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CHIPOTLE RANCH GRILLED CHICKEN BURRITO centered hero view, clean and uncluttered
Joe Rooney

Chipotle Ranch Grilled Chicken Burrito Easy and Delicious

Enjoy the bold flavors of this Chipotle Ranch Grilled Chicken Burrito, a Taco Bell Chipotle Ranch Chicken Burrito Copycat that’s both easy and bursting with zest. This recipe makes a Spicy Chipotle Ranch Chicken Burrito filled with juicy grilled chicken, smoky spices, and fresh toppings wrapped in a warm tortilla. Perfect for a quick weeknight dinner or a satisfying lunch, it’s a family favorite that's simple to make and packed with flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 burritos
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 4 large flour tortillas
  • 1 cup cooked white or brown rice
  • 1 cup black beans drained and rinsed
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1 cup shredded lettuce
  • ½ cup diced tomatoes
  • ½ cup corn kernels optional
  • ¼ cup chopped cilantro optional
  • ½ cup chipotle ranch dressing

Method
 

  1. Combine olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper in a bowl to create the marinade.
  2. Coat the chicken breasts thoroughly with the marinade, cover, and place in the refrigerator for at least 20 minutes to let the flavors develop.
  3. Heat your grill or grill pan over medium-high heat.
  4. Cook the chicken breasts on each side for about 6 to 8 minutes until they reach 165°F (74°C) internally.
  5. Remove the chicken from the heat and allow it to rest for 5 minutes before slicing into strips.
  6. Warm the flour tortillas using a skillet or microwave until they become soft and flexible.
  7. Heat the black beans and rice if they are cold.
  8. On each tortilla, spread 1 to 2 tablespoons of chipotle ranch dressing as a base.
  9. Layer the rice, black beans, grilled chicken strips, shredded cheese, lettuce, diced tomatoes, and corn kernels if desired.
  10. Top with chopped cilantro to add a fresh touch.
  11. Fold the sides of the tortilla inwards then roll it up tightly from the bottom to secure the filling.
  12. Serve the burritos immediately or grill them lightly to achieve a crisp exterior.

Notes

  • For an extra burst of flavor, consider grilling the wrapped burrito briefly until lightly crispy. Leftovers can be wrapped tightly and refrigerated for up to 2 days. Corn and cilantro are optional but add great texture and freshness.