Grilled Chipotle Ranch Chicken Burritos You’ll Want Again and Again

When I tell you this is one of my most-requested recipes at home, I’m not kidding. These grilled chipotle ranch chicken burritos are everything—smoky, creamy, cheesy, and super satisfying. My husband always goes back for seconds, and my sister once asked me to make a double batch just so she could take leftovers home. No joke.

This is the kind of dinner you throw together when you’re craving something bold but don’t want to spend hours in the kitchen. It’s simple, it’s flavorful, and it tastes way better than takeout.

Let’s get into it.

What You Need

(Feeds 4 hungry people)

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons chipotle chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Sauce:

• ½ cup sour cream
• 2 tablespoons ranch dressing
• Juice of half a lime (optional)

For the Burritos:

• 4 large flour tortillas (burrito-size)
• 1 cup shredded cheddar cheese
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• ½ cup red onion, chopped
• ½ cup chopped cilantro
• Lime wedges for serving

How to Make It

Step 1: Season the Chicken

Mix olive oil, chipotle powder, garlic powder, cumin, salt, and pepper in a bowl. Toss in the chicken and coat it well. If you have time, let it sit for 30 minutes. If not, 10 minutes is fine.
Tip: You can also prep this in the morning and let it marinate in the fridge.

Step 2: Grill or Cook the Chicken

Heat a grill or a pan on medium-high. Once it’s hot, cook the chicken for 6–7 minutes per side. You want it fully cooked and slightly charred.
Tip: Use a thermometer if you have one. It should read 165°F (that’s when it’s done).

Step 3: Mix the Ranch Sauce

Stir together sour cream, ranch dressing, and lime juice in a small bowl. That’s it. It’s creamy, tangy, and cools down the chipotle spice just right.

Step 4: Warm the Tortillas

Warm each tortilla on the pan or grill for 15–20 seconds. It softens them and makes them easier to roll.

Step 5: Slice the Chicken

Once the chicken has rested for 5 minutes, slice it into strips. Resting helps keep it juicy, so don’t skip it.

Step 6: Build Your Burrito

Lay out your tortilla. Start with a spoonful of ranch sauce in the middle. Add the sliced chicken. Then pile on cheese, lettuce, tomatoes, onion, and cilantro.

Step 7: Roll It Up

Fold in the sides, then roll from the bottom into a tight burrito. Place it seam-side down back on the grill or pan and toast each side for about a minute. This makes the outside crispy and holds everything together.
Tip: Press it down with a spatula to seal it better.

And You’re Done!

Slice it in half if you like. Squeeze some lime over the top. Grab a napkin because things might get a little messy—and that’s how you know it’s good.

These burritos are warm, smoky, creamy, crunchy, and fresh all in one bite. We usually just eat them as-is, but they’d go great with tortilla chips or a quick salad on the side too.

Nutrition Breakdown (per burrito)

• Calories: ~550
• Protein: 42g
• Carbs: 42g
• Fat: 25g
• Fiber: 3g
• Sodium: 850mg

Common Questions

Can I use chicken thighs instead of breasts?
Yes! Thighs work great. They’re juicier and cook just as well.

Is it very spicy?
It has a smoky kick, but not crazy heat. You can always use less chipotle or add hot sauce if you like more fire.

Can I prep this ahead?
Totally. Marinate and cook the chicken earlier in the day. You can also make the sauce and chop the veggies ahead of time.

Can I freeze them?
Yes, but leave out the lettuce and tomato if you plan to freeze. Wrap in foil, then reheat in a pan or oven until warm and crispy.

What’s a good side dish for this?
Tortilla chips and guac. Or a corn salad. Or honestly, just grab a cold drink and call it a day.

Real Talk

This isn’t one of those recipes you make once and forget. This is the one you save. The one you make when people come over. The one that ends up in your regular dinner rotation without you even realizing it. It’s easy, it’s full of flavor, and it always hits the spot.

If you try it, tag me @easyyummyrecipe. I love seeing your versions and answering questions if you have any.

Talk soon,
–Jessica