Healthy Chipotle Ranch Chicken Burrito

Chipotle ranch chicken burritos always remind me of my busy workdays when I needed something filling yet full of flavor to keep me going. I once threw together grilled chicken, rice, beans, and a drizzle of chipotle ranch, and to my surprise, it turned into one of the tastiest wraps I had ever made.

From that day on, I kept experimenting with different ingredients because I loved how easy and customizable burritos can be. This version combines smoky chipotle, creamy ranch, and tender chicken wrapped in a warm tortilla, making it perfect for lunch, dinner, or even meal prep.

Ingredients

Here’s what I use for this recipe, and you can add your favorite extras!

• Chicken breast – Grilled and seasoned with smoky spices.
• Large tortillas – The soft wrap that holds everything together.
• Cooked rice – Fluffy and perfect for filling the burrito.
• Black beans – Add protein and a hearty texture.
• Shredded cheese – Melts into the filling for a creamy bite.
• Lettuce – Brings freshness and crunch.
• Chipotle ranch sauce – Creamy, smoky, and slightly spicy, tying all flavors together.
• Olive oil – Helps the chicken cook evenly and stay juicy.
• Chili powder and paprika – Add depth and a hint of heat.

Tools You’ll Need

• Skillet – For cooking the chicken to golden perfection.
• Mixing bowl – To season and toss the chicken with spices.
• Knife – For slicing the chicken and chopping veggies.
• Cutting board – Keeps prep easy and organized.
• Spoon – For spreading the sauce and filling the burrito.

Instructions

Step 1:

I season the chicken with olive oil, chili powder, paprika, and a pinch of salt, letting it sit for a few minutes to absorb the flavors.

Step 2:

I cook the chicken on a hot skillet until golden and fully cooked, then let it rest before slicing it into strips.

Step 3:

While the chicken rests, I prepare the other fillings by warming the beans, fluffing the rice, and shredding the lettuce.

Step 4:

I lay out a large tortilla and start layering rice, beans, lettuce, chicken, shredded cheese, and a generous drizzle of chipotle ranch sauce.

Step 5:

I fold in the sides of the tortilla and roll it tightly to keep all the fillings inside.

Step 6:

For an extra touch, I toast the burrito on the skillet for a few seconds on each side to give it a warm, slightly crispy exterior.

Tips

I like to add avocado slices or a squeeze of lime for extra freshness. You can also swap the black beans with pinto beans or add corn for a sweet crunch.

Ways to Serve

This chipotle ranch chicken burrito is perfect on its own, but I love pairing it with tortilla chips and salsa or a simple side salad. It’s also great to wrap in foil and take on the go!

Frequently Asked Questions

Can I make chipotle ranch chicken burritos ahead of time?

Yes, wrap them tightly and store them in the fridge, then warm in a skillet when ready to eat.

Can I use store-bought chipotle ranch sauce?

Definitely! It saves time, but you can also make your own for a fresher taste.

How do I prevent my burrito from falling apart?

Don’t overfill it and make sure to fold and roll tightly. Toasting also helps keep it together.

See You in the Kitchen

I hope you try this chipotle ranch chicken burrito soon! It’s bold, creamy, and satisfying with every bite. Let me know how you customize yours to make it extra special.

Happy Cooking!

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