Chipotle Ranch Chicken Burrito: The Ultimate Recipe & Guide

Chipotle Ranch Chicken Burrito: Prepare to embark on a flavor journey that will redefine your lunch and dinner expectations! Imagine sinking your teeth into a warm, perfectly grilled tortilla, bursting with tender, juicy chicken, the smoky heat of chipotle peppers, and the creamy coolness of ranch dressing. This isn’t just a burrito; it’s an experience.

While the exact origins of the burrito are debated, its roots are firmly planted in Mexican cuisine, evolving from simple street food to a globally beloved dish. The addition of chipotle and ranch, however, gives this particular burrito a modern, Southwestern twist that’s undeniably addictive. Chipotle peppers, smoked and dried jalapeños, bring a depth of flavor that’s both spicy and subtly sweet, perfectly complementing the tangy and herbaceous notes of ranch dressing.

What makes the Chipotle Ranch Chicken Burrito so irresistible? It’s the perfect balance of textures and tastes. The tender chicken, the creamy sauce, the slight crunch of fresh vegetables (if you choose to add them!), all wrapped in a soft tortilla. It’s also incredibly convenient. Whether you’re packing a lunch for work, need a quick and satisfying dinner, or are feeding a crowd, this burrito is a winner. Plus, it’s easily customizable to your liking. Add your favorite toppings, adjust the spice level, and make it your own! Get ready to discover your new favorite burrito recipe!

this Recipe

Ingredients:

• For the Chipotle Ranch Sauce:
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup buttermilk
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 1-2 chipotle peppers in adobo sauce, finely chopped (adjust to your spice preference)
• 1 tablespoon adobo sauce (from the can of chipotle peppers)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cumin
• Salt and freshly ground black pepper to taste
• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and freshly ground black pepper to taste
• For the Burrito Filling:
• 1 cup cooked rice (I prefer cilantro-lime rice, recipe below)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup shredded cheddar cheese (or Monterey Jack, or a blend)
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 avocado, pitted, peeled, and sliced
• For the Cilantro-Lime Rice (Optional but Recommended):
• 1 cup long-grain rice
• 2 cups water
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• For Assembly:
• 6 large burrito-size flour tortillas

Preparing the Chipotle Ranch Sauce:

1. In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth.
2. Add the chopped cilantro, lime juice, chopped chipotle peppers, and adobo sauce.
3. Stir in the garlic powder, onion powder, smoked paprika, and cumin.
4. Season with salt and pepper to taste. Remember that the chipotle peppers and adobo sauce already have some salt, so start with a small amount and adjust as needed.
5. Taste and adjust the seasoning as desired. If you want it spicier, add more chipotle pepper or a pinch of cayenne pepper. If you want it tangier, add a little more lime juice.
6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. The longer it sits, the better it will taste! I often make this a day ahead.

Cooking the Chicken:

1. Pat the chicken breasts dry with paper towels. This helps them brown better.
2. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper.
3. Rub the spice mixture evenly over both sides of the chicken breasts. Make sure they’re well coated!
4. Heat the olive oil in a large skillet over medium-high heat.
5. Carefully place the chicken breasts in the hot skillet. Be careful not to overcrowd the pan; you may need to cook them in batches.
6. Cook the chicken for about 5-7 minutes per side, or until it is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
7. Remove the chicken from the skillet and let it rest for 5-10 minutes before shredding. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
8. Shred the chicken using two forks.

Preparing the Cilantro-Lime Rice (Optional):

1. Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
2. In a medium saucepan, combine the rice, water, olive oil, and salt.
3. Bring the mixture to a boil over high heat.
4. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the water has been absorbed and the rice is tender.
5. Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. This allows the rice to steam and become even more fluffy.
6. Fluff the rice with a fork.
7. Stir in the chopped cilantro and lime juice.

