Copycat Chipotle Ranch Grilled Chicken Burrito
This Copycat Chipotle Ranch Grilled Chicken Burrito recreates the bold, smoky flavors of Chipotle’s famous grilled chicken wrapped in a warm tortilla with fresh toppings and creamy chipotle ranch dressing. It’s a satisfying, flavorful meal perfect for burrito lovers craving that signature taste at home.
- Prep Time: 10 minutes (plus marination)
- Cook Time: 10 minutes (plus marination)
- Total Time: About 1 hour (including marination)
- Yield: Serves 4
- Category: Main Course, Lunch, Dinner
- Method: Marinating, Grilling, Assembling
- Cuisine: Mexican-Inspired, American
- Diet: Gluten Free
Ingredients
For the Chicken Marinade:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon chipotle chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
Salt and pepper, to taste
For the Burritos:
4 large flour tortillas
1 cup cooked white or brown rice
1 cup black beans, drained and rinsed
1 cup shredded cheddar or Monterey Jack cheese
1 cup shredded lettuce
½ cup diced tomatoes
½ cup corn kernels (optional)
¼ cup chopped cilantro (optional)
½ cup chipotle ranch dressing
Instructions
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Marinate chicken in olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper for at least 30 minutes or up to 4 hours.
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Grill chicken over medium-high heat 5-7 minutes per side until cooked through (165°F internal temp). Rest and slice thinly.
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Warm tortillas. Layer rice, black beans, cheese, lettuce, tomatoes, corn, cilantro, and sliced chicken on each. Drizzle with chipotle ranch dressing.
-
Fold sides and roll tortillas tightly to enclose filling.
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Serve immediately or wrap in foil for later.
Notes
Substitute grilled steak or tofu for chicken.
Add sliced avocado or guacamole for creaminess.
Use cauliflower rice for low-carb option.
Add pickled jalapeños or hot sauce for heat.
Swap chipotle ranch for ranch or salsa verde for variation.
Store burritos wrapped in foil in fridge up to 2 days; reheat in oven.
Reheat chicken and rice separately for best texture.
