Chipotle Ranch Grilled Chicken Burrito Recipe: A Flavor-packed, Easy Meal

Chicken breasts – Boneless skinless chicken breasts work best for this recipe. You can also use chicken thighs if you prefer.
Chipotle ranch dressing – This adds the perfect blend of tangy and spicy. If you can’t find it in the store feel free to mix up a simple homemade version (I’ll explain below).
Lime juice – For a zesty kick.
Garlic powder – Because garlic makes everything taste better.
Cumin – It’s a great spice that gives this dish an extra depth of flavor.
Salt and pepper – You can’t forget the basics!

Flour tortillas – I like using large flour tortillas so you can wrap everything up nicely but you can also use whole wheat or any other kind you prefer.
Rice – I use brown rice for a healthier option but white rice works just as well.
Shredded lettuce – For that crisp fresh crunch.
Diced tomatoes – Adds a juicy tangy element to balance the rich chicken.
Shredded cheese – I love a good blend of cheddar and Monterey Jack for these burritos but use what you like best.
Sour cream – For that creamy finish making the burrito just a little bit extra.

Start by preparing the chicken. If you’ve got some time, marinate the chicken breasts for at least 30 minutes. The longer, the better, but even 30 minutes will help the flavors really soak in.
To marinate, combine the chipotle ranch dressing, lime juice, garlic powder, cumin, salt, and pepper in a bowl. Whisk everything together until it’s nice and smooth. Then, place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over the top. Let the chicken soak in all that flavor while you prep the rest of the ingredients.

Once the chicken is marinated, it’s time to fire up the grill (or heat up a grill pan if you don’t have access to one). Preheat it to medium-high heat.
Grill the chicken for about 6–7 minutes per side or until the internal temperature reaches 165°F. The chicken should be perfectly cooked, tender, and juicy. Remove it from the grill and let it rest for a few minutes before slicing it into thin strips.

While the chicken is grilling, you can prepare the rice. If you’re using brown rice, follow the package directions to cook it. It’s usually around 30 minutes, so you’ll want to start that early to ensure everything comes together at the same time.
While the rice is cooking, prep your veggies. Dice the tomatoes and shred the lettuce, then set everything aside in bowls for easy assembly.

Once the chicken is cooked and the rice is ready, it’s time to assemble the burritos! Take a tortilla and place it on a flat surface.
Start by layering the rice in the center, then add the grilled chicken on top. Next, add a generous amount of shredded lettuce, diced tomatoes, and shredded cheese. Don’t be afraid to pile it on—this burrito is meant to be full of flavor! Finally, spoon a little sour cream on top for that creamy goodness.
To roll the burrito, fold in the sides of the tortilla, then carefully roll it up from the bottom, making sure everything stays tucked inside. If you need a visual guide, there are plenty of tutorials online, but honestly, once you get the hang of it, it’s a breeze.

Cut the burrito in half for easier handling (unless you want to devour it whole—no judgment here!). I love serving mine with a side of chips or a fresh salad, but feel free to add whatever sides you like best.