Need an easy, quick, delicious dinner option that satisfies all your cravings? Add a Grilled Chicken Burrito with ranch to your meal plan. This recipe uses a simple four-ingredient chicken tender marinade that includes smoky chipotle chili pepper spice, garlic infused olive oil, cumin, and lemon juice—grilled to perfection. This grilled chicken recipe is also low FODMAP and gluten free.
The smoky chipotle marinated chicken is wrapped in a tortilla with cilantro lime rice, grilled bell peppers, diced tomatoes, and pepperjack cheese. Pour ranch dressing over it all, or dip the burrito into it—creamy ranch dressing paired with the smoky grilled chicken is delicious.
Chicken Tenders - Using chicken tenders lessens the time the chicken needs to cook on the grill, making this a quick dinner option!
Chicken Marinade Ingredients
Chipotle Chili Pepper Spice - This is a safe low FODMAP alternative to the chipotle peppers in the small can. Unfortunately, they contain both garlic and onion. Lucky us, chipotle chili pepper spice has been tested at Monash University to be safe at one teaspoon per meal. This spice adds a perfect natural smoke flavor.
Cumin - I love this spice for all Mexican flavors.
Garlic Infused Olive Oil - Use garlic oil without any garlic pieces. All of the garlic flavor, none of the garlic.
Lemon Juice - Fresh juice is the best!
Bell Peppers - Cut into strips and cook them on the Blackstone of a nonstick skillet.
Fresh Tomatoes - Seeded and diced.
Pepperjack Cheese - Adds a bit of spice and is a great melty cheese.
Ranch Dressing - Use this easy recipe for a dairy free, low FODMAP ranch dressing option. Otherwise, a bottle of your favorite ranch dressing will work.
Cilantro Lime Rice - White rice made with chicken stock, lime juice, and fresh cilantro.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.Jump to Recipe
In a small bowl, add the chipotle chili pepper, cumin, garlic infused olive oil, and lemon juice. Stir until combined.
Place the chicken tenders in either a ziploc type bag or an airtight container. Pour the marinade over in the ingredients. Marinade the chicken in the refrigerator for as little as 30 minutes up to 24 hours.
Preheat the grill to medium high heat or 400 degrees F.
Place the chicken on the grill grates and cook for 5-8 minutes. Turn the chicken once the chicken no longer sticks to the grates. Flip the chicken and cook it for another 2-5 minutes. Using a digital thermometer, cook the chicken until an internal temperature of 165 degrees F. Once the temp is reached, remove the chicken from the grill and place it on a cutting board. Cover with tinfoil and let it rest for a few minutes.
Cut the bell peppers into strips, removing any white membrane. Cook the peppers in a small amount of avocado oil over medium heat. I love to do this on the Blackstone, but a frying pan on the stovetop will also work. Cook the peppers until they caramelize and soften. Remove and set aside.
Remove the tinfoil from the grilled chicken tenders and dice the tender chicken into small bite-sized pieces with a sharp knife.
Using either a warm flour tortilla, gluten free tortillas, or a grain free tortilla, add a few spoonfuls of cilantro lime rice, grilled bell peppers, diced seeded tomatoes, diced grilled chicken, and pepperjack cheese, if using.
Gently warm the tortilla in a tortilla warmer in the microwave.
With two hands, tuck in the sides of the burrito.
Keeping the sides tucked in, bring up the bottom of the tortilla and tuck it over all of the burrito filling.
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.
Gently flip the tortilla, being careful of the seam. It should be a golden brown color.
Slice the burrito in half and drizzle ranch dressing or dip in ranch dressing. Enjoy immediately.
Pro Burrito Rolling Tips
The key is not to overfill the tortilla. It is easier to make another burrito than to try and fold and roll an overfilled one. However, if you are very determined to roll an overstuffed burrito, use two tortillas to cover any rips or holes.
Another helpful tip is to warm the tortillas before rolling them. This can be done in the microwave with a tortilla warmer or over an open flame on a gas stovetop to get a charred tortilla. This is a great method for corn tortillas.
