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Chipotle Ranch Grilled Chicken Burrito

Crispy Grilled Chipotle Ranch Chicken Burrito Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts (2 large), sliced in half horizontally
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 chipotle peppers in adobo, plus 1 tbsp adobo sauce
  • 1 clove garlic
  • 2 tbsp fresh lime juice
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 4 large burrito-size flour tortillas (10-12 inches)
  • 1 cup shredded Monterey Jack cheese
  • 1 (15 oz) can black beans, drained and rinsed
  • ½ cup frozen corn, thawed
  • ¼ cup chopped fresh cilantro, plus more for serving

Method
 

  1. Season the chicken breasts with cumin, salt, and pepper. Grill over medium-high heat for 6-7 minutes per side, until the internal temperature reaches 165°F. Rest for 5 minutes, then slice thinly.
  2. Blend the chipotle peppers, adobo sauce, garlic, lime juice, mayonnaise, and sour cream with a pinch of salt until smooth, about 30 seconds.
  3. Lay tortillas flat and spread 2-3 tablespoons of chipotle ranch down the center of each. Top evenly with chicken, black beans, corn, cheese, and cilantro. Fold in the sides and roll tightly, placing seam-side down.
  4. Toast the burritos seam-side down in a skillet or panini press over medium heat for 2-3 minutes per side, until golden and crisp and the cheese is melted.
  5. Slice each burrito in half diagonally and serve immediately with extra chipotle ranch for dipping.

Notes

Letting the chicken rest before slicing is a small step that keeps the meat juicy. If you prefer a milder sauce, start with just one chipotle pepper and taste before adding more.