Easy Chipotle Ranch Grilled Chicken (Print-Friendly Version)

Smoky chipotle ranch chicken, fresh toppings, wrapped in a warm tortilla for a bold, flavorful meal any day.

# What You'll Need:

→ Chicken Marinade

01 - 600g boneless, skinless chicken breasts or thighs
02 - 30ml olive oil
03 - 3 cloves fresh garlic, minced
04 - 30ml fresh lime juice
05 - 2 teaspoons chipotle chili powder or adobo sauce
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon ground cumin
08 - 1 teaspoon salt
09 - 0.5 teaspoon ground black pepper

→ Chipotle Ranch Sauce

10 - 120ml ranch dressing
11 - 2 chipotle peppers in adobo sauce
12 - 10ml fresh lime juice
13 - 0.5 teaspoon garlic powder
14 - Salt, to taste

→ Burrito Assembly

15 - 4 large flour tortillas (30cm diameter)
16 - 320g cooked rice (white, brown, or cilantro-lime), optional
17 - Sliced grilled chicken from above
18 - 120g fresh chopped tomatoes
19 - 60g diced red onion
20 - 20g fresh cilantro leaves
21 - Fresh jalapeño slices or chopped green chili, optional
22 - 60g shredded lettuce or spinach, optional
23 - 120g shredded cheese (cheddar, Monterey Jack, or Mexican blend)
24 - 1 avocado, sliced or 120g guacamole

# How to Make It:

01 - In a large bowl, whisk together olive oil, lime juice, minced garlic, chipotle powder or adobo sauce, smoked paprika, ground cumin, salt, and black pepper. Add chicken and toss thoroughly to coat. Cover and marinate in the refrigerator for at least 30 minutes or up to overnight for enhanced flavor.
02 - Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for 5–7 minutes per side until golden brown with visible char marks and the internal temperature reaches 74°C. Let chicken rest 5 minutes, then slice thinly for assembly.
03 - In a blender or food processor, combine ranch dressing, chipotle peppers in adobo, fresh lime juice, garlic powder, and salt. Blend until smooth and creamy. Taste and adjust spice or salt if desired.
04 - Gather sliced grilled chicken, chopped tomatoes, diced red onion, cilantro leaves, jalapeño slices or green chili if using, lettuce or spinach, shredded cheese, avocado or guacamole, and cooked rice.
05 - Heat tortillas on a skillet or in the microwave until soft and pliable.
06 - On each tortilla, layer a scoop of rice (if using), sliced grilled chicken, tomatoes, onion, cilantro, cheese, lettuce, avocado, and drizzle generously with blended chipotle ranch sauce. Fold in the sides, roll up tightly, and serve warm.

# Additional Tips:

01 - Substitute Greek yogurt for ranch dressing to create a lighter sauce.
02 - For more heat, use extra chipotle peppers or a dash of hot sauce.
03 - Wrap burritos in foil for meal prep and refrigerate or freeze for later.
04 - Swap regular tortillas for certified gluten-free tortillas to accommodate dietary needs.
05 - Chicken may be grilled on a pan indoors or cooked in an air fryer as an alternative to outdoor grilling.

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