Can I make these burritos without a grill?

Absolutely! You can cook the marinated chicken in a skillet over medium-high heat for about 6-7 minutes per side, or bake it in a 375°F oven for 20-25 minutes. The stovetop method will give you more of that desired charred exterior.

How can I make my own chipotle ranch dressing?

Mix 1/2 cup ranch dressing with 1-2 teaspoons of adobo sauce from canned chipotle peppers (plus one minced chipotle pepper for extra heat if desired). Add a squeeze of lime juice and a pinch of cumin, then whisk until combined. Adjust the heat level by adding more or less adobo sauce.

What's the best way to fold a burrito so it doesn't fall apart?

Start with a warm, pliable tortilla and don't overfill it. Place fillings in the center, leaving at least an inch border. Fold in the sides first, then fold up the bottom edge over the filling, tucking it under slightly as you roll forward. Keep it tight as you roll to the top edge. If needed, secure with toothpicks or wrap in foil to hold it together.

Can I make these burritos vegetarian?

Definitely! Replace the chicken with grilled vegetables like zucchini, bell peppers, and onions marinated in the same spice blend. Or use plant-based chicken alternatives, roasted sweet potatoes, or extra beans for protein. The marinade works wonderfully on firm tofu or portobello mushrooms too.

Copycat Chipotle Ranch Grilled Chicken Burrito Recipe

Name: Copycat Chipotle Ranch Grilled Chicken Burrito Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 boneless, skinless chicken breasts; 2 tablespoons olive oil; 2 tablespoons lime juice; 1 tablespoon chipotle chili powder; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon cumin; Salt and pepper, to taste; 4 large flour tortillas; 1 cup cooked white or brown rice; 1 cup black beans, drained and rinsed; 1 cup shredded cheddar or Monterey Jack cheese; 1 cup shredded lettuce; ½ cup diced tomatoes; ½ cup corn kernels (optional); ¼ cup chopped cilantro (optional); ½ cup chipotle ranch dressing

Description

Satisfy your hunger with this Copycat Chipotle Ranch Grilled Chicken Burrito! Loaded with juicy marinated grilled chicken, fluffy rice, black beans, cheese, and fresh vegetables, all wrapped up in a soft tortilla and topped with zesty chipotle ranch dressing. Perfect for an easy weeknight dinner or a meal prep option!

Ingredients

Units Scale

For the Chicken Marinade:

2 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon chipotle chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
Salt and pepper, to taste

For the Burritos:

4 large flour tortillas
1 cup cooked white or brown rice
1 cup black beans, drained and rinsed
1 cup shredded cheddar or Monterey Jack cheese
1 cup shredded lettuce
1/2 cup diced tomatoes
1/2 cup corn kernels (optional)
1/4 cup chopped cilantro (optional)
1/2 cup chipotle ranch dressing

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Instructions

Marinate the Chicken
In a bowl, whisk together olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Coat the chicken breasts in this marinade. Cover and refrigerate for at least 20 minutes (or up to 2 hours if you want bolder flavors).
Grill the Chicken
Preheat your grill or grill pan to medium-high heat. Grill the marinated chicken breasts for 6-8 minutes per side, or until they are cooked through and reach an internal temperature of 165°F (74°C). Remove the chicken from the heat and let it rest for 5 minutes before slicing into strips.
Prepare the Burrito Fillings
Warm the tortillas in a dry skillet or microwave until they become pliable. If the black beans and rice are not already warm, heat them up now to prepare for assembly.
Assemble the Burritos
Lay each warm tortilla flat on a surface. Spread 1-2 tablespoons of chipotle ranch dressing in the center. Add a layer of rice, black beans, sliced grilled chicken, shredded cheese, lettuce, diced tomatoes, and corn, if desired. Sprinkle chopped cilantro on top for a burst of fresh flavor.
Wrap and Serve
Fold the sides of the tortilla inward, then tightly roll it up from the bottom to form a burrito. Serve immediately as is, or lightly grill the wrapped burrito in a skillet for a crispy exterior.

Notes

For an added kick of heat, you can drizzle some hot sauce inside the burrito before wrapping.
To make the burrito easier to wrap, avoid overfilling it. A snug wrap ensures the fillings stay secured.
Leftover grilled chicken can be used in salads, tacos, or quesadillas for a versatile meal option.
If you’re short on time, rotisserie chicken can serve as a convenient alternative to grilled chicken. Just toss it with some chipotle chili powder for added flavor.

Nutrition

Serving Size: 1 burrito
Calories: 500kcal
Sugar: 2g
Sodium: 950mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 32g
Cholesterol: 85mg