobo and thin with buttermilk a little at a time because its easy to make it too spicy. Keep a small reserve of the dressing to drizzle at the end so your tortillas dont get soggy.
2) Even thickness and a hot sear for the chicken: pound or butterflied breasts so they cook evenly, salt them early for better flavor, then sear on a very hot pan or grill to get a brown crust. Let the chicken rest 4 to 6 minutes then slice thin, otherwise the juices will run out when you cut it.
3) Prevent a wet burrito: dry lettuce and tomatoes well, and layer cheese or rice between the wet stuff and the tortilla to act like a barrier. Also, warm your rice and beans properly; slightly drier, warm fillings make rolling easier and keep the tortilla from tearing.
4) Toasting and storing tricks: toast seam-side down in a hot skillet with a little oil or butter to seal and crisp, press it gently with a spatula so it holds. For leftovers wrap tightly in foil and reheat in a low oven or toaster oven to keep it crisp, microwaves will make the tortilla soggy.
Easy Chipotle Ranch Grilled Chicken Burrito Recipe
I grill smoky, chipotle-spiced chicken and wrap it with rice, beans, crisp vegetables and a tangy chipotle ranch in a tortilla to create a bold Chicken Ideas For Lunch you’ll want to make on busy days.
4
servings
1284
kcal
Equipment: 1. Blender or medium bowl + whisk (for the chipotle ranch)
2. Measuring cups and spoons
3. Chef’s knife and cutting board
4. Meat mallet or rolling pin and a zip-top bag (to flatten the breasts)
5. Medium saucepan with lid (for the rice)
6. Large heavy skillet or grill pan (cook the chicken and toast the burritos)
7. Small skillet and a small pot (char the corn and heat the beans)
8. Tongs, spatula and a fork (flip, press and fluff the rice)
Ingredients
1 1/2 lb boneless skinless chicken breasts (about 3 breasts)
2 tbsp olive oil
1 tsp chipotle chili powder
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp kosher salt
1/4 tsp black pepper
1 tbsp fresh lime juice
1/2 cup mayonnaise
1/2 cup sour cream or plain Greek yogurt
1/3 cup buttermilk (or milk)
2 chipotles in adobo plus 1 tbsp adobo sauce (for the ranch)
1 tsp dried dill
1 tsp garlic powder (for the ranch)
1 tsp onion powder (for the ranch)
2 tbsp chopped fresh cilantro
4 large flour tortillas (10 to 12 inch)
1 cup uncooked long grain white rice
1 (15 oz) can black beans
1 cup corn kernels (frozen or canned)
1 cup shredded cheddar or Mexican cheese blend
2 cups shredded romaine or iceberg lettuce
1 cup diced tomatoes
1/2 cup diced red onion
1 ripe avocado, sliced
extra cilantro and lime wedges for serving
Directions
- Make the chipotle ranch first so it can chill: in a blender or bowl whisk 1/2 cup mayo, 1/2 cup sour cream or Greek yogurt, 1/3 cup buttermilk (or milk), 2 chopped chipotles in adobo plus 1 tbsp adobo sauce, 1 tsp dried dill, 1 tsp garlic powder, 1 tsp onion powder, 2 tbsp chopped cilantro and a pinch salt and pepper; taste and add more adobo or buttermilk to reach a pourable but creamy sauce, then refrigerate.
- Marinate the chicken: flatten the 1 1/2 lb chicken breasts a bit so they cook evenly, then toss with 2 tbsp olive oil, 1 tsp chipotle chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt, 1/4 tsp black pepper and 1 tbsp fresh lime juice; let sit at least 15 minutes, up to 2 hours for more flavor.
- Start the rice: rinse 1 cup long grain white rice, cook with 2 cups water and a pinch of salt, bring to a boil then simmer covered 18 minutes, remove from heat and fluff with a fork.
- Heat the beans and corn: drain and rinse the 15 oz can black beans, warm them in a small pot with a splash of water or a little cumin if you like; heat 1 cup corn kernels in a skillet until lightly charred and warmed through, season with salt.
- Grill or pan sear the chicken: preheat a grill or heavy skillet to medium high, cook the breasts about 6 to 8 minutes per side depending on thickness until juices run clear or internal temp reads 165 F, let rest 5 minutes then slice thinly.
- Prep the fresh stuff: shred 2 cups romaine or iceberg, dice 1 cup tomatoes, 1/2 cup red onion, slice 1 ripe avocado and chop extra cilantro, warm 4 large flour tortillas briefly in a dry skillet or wrapped in foil in a low oven so they are pliable.
- Assemble the burritos: lay a warm tortilla flat, layer rice, black beans, charred corn, a handful of shredded cheese, sliced grilled chicken, lettuce, tomatoes, red onion and avocado, drizzle with plenty of chipotle ranch and sprinkle chopped cilantro, squeeze a little lime over it.
- Fold and finish: fold in the sides then roll tightly from the bottom to make a burrito, toast seam side down in a hot skillet with a little oil or butter until golden and sealed, flip once to crisp the other side.
- Serve: slice in half if you want, serve with extra chipotle ranch, lime wedges and extra cilantro; leftovers keep well wrapped in the fridge for a day or two, just reheat gently so the tortilla doesnt get soggy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 560g
- Total number of serves: 4
- Calories: 1284kcal
- Fat: 66.5g
- Saturated Fat: 12g
- Trans Fat: 0.5g
- Polyunsaturated: 7.5g
- Monounsaturated: 30g
- Cholesterol: 221mg
- Sodium: 1518mg
- Potassium: 1050mg
- Carbohydrates: 102.5g
- Fiber: 9.8g
- Sugar: 6g
- Protein: 78g
- Vitamin A: 1500IU
- Vitamin C: 10mg
- Calcium: 300mg
- Iron: 4mg
