So, About That Chipotle Ranch Grilled Chicken Burrito...
Alright, let me set the scene: It’s a Wednesday night, you’re tired (I definitely was), and the last thing you want is another boring dinner. But—wait—here’s the kicker. I remembered this crazy-good Chipotle Ranch Grilled Chicken Burrito recipe my cousin brought to a family picnic last summer. We all ended up with sauce on our shirts, but honestly, no regrets. You know, there are some meals you just keep coming back to? This is one of those for me. Oh, and once I tried grilling the tortillas outside in the rain (not my brightest idea, but hey, makes for a good story).
Why You'll Love This (Probably More Than You Expect)
I make this when I want something hearty but not heavy (well, unless you pile on too much cheese, which, guilty as charged). My family goes wild for it, especially my youngest, who always tries to sneak extra ranch into hers (and I let her; life’s short). If you’ve ever thought, "Do I really need both chipotle and ranch?" the answer is: YES. Trust me. Also, it's quickish, unless you get distracted like me and end up chatting with someone in the kitchen for half an hour. Happens more often than I’d like to admit.
What You'll Need (and What I Sometimes Swap)
- 2 large chicken breasts (boneless, skinless—I've used thighs in a pinch, which come out juicier)
- ⅓ cup chipotle peppers in adobo sauce (sometimes I just use chipotle powder if I'm out of the canned stuff, shh)
- ½ cup ranch dressing (store-bought or homemade—my grandma swears by Hidden Valley, but honestly, use what you've got)
- 1 tablespoon olive oil
- 1 teaspoon cumin (sometimes I skip this and nobody notices)
- ½ teaspoon smoked paprika
- Juice of 1 lime (or, okay, just a splash of bottled lime juice if that's what’s on hand)
- 4 large flour tortillas (the kind that seem too big for the pan, but that's part of the fun)
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or whatever's in your cheese drawer)
- 1 cup cooked rice (leftover from takeout is perfect)
- 1 cup black beans, drained and rinsed
- ½ cup chopped fresh cilantro (unless you think cilantro tastes like soap, then skip it!)
- Optional: sliced avocado, diced tomatoes, shredded lettuce, pickled jalapeños—for extra oomph
How I Actually Make These (Don't Stress, Seriously)
- Mix Up the Marinade: In a big-ish bowl, stir together the chipotle peppers, ranch, olive oil, lime juice, cumin, and smoked paprika. It’ll look a little odd—don’t worry. This is where I usually sneak a tiny taste (watch out for chipotle heat!)
- Marinate the Chicken: Toss in the chicken breasts and coat them well. If you’ve got the patience, let them sit an hour in the fridge (overnight is great, but I rarely plan that far ahead). Sometimes I just give it 20 minutes while I clean up.
- Grill or Pan-Fry: Fire up your grill or heat a skillet over medium-high. Cook the chicken 6-7 minutes per side until done—juices run clear, and you get those lovely grill marks (sort of; sometimes mine just look a bit...smudgy). Let them rest for a few minutes before slicing.
- Prep the Fillings: While the chicken’s cooking, get your rice, beans, cheese, and extras ready. If you’re like me and forget to warm the tortillas, just cover them with a damp paper towel and microwave for 30 seconds. Works a treat.
- Assemble the Burritos: Lay out a tortilla, pile on rice, beans, sliced chicken, cheese, and whatever else you fancy. Roll them up burrito-style (ends in first, then roll—though mine always seem to leak a little anyway).
- Grill the Burritos: Pop each burrito seam-side down on a hot dry skillet for a couple minutes to crisp up. This step is key; don’t skip! Unless you want a floppy burrito (which, to each their own).
- Serve: Cut in half if you’re feeling fancy, or just dive in. Watch out—they are messy, but in the best possible way.
Notes From My Kitchen (Things I’ve Learned the Hard Way)
- If you overfill the burrito, it will burst when you try to grill it. I do this every time. Just embrace the mess.
- Marinating overnight does make the chicken even better, but sometimes I totally forget. Still good with a short marinade.
- I once tried using Greek yogurt instead of ranch. Not quite the same; good in a different way, but not what I was after.
