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Grilled chicken burrito cut in half, stuffed with rice, beans, corn, and drizzled with creamy chipotle ranch sauce.

Easy Chipotle Ranch Grilled Chicken Burrito

Mimi
A quick and flavorful burrito loaded with grilled chicken, rice, beans, veggies, and topped with a creamy chipotle ranch sauce. Perfect for meal prep or busy weeknights!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch, Main Course
Cuisine Mexican-American, Tex-Mex
Servings 4
Calories 540 kcal

Equipment

  • 1 Grill pan or skillet For cooking chicken
  • 1 Mixing bowl For preparing sauce
  • 1 Knife and cutting board For prepping ingredients
  • 1 Tongs or spatula For flipping chicken

Ingredients
  

For the Chicken:

  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts, sliced
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder optional, for extra heat
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Burrito Filling:

  • 1 cup cooked rice white, brown, or cilantro-lime
  • 1/2 cup black beans drained and rinsed
  • 1/2 cup corn kernels fresh or canned
  • 1/2 cup chopped tomatoes
  • 1/4 cup shredded cheese cheddar or Mexican blend
  • 4 large flour tortillas burrito-sized
  • Optional toppings: shredded lettuce diced avocado, sliced jalapeños, cilantro, lime wedges

For the Chipotle Ranch Sauce:

  • 1/2 cup mayonnaise
  • 2 tablespoons ranch dressing
  • 1 tablespoon chipotle in adobo sauce minced
  • 1 teaspoon lime juice fresh squeezed

Instructions
 

  • Marinate the Chicken: In a bowl, mix olive oil, paprika, garlic powder, cumin, chili powder, salt, and pepper. Coat the chicken slices and let sit while heating the grill.
  • Cook the Chicken: Grill or pan-cook the chicken over medium heat for 6–7 minutes per side or until fully cooked. Let rest, then slice.
  • Prepare the Sauce: Combine mayonnaise, ranch dressing, minced chipotle, and lime juice in a bowl. Mix until smooth and creamy.
  • Assemble the Burrito: Warm the tortillas. Layer each with rice, beans, corn, tomatoes, cheese, grilled chicken, and desired toppings.
  • Drizzle & Wrap: Spoon chipotle ranch sauce over the filling. Roll tightly into a burrito. Serve immediately or wrap for meal prep.

Notes

Protein: 32g
Carbs: 45g
Fat: 24g

Notes

  • For meal prep, wrap burritos in foil and store in the fridge up to 4 days. Reheat in oven or microwave.
  • Customize your burrito with spicy jalapeños, sautéed peppers, or extra cheese.
Keyword burrito, chicken burrito, chipotle ranch, easy lunch, grilled chicken, meal prep, quick lunch, spicy wrap, tex-mex