Description
Make flavorful Chipotle Ranch Chicken Burritos for an easy winter dinner. Creamy, smoky, and satisfying, these burritos are a weeknight favorite.
Ingredients
Scale
- Main Ingredients:
- 2 cups cooked chicken, shredded
- 4 large flour tortillas
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup cooked rice (brown or white)
- Chipotle Ranch Sauce:
- 1/2 cup ranch dressing
- 1–2 chipotle peppers in adobo sauce, minced, plus 1 tsp adobo sauce
- Burrito Fillings & Toppings:
- 1 cup shredded cheddar cheese
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- For Serving (Optional):
- Sour cream or Greek yogurt
- Extra cilantro
- Lime wedges
Instructions
- Prepare the Chicken & Sauce:: First things first, get that cooked chicken shredded. If you’re using rotisserie, it’s a breeze. Then, in a medium bowl, whisk together your ranch dressing and those minced chipotle peppers with a spoonful of adobo sauce. You want it smooth and creamy, with those smoky flecks. The smell of the chipotle is just incredible here, a real promise of good things to come. I usually taste it at this point, maybe add a tiny bit more adobo if I’m feeling extra spicy that day, you know?
- Warm the Tortillas:: This step is crucial, don’t skip it! Warm your flour tortillas in a dry skillet over medium heat for about 15-20 seconds per side, or microwave them briefly wrapped in a damp paper towel. This makes them pliable and less likely to crack when you roll them. I’ve definitely tried to roll cold tortillas before, and they just ripped, leaving a mess of fillings everywhere. Learn from my mistakes, hon!
- Assemble Your Burritos:: Lay a warm tortilla flat. Spread a generous spoonful of your chipotle ranch sauce down the center. Then, pile on a bit of the shredded chicken, some black beans, and a scoop of rice. Sprinkle with shredded cheese, a few diced red onions, and a little fresh cilantro. It’s like building a flavor tower, honestly! I always overfill mine a little, which makes for a delightfully messy, but so satisfying, burrito.
- Roll ‘Em Up:: Now for the fun part! Fold in the sides of the tortilla over the filling, then starting from the bottom, roll it up tightly. You want a snug burrito, not a loose one where everything falls out. I always struggle a bit here, sometimes it’s a perfect cylinder, other times it’s a lopsided bundle of joy. But hey, it still tastes amazing! Don’t stress if it’s not magazine-perfect, mine never are.
- Sear Your Chipotle Ranch Chicken Burritos:: To get that lovely golden-brown exterior and help the cheese melt, I like to sear my Chipotle Ranch Chicken Burritos. Heat a little oil in a skillet over medium heat, then place the burritos seam-side down first, cooking for 2-3 minutes per side until lightly browned and crispy. This step really takes them up a notch, giving them that satisfying crunch. The smell of the toasted tortilla? Oh, that’s pure heaven, I tell ya!
- Serve and Enjoy Your Chipotle Ranch Chicken Burritos:: Once they’re beautifully seared, take them off the heat. I usually let them rest for a minute or two before slicing them in half diagonally—it just makes them look fancier, doesn’t it? Garnish with extra cilantro, a dollop of sour cream, or even a squeeze of lime. The warmth, the smoky ranch, the tender chicken… it’s just so good, a truly comforting meal. Dive in!