Description
Tender grilled chicken breasts are marinated in smoky chipotle spices, then paired with vibrant peppers, onions, and a cooling chipotle-ranch sauce. Wrapped up in warm tortillas and lightly charred for crunch, these burritos deliver bold Southwestern flavor in every bite—perfect for weeknight dinners or backyard gatherings.
Ingredients
For the Grilled Chicken
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1½ lbs boneless, skinless chicken breasts
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2 tbsp olive oil
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1–2 chipotle peppers in adobo, minced
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1 tbsp adobo sauce (from the chipotle can)
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1 tsp smoked paprika
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1 tsp ground cumin
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp kosher salt
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¼ tsp black pepper
For the Chipotle Ranch Sauce
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½ cup mayonnaise
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¼ cup sour cream (or Greek yogurt)
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1–2 tsp adobo sauce (from the chipotle can)
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½ tsp garlic powder
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½ tsp onion powder
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1 tbsp fresh lime juice
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Salt & pepper, to taste
For the Veggie Sauté
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1 tbsp olive oil
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1 red bell pepper, thinly sliced
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1 green bell pepper, thinly sliced
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½ medium yellow onion, thinly sliced
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Pinch of salt
For Assembly
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4 large flour tortillas (10–12″)
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1 cup shredded Monterey Jack or pepper jack cheese
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1 cup shredded iceberg or romaine lettuce
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½ cup chopped fresh cilantro (optional)
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Lime wedges, for serving
Instructions
1️⃣ Marinate the chicken:
In a bowl, whisk together olive oil, minced chipotles, adobo sauce, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Add chicken breasts, coating thoroughly. Cover and refrigerate at least 20 minutes (up to 2 hours).
2️⃣ Prepare the chipotle ranch:
In a small bowl, stir together mayonnaise, sour cream, adobo sauce, garlic powder, onion powder, and lime juice. Season with salt and pepper to taste. Chill until ready to use.
3️⃣ Grill the chicken:
Preheat your grill or grill pan to medium-high heat. Grill chicken 5–6 minutes per side, until internal temperature reaches 165 °F (74 °C) and grill marks form. Transfer to a plate, let rest 5 minutes, then slice into strips.
4️⃣ Sauté the veggies:
While the chicken rests, heat 1 tbsp olive oil in a skillet over medium heat. Add bell peppers and onion with a pinch of salt. Cook, stirring occasionally, until just tender and slightly charred, about 5–6 minutes. Remove from heat.
5️⃣ Warm the tortillas:
Wrap tortillas in a damp paper towel and microwave 20 seconds, or heat on the grill 10 seconds per side, until soft and pliable.
6️⃣ Assemble the burritos:
Lay one tortilla flat. Spread ~2 tbsp chipotle ranch down the center. Top with a handful of cheese, sliced chicken, sautéed peppers & onions, lettuce, and cilantro (if using).
7️⃣ Fold and roll:
Fold in the sides of the tortilla, then roll up tightly from the bottom. Repeat with remaining tortillas and fillings.
8️⃣ Optional grill-finish:
Place each burrito seam-side down on the grill or in the grill pan over medium heat. Press gently and cook 1–2 minutes per side, until the tortilla is lightly crisp and grill-marked.
9️⃣ Serve:
Slice burritos in half on the diagonal. Serve with extra chipotle ranch and lime wedges for squeezing.
Notes
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Make-Ahead: Whisk up the chipotle ranch and marinate the chicken up to 24 hours ahead. Store separately and assemble just before eating.
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Spice Level: Use 1 chipotle pepper for mild heat or 2 for a spicier kick; add a pinch of cayenne if you like it extra fiery.
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Tortilla Swap: For gluten-free, use a large corn or gluten-free wrap; you may need to layer two per burrito.
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Veggie Variations: Stir in sliced zucchini, corn kernels, or black beans with the peppers for extra color and nutrition.
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Storage & Reheating: Wrap leftover burritos individually in foil and refrigerate up to 3 days. Reheat in a 350 °F oven (still foil-wrapped) for 10–12 minutes, or unwrap and crisp in a skillet over medium heat.
- Prep Time: 20 MIN
- Cook Time: 20 MIN