This Chipotle Ranch Grilled Chicken Burrito is a delicious fusion of smoky, creamy, and zesty flavors all wrapped up in a warm tortilla. I grill juicy marinated chicken, layer it with seasoned rice, black beans, cheese, and a generous drizzle of chipotle ranch sauce before grilling the burrito to golden perfection. It’s an easy-to-make meal that hits every craving—perfect for lunch, dinner, or even meal prep.

Why You’ll Love This Recipe

I love how this burrito combines bold flavors with wholesome ingredients. The grilled chicken is smoky and tender, the chipotle ranch adds just the right amount of heat and creaminess, and the combination of cheese, beans, and rice makes each bite satisfying. It’s also super customizable, so I can switch things up based on what I have in the fridge. Whether I’m feeding my family or prepping lunches for the week, this recipe never disappoints.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ pounds boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
4 large flour tortillas (10-inch)
1 cup cooked white or brown rice
1 cup canned black beans, drained and rinsed
1 cup shredded cheddar or Monterey Jack cheese
½ cup chipotle ranch dressing (store-bought or homemade)
½ cup shredded lettuce (optional)
½ cup diced tomatoes (optional)
Cooking spray or butter for grilling

Directions

In a bowl, I mix olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. I coat the chicken breasts in the marinade and let them sit for at least 15–20 minutes (or longer in the fridge if I have time).
I preheat a grill or grill pan over medium-high heat and grill the chicken for about 5–6 minutes per side, or until fully cooked and nicely charred. Then I let it rest for 5 minutes before slicing into strips.
I lay out each tortilla and add about ¼ cup of rice, ¼ cup black beans, grilled chicken strips, cheese, and chipotle ranch. I also like to add shredded lettuce and diced tomatoes for freshness.
I fold in the sides of the tortilla and roll it tightly into a burrito.
I heat a large skillet or pan over medium heat, spray it lightly with cooking spray or brush with butter, and grill each burrito seam-side down for 2–3 minutes per side until golden and crispy.
I remove from heat and let them cool slightly before slicing and serving.

Servings and timing

This recipe makes 4 large burritos.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

I sometimes swap the grilled chicken for shredded rotisserie chicken tossed with chipotle ranch for a quicker version.
For a spicier kick, I add chopped jalapeños or extra chipotle peppers to the ranch.
I use Spanish rice instead of plain white or brown rice when I want more flavor.
For a vegetarian version, I skip the chicken and double up on beans and veggies like sautéed peppers and onions.
I occasionally add avocado slices or guacamole for a creamy twist.

Storage/reheating

To store, I wrap leftover burritos tightly in foil or plastic wrap and keep them in the fridge for up to 3 days.
For longer storage, I freeze the burritos wrapped in foil and placed in a zip-top bag for up to 2 months.

To reheat, I thaw in the fridge overnight (if frozen), unwrap, and microwave for 1–2 minutes. Then I toast it in a skillet for 2–3 minutes per side to bring back the crispy exterior.

FAQs

How spicy is the chipotle ranch sauce?

The chipotle ranch has a mild to medium heat, depending on how many chipotle peppers are used. I adjust the spice level by adding more or less of the chipotle in adobo.

Can I make this burrito ahead of time?

Yes, I often prepare the burritos ahead and keep them in the fridge or freezer. They reheat well and make a great meal prep option.

What’s the best way to grill the burrito?

I grill the burrito in a skillet or panini press over medium heat. Pressing it down slightly helps create a crispy, golden crust.

Can I use corn tortillas instead of flour?

Corn tortillas tend to break when overstuffed or grilled. I prefer flour tortillas for this recipe, but smaller corn ones can work if I make mini burritos or tacos.

Is there a low-carb option?

For a low-carb version, I use a low-carb tortilla or wrap the filling in lettuce leaves. I also reduce or skip the rice and beans as needed.

Conclusion

This Chipotle Ranch Grilled Chicken Burrito is one of my go-to meals when I want something flavorful, filling, and easy to make. With just a few simple steps, I can whip up a burrito that rivals any takeout. Whether I’m making dinner for the family or prepping lunches for the week, this recipe always satisfies.