Variations I’ve Tried (And a Few I Wouldn’t Again)
- I swapped the chicken for grilled portobello mushrooms one time for a veggie version—came out surprisingly hearty!
- Left out the cheese for my lactose-intolerant friend—still tasty, just a little less rich.
- Once I tried a low-carb tortilla. Hmm. Let’s just say, it stuck to the pan and I wouldn’t recommend it unless you really love a challenge.
Equipment (But Don't Sweat It If You're Missing Stuff)
- A grill pan or outdoor grill is ideal, but I’ve totally used a regular frying pan and it works just fine.
- Sharp knife for slicing the chicken (dull knives + impatience = a mess, trust me)
- Mixing bowl for your marinade, or honestly, a ziplock bag works if you’re low on dishes.
Oh, and if you don’t have a microwave for the tortillas, you can wrap them in foil and toss in a warm oven—but who has time?
How I Store Leftovers (Or Don’t)
Wrap up any leftover burritos in foil and pop them in the fridge. They’ll keep for a couple days, though honestly, in my house it never lasts more than a day! Reheat in the oven or a skillet—microwave works, but you lose the crisp. Still tastes good, though. I actually think it tastes even better the next day, but maybe that's just me.
How We Serve 'Em at My Place
I like to slice the burritos in half and pile them up next to a bowl of extra ranch for dunking (because why not). Sometimes I throw in a side of chips and salsa, and when the weather’s nice, a cold Mexican lager. At family get-togethers, we do a little burrito bar—everyone builds their own. Makes cleanup easier, too!
Things I Learned (The Hard Way...)
- Don’t rush the chicken grilling; I tried to hurry it once and ended up with dry, sad chicken. Better to let it cook properly.
- Warm tortillas are way easier to roll. Cold ones crack—been there, done that, cleaned it up.
- If you grill the burritos too long, the cheese oozes out the sides. Not the end of the world, but a bit messy.
FAQ (Because People Have Actually Asked Me These!)
- Can I use pre-cooked chicken? Sure thing! Rotisserie chicken works in a pinch. I just toss it in the marinade and warm it up a bit before assembling.
- Is there a dairy-free version? Yep—swap in your favorite vegan ranch and cheese, and you’re golden. Actually, a friend of mine likes this site for vegan cheeses: Minimalist Baker’s Vegan Cheese Guide.
- How spicy is it? Depends on how much chipotle you use. If your family isn’t into heat, just use less, or skip the adobo and use chipotle powder for a milder kick. Or, check out this guide to making your own chipotle adobo for more control.
- What’s the best cheese? Whatever’s melty and on hand. I like Monterey Jack, but cheddar, Colby, or even mozzarella in a pinch—it’s all good.
- Can I freeze these? You can! Wrap them tight in foil, freeze, and reheat straight from frozen. Might be a tad soggier but still tasty.
One last thing—if you end up with chipotle ranch leftover, it makes a killer dip for fries! Not exactly on-topic, but, try it and you’ll see what I mean. If you’re into cooking, I sometimes browse Serious Eats for inspiration—so many great ideas over there, even if I don’t always follow the recipe exactly. Anyway, happy grilling!
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 tablespoons chipotle peppers in adobo sauce, minced
- ½ cup ranch dressing
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup cooked white rice
- ½ cup black beans, drained and rinsed
- 1 cup shredded lettuce
- 1 medium tomato, diced
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
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1In a bowl, combine the chicken breasts, chipotle peppers, olive oil, salt, and black pepper. Mix well to coat the chicken evenly.
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2Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6-8 minutes per side, or until fully cooked and nicely charred. Remove from heat and let rest for 5 minutes, then slice into strips.
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3Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
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4Spread a generous tablespoon of ranch dressing onto each tortilla. Layer with rice, black beans, grilled chicken strips, cheddar cheese, lettuce, and diced tomato.
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5Fold in the sides of the tortilla and roll up tightly to form a burrito. Grill the burritos seam-side down for 2-3 minutes until golden and the cheese is melted.
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6Serve warm with extra ranch dressing or your favorite salsa on the side.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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