Chipotle Ranch Grilled Chicken Burrito
A delicious burrito filled with juicy grilled chicken, fresh veggies, and a creamy chipotle ranch dressing, wrapped in a warm tortilla.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
For the Burrito
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or your choice)
- ½ cup chipotle ranch dressing
- to taste Fresh cilantro for garnish (optional)
Instructions
Preparation
- In a bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Add the chicken breasts and coat well. Let it marinate for at least 30 minutes.
Grilling
- Preheat your grill to medium-high heat. Grill the marinated chicken for 6-7 minutes on each side or until fully cooked through. The internal temperature should reach 165°F (75°C). Once cooked, remove it from the grill and let it rest for a few minutes before slicing.
Assembling the Burrito
- Warm the tortillas on a skillet or grill for about 30 seconds on each side until pliable.
- Slice the grilled chicken into strips.
- To assemble the burrito, lay one tortilla flat. Place a portion of grilled chicken in the center, then add shredded lettuce, diced tomatoes, and shredded cheese. Drizzle with chipotle ranch dressing.
- Fold in the sides of the tortilla and then roll it up from the bottom to the top, ensuring all the filling stays inside.
- Repeat with the remaining tortillas and ingredients.
- Optional: Grill the assembled burritos for 2-3 minutes on each side to achieve a crispy exterior.
- Slice in half and sprinkle with fresh cilantro if desired.
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Notes
To save time, marinate the chicken the night before. Try adding lime juice to the marinade for an extra zing. Keep an eye while grilling to avoid overcooking and use a meat thermometer for best results. Feel free to customize the vegetable toppings or types of tortillas.