Grilled Chipotle Ranch Chicken

This grilled chipotle ranch chicken burrito brings together smoky, creamy, and fresh flavors wrapped in a warm tortilla for an easy weeknight dinner that never disappoints. The spicy chipotle seasoning marries perfectly with the cool ranch and crisp vegetables creating a balance that your taste buds will thank you for.

I first made this on a breezy summer evening and loved how the smoky chicken paired with the creamy ranch instantly became a family favorite. Now it is my go-to when I want something flavorful but fuss-free.

Ingredients

• Boneless skinless chicken breasts: about 1 to 1 1/4 pounds tender and easy to cook evenly
• Olive oil: to help the marinade coat the chicken and keep it moist
• Freshly squeezed lime juice: brightens the marinade and adds zing
• Chipotle chili powder: for that signature smoky spicy kick
• Smoked paprika: to deepen the smoky flavor
• Garlic powder: adds warmth without overpowering
• Onion powder: rounds out the spice blend
• Cumin: for earthy notes
• Salt and black pepper: to taste for seasoning balance
• Large flour tortillas: warmed for pliability and soft texture
• Shredded lettuce: for crunch and freshness
• Diced medium tomato: adds juiciness and vibrant color
• Diced red onion: gives a sharp bite that complements the chicken
• Jalapeño or green pepper: optional for extra heat or mildness
• Fresh cilantro: chopped for herbal brightness
• Chipotle ranch dressing: homemade or store-bought to tie everything together with a cool, creamy touch

Step-by-Step Instructions

Sauté the Aromatics and Prepare the Marinade:

In a medium bowl whisk together olive oil lime juice chipotle chili powder smoked paprika garlic powder onion powder cumin salt and black pepper until well combined.

Marinate the Chicken:

Add the chicken breasts to the bowl and toss them until they are thoroughly coated in the marinade. Cover the bowl and refrigerate for at least 20 minutes up to 2 hours allowing the flavors to deeply penetrate the meat.

Grill the Chicken:

Preheat your grill or grill pan to medium-high heat. Place the marinated chicken breasts on the grill and cook for 6 to 8 minutes on each side until fully cooked and the internal temperature reaches 165 degrees Fahrenheit or 74 degrees Celsius.

Rest and Slice:

Remove the chicken from the grill and let it rest for 5 minutes to retain the juices. Then slice the chicken into thin strips for easy assembly.

Prepare the Fresh Veggies:

While the chicken rests dice the tomato red onion and jalapeño if using. Chop the cilantro carefully rinse and dry the lettuce then shred it into bite-sized pieces.

Warm the Tortillas:

Place each flour tortilla on the hot grill or grill pan for about 30 seconds per side until soft and lightly charred. This step makes the tortillas flexible and helps fold the burrito without tearing.

Assemble the Burritos:

Lay a warm tortilla flat. Start with a layer of shredded lettuce add several strips of grilled chicken then sprinkle diced tomato red onion jalapeño and chopped cilantro over the top. Drizzle generously with chipotle ranch dressing.

Roll and Serve:

Fold in the sides of the tortilla neatly then roll tightly from the bottom up forming a burrito. Serve immediately cutting in half if desired with extra chipotle ranch on the side for dipping.

Save

This recipe comes together quickly but tastes like it spent hours in the kitchen. The chipotle chili powder is my favorite ingredient because it lends a smoky heat that enhances every bite. I have fond memories of making these burritos for backyard get-togethers where everyone loved customizing their fillings and enjoying smoky bites under the open sky.

Storage Tips

Wrap any leftover burritos tightly in foil or place in airtight containers and store in the fridge for up to two days. For best texture keep the grilled chicken and veggies separate from the tortilla and assemble before eating to avoid sogginess. Reheat gently on a grill or pan to bring back the charred flavor.

Ingredient Substitutions

Chicken thighs can be used instead of breasts for a juicier option. You can swap flour tortillas for whole wheat or gluten-free varieties depending on preference or dietary needs. If chipotle chili powder is unavailable try smoked paprika with a pinch of cayenne for heat.

Serving Suggestions

Pair these burritos with Mexican rice black beans or a simple corn salad to round out the meal. Serve with lime wedges for that extra bright zing. A cold beer or iced tea makes a refreshing companion.

Recipe FAQs

→ How do you achieve smoky flavor in the chicken?

Marinating chicken with chipotle chili powder and smoked paprika infuses a rich smoky taste, while grilling adds natural char and depth.

→ Can I prepare the chicken in advance?

Yes, marinating the chicken for up to 2 hours enhances flavor, and grilled chicken can be rested and sliced before assembling, making meal prep easier.

→ What toppings complement the grilled chicken best?

Fresh shredded lettuce, diced tomato, red onion, jalapeño for heat, and chopped cilantro add crispness and brightness to balance smoky meat.

→ Is there an alternative to chipotle ranch dressing?

Yes, a creamy avocado sauce or a lime yogurt dressing can provide a fresh, cooling contrast to the smoky chicken.

→ How should the tortillas be prepared for wrapping?

Heating tortillas briefly on a grill or pan until soft and lightly charred makes them pliable and enhances flavor for easier wrapping.

→ What storage tips help maintain freshness?

Store components separately in airtight containers and assemble right before serving to keep textures and flavors at their best.