This recipe for grilled chicken burritos with ranch is a delightful fusion of smoky, juicy chicken tenders, cilantro lime rice, and bell peppers wrapped in a warm tortilla and topped with a drizzle of creamy ranch dressing.
Quick and easy dinner recipes are a must-have for my busy family. In our weekly menu plan, we also love cottage cheese alfredo, or salsa verde chicken in the crockpot! Creating delicious dinners that everyone loves.
Jump to:
Why You'll Love This Recipe
- Easy Chipotle Chicken Marinade
- Chicken Tenders Cook Quickly
- Customize Based On What You Love
Featured Ingredients
- Chicken Tenders - A quick cooking option for chicken.
- Marinade Ingredients: Dried Chipotle Chili Pepper, Garlic Salt, Ground Cumin, Lime Juice, and Avocado Oil.
- Cilantro Lime Rice - A flavorful rice for the burritos, adding a great texture.
- Bell Peppers - Use colorful bell peppers to add flavor and pops of color within the burrito.
- Pepper Jack Cheese - It's a great melty cheese with a touch of spice.
- Ranch Dressing - Adds a creamy dressing to the burritos. Use your favorite brand or make a homemade dairy free ranch dressing.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Using a bag holder - love these handy things- add the avocado oil, dried chipotle chili powder, garlic salt, ground cumin, and squeeze in the lime juice into the bag. Stir until combined.
Add the chicken tenders. Carefully stir the marinade and chicken to coat the chicken tenders. Seal the bag and store the marinated chicken in the refrigerator for no longer than 24 hours.
Step 2: Heat the grill to medium heat. Using tongs, carefully remove the chicken tenders from the marinade and place them on the grill grates. Grill until the internal temperature reaches 165 degrees F.
Once cooked, dice into small pieces on a cutting board.
Step 3: Slice the bell peppers into strips. Using a Blackstone on medium heat, add a tablespoon of avocado oil, spread it out with a flat spatula. Add the bell pepper strips. Saute the peppers until lightly charred. Remove once they are soft.
Step 4: Assemble the burritos. Microwave the tortillas in a tortilla warmer for 30-60 seconds. Remove a single tortilla and place a spoonful of cilantro lime rice in the center along with diced chicken. Next, place a few bell pepper strips, diced tomatoes, and pepper jack cheese.
Step 5: Using both hands, tuck in the sides of the burrito. While keeping the sides tucked, lift up the bottom of the tortilla and fold it over all the filling.
Step 6: Place the burrito seam side down on low heat on either a seasoned Blackstone or a non-stick skillet and toast the tortilla. No oil is needed, just a warm, seasoned cooking surface. Watch carefully to prevent burning the tortilla.
No Grill No Problem
Raining outside? Too cold to fire up the grill? No problem! We have oven instructions.
No Grill Step 1: Use a parchment-covered baking sheet for easy cleanup and spread the marinated chicken tenders evenly. Bake in a preheated oven at 400 degrees F for 30 minutes, or until the internal temperature reaches 165 degrees F.
No Grill Step 2: On another parchment-lined baking sheet, arrange the strips of bell peppers. Drizzle with 2 tablespoons of avocado oil. Using clean hands, toss the peppers to coat them in avocado oil. Bake in a preheated oven at 400 degrees F for 40 minutes, stirring halfway through cooking.
Continue following the burrito assembly instructions after the chicken and peppers are done.
Tips and Tricks
This is my go-to recipe for using up leftover rice. Less food waste means less work and fewer dishes!
Double the marinade and the amount of chicken, and freeze half of the grilled chicken tenders. Works great for those times that life requires a delicious meal with minimal prep work!
Ingredient Swaps
- Chicken Options: Use chicken breasts or chicken thighs.
- Rice Options: Use Cilantro Lime Brown Rice or Mexican Rice with Green Onions
- Cheese Options: For a milder flavor, consider Monterey cheese, cheddar cheese, or queso fresco.
- Dressing Options: Swap out ranch for Mexi-Ranch Dressing. It's a great combination of salsa, sour cream, with both ranch seasoning and taco seasoning.
Special Diet Variations
Gluten Free Chicken Burritos: Use a gluten free tortilla. We love the Mission brand. They also work great for freezer breakfast burritos.
Dairy Free Chicken Burritos: Omit the cheese, and use a dairy free butter replacement in the cilantro lime rice recipe. Use a dairy free ranch dressing.
Low FODMAP Chicken Burritos: Based on the ingredient guidance from Monash University Food App, use a garlic-free garlic salt from Smoke and Sanity. Use a gluten free tortilla if fructans are not tolerated well. Green bell peppers have been tested to have higher tolerated amounts. Omit the cheese if lactose is an issue.
Additional Burrito Fillings
- Black Beans - Add a couple of spoonfuls of black beans to increase fiber and flavor.
- Refried Beans - If you love refried beans more than black beans, add a tablespoon to the bottom of the tortilla.
- Crunchy Tortilla Strips - Want a grilled chicken burrito Taco Bell copycat experience? Add a few tortilla strips. Not only will they add a crunchy texture, but they are also so colorful.
- Guacamole - Creamy avocados in either a homemade guacamole or avocado pico de gallo. Depending on what type of avocado option you are in the mood for. Both are tasty options!