Type of Chicken - Use boneless, skinless white meat chicken breasts or chicken thighs. Adjust cooking times as needed.
Cheese Options - Use your favorite cheese or Cojita Cheese, Queso Fresco, Colby jack cheese, or skip for a dairy free option.
Ranch Options - Use Mexican Ranch instead! Another great option is to add some chopped fresh cilantro to the ranch. Creating a cilantro ranch dressing!
Spicy Grilled Chicken Burritos - Add some cayenne pepper to the marinade. Start with ¼ teaspoon if you want a little spice, and go from there.
Grilled Vegetarian Burrito - Marinate firm tofu and lightly grill it. Dice and use it as a replacement for the chicken.
No Grill Option - Cook the chicken using your oven’s broiler. Watch closely as the chicken can quickly burn and dry out. Turn halfway through cooking.
Grilled Chicken Rice Bowl - Skip the tortillas and make a rice bowl. Start with the cilantro lime rice and pile on your favorite toppings.
Additional Filling Options
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.
Store any chicken leftovers in an airtight container for up to four days. Reheat in the microwave until heated through. Leftover grilled chicken will also freeze well. Put it in an airtight container and freeze for up to four months. Use leftover grilled chicken for chicken nachos, chicken quesadillas, or another round of chicken burritos.
Grilled chicken burritos need a layer of cilantro lime rice as a filling. It also works as a side dish. Other great options include salsa, corn salsa, pico de gallo, as additional filling options or as side dishes.
Other great Taco Tuesday inspiration ideas for your menu planning include carnitas slow cooked all day in a crockpot. Two delicious options are Quesadilla burgers smashed to perfection on the Blackstone, or chicken flautas baked to a fabulous crisp in the oven.
Grilled Chicken Burrito with Ranch Dressing
- 1 lb Chicken Tenders
- 1 teaspoon Chipotle Chili Pepper Spice
- ½ teaspoon Cumin
- 1 Tablespoon Infused Garlic Olive Oil
- 2 teaspoons Lemon Juice
- Cilantro Lime Rice
- Grilled Bell Peppers
- Diced Tomatoes
- Shredded Pepperjack Cheese
- In a small bowl, add the chipotle chili pepper spice, cumin, garlic infused olive oil and lemon juice. Stir until combined.
- Place the chicken tenders in either a ziploc type bag or an airtight container. Pour the marinade over the ingredients. Marinade the chicken in the refrigerator for as little as 30 minutes up to 24 hours.
- When ready to grill the chicken, preheat the grill to medium high heat or 400 degrees F.
- Place the chicken on the grill grates. Turn the chicken once the chicken no longer sticks to the grates. This will take about 5-8 minutes. Flip the chicken and cook it for another 2-5 minutes. Using a digital thermometer, do not remove the chicken until an internal temperature of 165 degrees F is reached. Once the temp is there, remove the chicken from the grill and place it on a cutting board. Cover with foil and let it rest for a few minutes.
- While the chicken cooks, cut the bell peppers into strips, removing any white membrane, and cook in a small amount of avocado oil over medium heat in either a skillet or on the Blackstone. Cook the peppers until they caramelize and soften. Remove and set aside.
- Chop up a tomato into a fine dice, removing seeds and insides.
- Remove the tinfoil from the grilled chicken tenders and with a sharp knife, dice the chicken into small bite size pieces.
- Using either flour tortillas, gluten free tortillas, or a grain free tortilla, add a few spoonfuls of cilantro lime rice, grilled bell peppers, diced tomatoes, diced grilled chicken, and pepperjack cheese.
- Wrap the tortilla. Bring up the side of the tortilla closest to you and wrap it around the filling. Next, tuck in the sides and bring up the other side. Keep it seam side down.
- On low heat on either the Blackstone or a skillet, place the burrito seam side down and toast the tortilla. No oil is needed, just a warm cooking surface.
- Slice the burrito in half and drizzle ranch dressing or dip it in ranch dressing. Enjoy immediately.