Assembling the Burritos:

1. Warm the tortillas. You can do this in a dry skillet over medium heat for about 15-20 seconds per side, in the microwave wrapped in a damp paper towel for about 30 seconds, or in the oven wrapped in foil at 350°F (175°C) for about 10 minutes. Warming the tortillas makes them more pliable and less likely to tear.
2. Lay a tortilla flat on a clean surface.
3. Spread a generous amount of Chipotle Ranch sauce in the center of the tortilla, leaving about 2 inches of space around the edges.
4. Top with a portion of the shredded chicken, cooked rice, black beans, shredded cheese, corn, red onion, and cilantro. Add a few slices of avocado. Don’t overfill the burrito, or it will be difficult to roll.
5. To roll the burrito, fold in the sides of the tortilla towards the center.
6. Then, fold the bottom edge of the tortilla up and over the filling, tucking it tightly.
7. Continue rolling the burrito tightly until it is completely sealed.
8. Repeat with the remaining tortillas and filling.

Optional: Grilling or Pan-Frying the Burritos:

1. Heat a lightly oiled skillet or grill pan over medium heat.
2. Place the rolled burritos seam-side down in the hot skillet or grill pan.
3. Cook for about 2-3 minutes per side, or until the tortillas are golden brown and slightly crispy. This step is optional, but it adds a nice texture and helps to seal the burrito.

Serving:

1. Serve the burritos immediately.
2. You can cut them in half for easier eating.
3. Garnish with extra Chipotle Ranch sauce, sour cream, guacamole, or your favorite toppings.
4. Enjoy!

Conclusion:

This Chipotle Ranch Chicken Burrito recipe isn’t just another burrito; it’s a flavor explosion waiting to happen! From the smoky heat of the chipotle peppers to the creamy coolness of the ranch, every bite is a delightful dance of textures and tastes. I truly believe this is a must-try recipe for anyone who loves bold flavors and satisfying meals. It’s quick enough for a weeknight dinner, impressive enough for a weekend lunch, and easily customizable to suit your preferences.

Why is it a must-try? Because it’s incredibly delicious, surprisingly easy to make, and far superior to anything you’ll find at a fast-food chain. You control the ingredients, the spice level, and the overall quality. Plus, the combination of tender, flavorful chicken, creamy sauce, and your favorite burrito fillings is simply irresistible. It’s a guaranteed crowd-pleaser!

But don’t just take my word for it! I encourage you to get into the kitchen and experience the magic of this Chipotle Ranch Chicken Burrito for yourself.

Serving Suggestions and Variations:

The beauty of this recipe lies in its versatility. Feel free to experiment with different fillings to create your perfect burrito. Here are a few ideas to get you started:

* Spice it up: Add a pinch of cayenne pepper to the chicken marinade or a few drops of your favorite hot sauce to the ranch dressing for an extra kick. You could even use a spicier chipotle pepper in adobo sauce.
* Go vegetarian: Substitute the chicken with black beans, pinto beans, or seasoned tofu for a delicious vegetarian option. Roasted sweet potatoes or butternut squash would also be fantastic additions.
* Add some crunch: Include some shredded lettuce, chopped cabbage, or even a handful of crushed tortilla chips for added texture.
* Make it a bowl: Skip the tortilla altogether and serve the chicken and fillings over a bed of rice or quinoa for a healthier alternative. Top with a dollop of sour cream or guacamole.
* Cheese, please!: While I love the simplicity of this recipe, feel free to add your favorite cheese. Monterey Jack, cheddar, or pepper jack would all be excellent choices.
* Make it ahead: Prepare the chicken and ranch dressing in advance and store them in the refrigerator. This will save you time when you’re ready to assemble the burritos. You can even assemble the burritos ahead of time and store them in the refrigerator or freezer for a quick and easy meal. Just be sure to wrap them tightly in plastic wrap or foil to prevent them from drying out.
* Serving sides: Serve your burritos with a side of Mexican rice, refried beans, or a fresh salad for a complete and satisfying meal. A side of tortilla chips and salsa is always a welcome addition.

I’m confident that you’ll love this recipe as much as I do. It’s a guaranteed winner!

So, what are you waiting for? Grab your ingredients, fire up the stove, and get ready to create the best Chipotle Ranch Chicken Burrito you’ve ever tasted. And most importantly, don’t forget to share your experience! I’d love to hear your feedback, see your creations, and learn about any variations you try. Tag me in your photos on social media and let me know what you think. Happy cooking! I can’t wait to see what you create!