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Chipotle Ranch Grilled Chicken Burrito

Chipotle Ranch Grilled Chicken Burrito

This Chipotle Ranch Grilled Chicken Burrito Recipe combines spicy, smoky grilled chicken with creamy ranch dressing, vibrant peppers, melted cheese, and zesty lime — all rolled into a soft flour tortilla for a meal that’s bold, easy, and bursting with personality.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American, Tex-Mex
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (about 1.5 lbs)
  • ¼ cup chipotle sauce
  • ½ cup ranch dressing
  • 1 cup chopped bell peppers mixed colors
  • 1 cup shredded cheese cheddar and Monterey Jack blend
  • 4 large flour tortillas
  • ½ cup chopped fresh cilantro
  • Juice of 1 lime

Method
 

  1. Marinate the chicken. In a bowl, whisk together chipotle sauce, ranch dressing, and lime juice. Add the chicken breasts, coating them evenly. Cover and marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
  2. Preheat the grill. Heat your grill or grill pan to medium-high. Lightly oil the grates to prevent sticking.
  3. Grill the chicken. Cook chicken for about 6–7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing into strips.
  4. Sauté the peppers. In a skillet over medium heat, add a touch of olive oil and cook the chopped bell peppers for 3–4 minutes until slightly softened but still crisp.
  5. Assemble the burritos. Lay out the flour tortillas. Spoon sliced chicken down the center of each, then top with peppers, cheese, and cilantro. Drizzle extra chipotle-ranch sauce if desired.
  6. Wrap and grill. Fold the sides over, roll tightly, and place burritos seam-side down on a hot grill or skillet for 1–2 minutes per side, until golden and slightly crisp.
  7. Serve and enjoy. Cut in half, serve warm, and enjoy the smoky-spicy-creamy goodness with an extra squeeze of lime.

Notes

  • Marinating: Longer marinating = more flavor. Overnight in the fridge gives the chicken incredible depth.
  • Grill alternative: No grill? Use a cast-iron skillet or oven broiler — same smoky char, no outdoor setup.
  • Sauce hack: Double the chipotle-ranch mixture to use as a dipping sauce on the side.
  • Make-ahead tip: You can cook the chicken and sauté the peppers up to 2 days ahead — assemble and grill just before serving.