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Easy Chipotle Ranch Chicken Burrito

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Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Skill Level: Easy | Intensity: Low effort, high reward
Servings: 4 hearty burritos
Author: [Your Name/Website Name]

A creamy, smoky, and tangy flavor explosion wrapped in a warm tortilla—this Easy Chipotle Ranch Chicken Burrito is your new go-to weeknight hero. Perfect for meal prep, busy evenings, or when you’re simply craving something deliciously satisfying without a long kitchen stint. The magic lies in the simple combination of zesty ranch seasoning and smoky chipotle, creating a sauce that coats tender chicken and all your favorite fillings.

Ingredients

For the Chipotle Ranch Chicken:

  • 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into ½-inch pieces

  • 1 packet (1 oz) ranch seasoning mix

  • 1-2 chipotle peppers in adobo sauce, minced (adjust for heat preference)

  • 1 tablespoon adobo sauce (from the chipotle can)

  • 2 tablespoons olive oil or avocado oil

  • ¼ cup water or chicken broth

For the Burrito Assembly:

  • 4 large burrito-size flour tortillas (10-inch)

  • 1 cup cooked white or brown rice, warmed

  • 1 can (15 oz) black beans, rinsed and drained, warmed

  • 1 cup shredded Monterey Jack or cheddar cheese

  • 1 cup shredded romaine lettuce or chopped cabbage (for crunch)

  • 1 large avocado, sliced or mashed

  • ½ cup sour cream or Greek yogurt

  • Optional: Pico de gallo, diced tomatoes, sautéed peppers & onions, cilantro, lime wedges.

Instructions

Step 1: Cook the Chicken

In a medium bowl, toss the cubed chicken with the ranch seasoning mix until evenly coated.
Heat the oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and nicely browned on the outside.
Reduce heat to low. Add the minced chipotle peppers, adobo sauce, and water to the skillet. Stir well, scraping up any browned bits from the pan. Let simmer for 2-3 minutes until the sauce thickens slightly and clings to the chicken. Remove from heat.

Pro Tip: Using chicken thighs adds extra juiciness and flavor, but breasts work perfectly for a leaner option.

Step 2: Warm the Tortillas

To ensure your burritos don’t tear, warm the tortillas. You can do this directly over a low gas flame for a few seconds per side (watch closely!), in a dry skillet over medium heat for 20-30 seconds per side, or wrapped in a damp paper towel and microwaved for 20-30 seconds. This makes them pliable.

Step 3: Assemble the Burritos

Lay a warmed tortilla flat on a work surface. In the lower third of the tortilla (just off-center), layer your ingredients in this order for the best structural integrity:

  1. ¼ cup warm rice: Acts as a base layer to absorb sauces.

  2. ¼ of the chipotle ranch chicken: Spread it in a horizontal line.

  3. A scoop of black beans.

  4. A handful of cheese: It will melt slightly from the warm ingredients.

  5. Shredded lettuce, avocado slices, and a dollop of sour cream.

  6. Any optional additions like pico de gallo.

Critical Folding Technique: Fold the sides of the tortilla inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the tortilla away from you, keeping the sides tucked in. Roll with confidence—a tight burrito is a secure burrito!

Step 4: Serve & Store

Serve immediately! For an extra touch, you can lightly grill the assembled burrito in a panini press or a hot skillet (seam-side down first) for 1-2 minutes per side to get a crispy, golden exterior and melt the cheese completely.

To Store: Wrap any leftover burritos tightly in foil or parchment paper and refrigerate for up to 3 days. Reheat in a skillet over medium heat, in a 350°F (175°C) oven for 15-20 minutes, or microwave (unwrap first) for 1-2 minutes.

Nutrition Information (Per Burrito – Estimated)

Note: Nutrition calculated with 2% Greek yogurt, 1 avocado divided among 4 burritos, and white rice.

  • Calories: ~720 kcal

  • Total Fat: 32g

  • Saturated Fat: 11g

  • Cholesterol: 105mg

  • Sodium: 1480mg (Note: Sodium is high primarily from the ranch packet. For a lower-sodium option, use 2-3 tablespoons of a homemade ranch spice blend.)

  • Total Carbohydrates: 68g

  • Dietary Fiber: 11g

  • Sugars: 5g

  • Protein: 42g

Recipe Notes & Customizations

  • Make it Meal-Prep Friendly: Multiply the chicken recipe and assemble burritos for the week. Wrap individually and freeze for up to 1 month. Reheat from frozen in the oven.

  • Spice Control: Start with 1 chipotle pepper for mild heat, add the second for a significant kick. The ranch provides a cooling balance.

  • Vegetarian/Vegan Option: Substitute chicken with 1 can of drained chickpeas or a block of extra-firm tofu (pressed and cubed). Use a vegan ranch seasoning and skip the cheese/sour cream or use plant-based alternatives.

  • Lower-Carb: Serve as a burrito bowl over lettuce, or use a low-carb tortilla or large lettuce leaves for wrapping.

  • Shortcut: Use a rotisserie chicken! Shred 3 cups of cooked chicken and warm it in the skillet with the chipotle, adobo, and ½ cup of ranch dressing (instead of dry seasoning and water) until bubbly.

Enjoy the simple joy of a homemade burrito that’s packed with more flavor than any takeout! Don’t forget to tag us on social media if you make it. #EasyChipotleRanchBurrito

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