Grilled Chicken Burrito with Smoky Chipotle Ranch (Print Version)
Experience bold flavors with this grilled chicken burrito. Tender chicken, smoky chipotle ranch, and fresh fillings wrapped in a warm tortilla for a satisfying meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Tex-Mex
# Ingredients:
→ Smoky Chipotle Chicken Marinade
01 -
1 1/2 lbs boneless, skinless chicken thighs
02 -
2 tbsp chipotle peppers in adobo sauce, minced
03 -
1/4 cup fresh lime juice
04 -
2 tbsp olive oil
05 -
1 tsp ground cumin
06 -
1 tsp smoked paprika
07 -
1/2 tsp garlic powder
08 -
Salt and pepper to taste
→ Creamy Ranch Slaw
09 -
4 cups pre-shredded coleslaw mix
10 -
1/2 cup plain, full-fat Greek yogurt
11 -
1 tbsp ranch seasoning mix
12 -
1/4 cup chopped fresh cilantro
→ Burrito Builders
13 -
4 large (10-inch) flour tortillas
14 -
1 (15-oz) can black beans, rinsed and drained
15 -
1 cup frozen corn, thawed
16 -
1 cup shredded Monterey Jack cheese
→ Fresh Finishes
17 -
1 large avocado, diced
18 -
1/4 cup thinly sliced red onion
# Instructions:
01 -
In a bowl, combine 1 1/2 lbs boneless, skinless chicken thighs with 2 tbsp minced chipotle peppers in adobo sauce, 1/4 cup fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and salt and pepper. Marinate for at least 15 minutes. This is the first step to your delicious Smoky Chipotle Ranch Grilled Chicken Burrito.
02 -
In a separate medium bowl, combine 4 cups pre-shredded coleslaw mix, 1/2 cup plain, full-fat Greek yogurt, 1 tbsp ranch seasoning mix, and 1/4 cup chopped fresh cilantro. Stir well to combine and set aside. This creamy slaw adds a cool contrast to the Smoky Chipotle Ranch Grilled Chicken Burrito.
03 -
Preheat a grill or grill pan to medium-high heat (about 400°F). Grill the marinated chicken thighs for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes, then dice into bite-sized pieces.
04 -
While chicken rests, warm 4 large (10-inch) flour tortillas according to package directions. Rinse and drain 1 (15-oz) can black beans, thaw 1 cup frozen corn, dice 1 large avocado, and thinly slice 1/4 cup red onion.
05 -
Lay out each warm tortilla. Evenly distribute the diced grilled chicken, 1 (15-oz) can black beans, 1 cup thawed corn, and 1 cup shredded Monterey Jack cheese. Top with the Creamy Ranch Slaw, diced 1 large avocado, and 1/4 cup thinly sliced red onion.
06 -
Fold in the sides of each tortilla, then tightly roll from the bottom up to create your Smoky Chipotle Ranch Grilled Chicken Burrito. Serve immediately and savor the blend of smoky, creamy, and fresh flavors.
# Notes:
01 -
For an even deeper flavor, marinate the chicken thighs for up to 4 hours in the refrigerator.
02 -
Leftover burritos can be wrapped tightly in foil and stored in the fridge for up to 2 days. Reheat gently in a pan or oven.
03 -
Feel free to customize your burrito fillings! Shredded cheddar cheese can replace Monterey Jack, or add some pickled jalapeños for extra kick.
04 -
Serve these burritos with a side of tortilla chips and your favorite salsa, or a squeeze of extra lime juice for brightness.
# Tools You'll Need:
01 -
Grill
02 -
Large mixing bowls
03 -
Whisk
04 -
Cutting board
05 -
Sharp knife
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 952 kcal
Total Fat: 48 g
Total Carbohydrate: 74 g
Protein: 57 g