- Taco Sauce - Add a few dollops of spicy green taco sauce to level up the heat in the burrito.
Storing and Freezing
Storing: Refrigerate leftover assembled burritos wrapped in foil or airtight containers for up to 4 days. This keeps them fresh while allowing easy access for quick meals. Or store components in separate containers.
Freezing: Cool grilled chicken and other fillings thoroughly before wrapping tightly in foil or plastic wrap to freeze. Store burritos in airtight containers or freezer bags for up to 4 months. To enjoy later, thaw overnight in the fridge before reheating.
Reheating:
Oven Method: Preheat the oven to 350 degrees F. Wrap the burrito in foil and bake for about 15-20 minutes until heated through. Remove foil in the last few minutes if you want a slightly crispier tortilla.
Microwave Method: Place the burrito on a microwave-safe plate and cover it with a damp paper towel to retain moisture. Heat on high for 1-2 minutes, checking for even heating. Let it rest briefly before eating to allow the heat to distribute evenly.
Skillet Method: Heat a dry skillet over medium heat. Place the burrito seam-side down and cook for a few minutes until the tortilla crisps up. Flip carefully and heat the other side to warm the inside thoroughly.
FAQs
Overcooking is the most common reason for dry chicken. Check for doneness with a meat thermometer (165 degrees F) and avoid grilling at excessively high heat that chars the outside before the inside is cooked.
To keep the burrito intact, warm the tortilla just until flexible and avoid overfilling. Rolling tightly but gently ensures the contents stay securely wrapped.
Add ranch sparingly and consider serving additional ranch on the side rather than slathering it inside.
Boost the flavor by marinating longer, up to 24 hours. Any longer and the texture will start to turn mushy.
What To Serve With Grilled Chicken Burritos
Because there is rice inside the burrito, rice as a side dish seems redundant. Instead, serve Mexican street corn dip or a slice of homemade cornbread. Add a crunchy fresh option with a side of coleslaw. Or make a batch of homemade salsa with crunchy tortilla chips.
Ways to Use Leftovers
Burrito Bowl: Leftover burrito fillings and serve over a bed of rice or salad greens with fresh toppings and extra ranch for a quick bowl meal.
Tacos: Chop leftover grilled chicken and veggies, then serve in warmed small tortillas with a drizzle of ranch or homemade salsa for fresh tacos.
Quesadilla: Stuff the leftover chicken and cheese inside a tortilla, grill or pan-fry until golden and melted, then slice into wedges for a tasty snack or lunch.
Scrambled Eggs with Burrito Filling: Mix leftover chicken and vegetables into scrambled eggs for a flavorful breakfast or brunch option.
Nachos: Scatter burrito leftovers on tortilla chips, top with cheese, and broil until bubbly. Add jalapenos and a dollop of ranch dressing or lime crema to finish.
Additional Chicken Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Grilled Chicken Burritos
Equipment
Ingredients
- 1 pound chicken tenders (Note 1)
Marinade Ingredients:
- 2 tablespoons avocado oil + plus more for cooking bell peppers
- 1 teaspoon dried ground chipotle chili pepper
- ½ teaspoon ground cumin
- ½ teaspoon garlic salt (Note 2)
- 1 lime juiced
Burrito Fillings:
- 2 cups cilantro lime rice (Note 3)
- 4 bell peppers various colors, cut into strips
- 2 tomatoes
- 2 cups pepper jack cheese shredded (Note 4)
- 1 cup ranch dressing
- 8 burrito size flour tortillas (Note 5)
Instructions
- Using a bag holder, or a kitchen helper, add the marinade ingredients: avocado oil, ground chipotle chili pepper, ground cumin, garlic salt, and lime juice. Stir. Then add the chicken tenders. Gently stir to coat the tenders with the marinade. Seal the bag and store in the refrigerator for no longer than 24 hours.
- Preheat the grill to medium heat or 400 degrees F. Using tongs, gently remove the chicken tenders from the marinade and place on the grill. Discard the leftover marinade. Grill the chicken, turning once, until an internal temperature of 165 degrees F is reached. Remove and dice into small pieces.
- While the chicken cooks, saute the bell pepper strips on a Blackstone flat top grill or on the stovetop in a cast iron pan. Add a drizzle of avocado oil to the surface and cook the bell peppers until soft.
- Using a tortilla warmer, heat the tortillas for 30-60 seconds in the microwave. Remove a single tortilla once warmed, and in the center of the tortilla, add a couple of spoonfuls of cilantro lime rice, a spoonful of diced chicken, a few strips of bell peppers, a handful of pepper jack cheese, and diced tomatoes.
- Roll the tortilla. Press in the sides and pull up the bottom, tucking it under the fillings, and pull over the top. If the tortilla is overstuffed, this will not be easy. Remove some of the filling if that is the case.
- In a dry skillet or on the Blackstone, toast the tortilla over medium heat until golden brown. This is an optional step, but it adds a great crunch to the tortilla and seals it up.
- Cut the burrito in half and drizzle or dip it into 1-2 tablespoons of ranch dressing.
Venessa Mandelkow says
The combination of the chipotle chicken with the ranch dressing is wonderful! This is our new favorite Taco Tuesday dinner!