Description
This Chipotle Ranch Grilled Chicken Burrito is a flavorful and satisfying meal featuring tender grilled chicken, seasoned rice, shredded cheddar, and crunchy tortilla strips, all wrapped in a warm flour tortilla and grilled to crispy perfection. The homemade chipotle ranch dressing adds a smoky, spicy kick that makes these burritos irresistibly delicious and perfect for lunch or dinner.
Ingredients
Scale
For the Burrito Filling
- 2 cups cooked white rice
- 1 tablespoon taco seasoning
- 1 lb boneless skinless chicken breasts, grilled and chopped
- 1 cup shredded cheddar cheese
- 1 cup tortilla strips or crushed tortilla chips
- ½ cup sour cream
- ½ cup chipotle ranch dressing (homemade or store-bought)
For the Chipotle Ranch Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon ranch seasoning mix
- 1 chipotle pepper in adobo, finely chopped
- 1 teaspoon lime juice
- Salt to taste
- 4 large burrito-sized flour tortillas
Instructions
- Season the rice: Mix taco seasoning thoroughly into the cooked white rice until evenly coated. Set aside to allow the flavors to meld.
- Grill and slice the chicken: Grill the boneless skinless chicken breasts over medium-high heat until fully cooked with a slight char for added flavor. Allow the chicken to rest before chopping into bite-sized pieces.
- Warm the tortillas: Heat the flour tortillas in a skillet or microwave briefly until they become soft and pliable, making them easier to roll.
- Assemble the burritos: On each warm tortilla, layer a portion of seasoned rice, chopped grilled chicken, shredded cheddar cheese, crunchy tortilla strips, sour cream, and chipotle ranch dressing.
- Roll the burritos: Fold the sides of each tortilla inward, then tightly roll from the bottom up to enclose the filling completely.
- Grill the burritos: Place the burritos seam-side down onto a hot skillet. Grill each side for 2 to 3 minutes until golden brown and crispy to seal the burrito and enhance flavor.
- Serve: Slice the burritos in half if desired and serve hot, accompanied by extra chipotle ranch dressing for dipping.
Notes
- You can prepare the chipotle ranch dressing in advance and refrigerate it for up to 3 days.
- Use rotisserie chicken as a shortcut if you prefer a quicker meal.
- For extra spice, add more chopped chipotle peppers or sprinkle with cayenne powder.
- To make this recipe gluten-free, substitute flour tortillas with corn tortillas or gluten-free wraps.
- Leftover burritos can be wrapped in foil and reheated in the oven for 10-15 minutes at 350°F for best results.
