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chipotle sauce chicken burrito

Chipotle Ranch Chicken Burrito Recipe

This Chipotle Ranch Chicken Burrito is smoky, creamy, and packed with bold flavor in every bite. Juicy seasoned chicken combines with rice, fresh veggies, cheese, and a spicy ranch drizzle. It’s quick to make and perfect for lunch, dinner, or meal prep. Wrap it tight and toast it for that golden, restaurant-style finish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: dinner
Cuisine: Mexican-Inspired
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts diced
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • Salt and black pepper to taste
  • 1 cup cooked rice
  • 1/2 cup black beans drained and rinsed
  • 1/2 cup corn kernels
  • 1/2 cup shredded cheddar or Monterey Jack cheese
  • 1/2 cup lettuce shredded
  • 1/2 cup diced tomatoes
  • 1/4 cup red onion optional
  • 1/3 cup ranch dressing
  • 1 tbsp chipotle sauce or adobo sauce
  • 4 large flour tortillas

Method
 

  1. Season diced chicken with chili powder, paprika, garlic powder, cumin, salt, and pepper.
  2. Heat olive oil in a skillet and cook chicken 6–8 minutes until fully cooked and golden.
  3. Stir chipotle sauce into ranch dressing and set aside.
  4. Warm tortillas slightly so they fold easily.
  5. Layer rice, chicken, beans, corn, cheese, lettuce, tomatoes, and onion onto each tortilla.
  6. Drizzle chipotle ranch sauce over fillings.
  7. Fold sides in and roll tightly into burritos.
  8. Optional: Toast burritos in a skillet 1–2 minutes per side until golden.

Notes

  • Pound or dice chicken evenly so it cooks quickly and stays juicy.
  • Adjust chipotle sauce for more or less heat.
  • Add avocado or sour cream for extra creaminess.
  • Wrap tightly in foil for easy meal prep and refrigerate up to 3 days.

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