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Chipotle Ranch Grilled Chicken Burrito

Chipotle Ranch Grilled Chicken Burrito

A flavour-packed burrito featuring spicy grilled chicken, zesty coriander-lime rice, and a creamy homemade chipotle ranch sauce, all wrapped in a warm flour tortilla.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 burritos
Course: Main Course
Cuisine: Tex-Mex
Calories: 980
Ingredients Method Notes

Ingredients
  

For the Chipotle Ranch Sauce
  • 120 ml mayonnaise
  • 120 ml soured cream
  • 60 ml buttermilk or regular milk
  • 1-2 tbsp chipotle paste from a jar
  • 1 tbsp fresh chopped dill
  • 1 tbsp fresh chopped chives
  • 1 clove garlic minced
  • 1/2 tsp onion powder
  • Juice of half a lime
  • Salt and freshly ground black pepper to taste
For the Grilled Chicken
  • 500 g boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For Assembly
  • 4 large flour tortillas
  • 200 g long-grain white rice cooked
  • Juice of 1 lime
  • A large handful of fresh coriander chopped
  • 150 g mature cheddar cheese grated

Method
 

  1. Make the Chipotle Ranch: In a medium bowl, whisk together the mayonnaise, soured cream, buttermilk, chipotle paste, dill, chives, minced garlic, and onion powder. Squeeze in the lime juice, then season with salt and pepper to your liking. Start with 1 tbsp of chipotle paste and add more if you prefer a spicier sauce. Set aside in the fridge to let the flavours meld.
  2. Prepare the Chicken: Pat the chicken thighs dry with a paper towel. In a bowl, toss the chicken with the olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Make sure each thigh is evenly coated. Let it marinate for at least 15 minutes at room temperature.
  3. Cook the Coriander-Lime Rice: While the chicken marinates, prepare your rice. Once cooked, fluff it with a fork and stir through the lime juice and chopped fresh coriander. Season lightly with a pinch of salt.
  4. Grill the Chicken: Heat a grill pan or outdoor barbecue over a medium-high heat. Once hot, add the chicken thighs. Cook for 5-7 minutes per side, until cooked through and you have distinct char marks. The internal temperature should reach 74°C. For accurate results, check with a meat thermometer, as recommended by the Food Standards Agency.
  5. Rest and Slice: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This is a crucial step to ensure the juices redistribute and the chicken stays tender. Once rested, slice it into bite-sized strips. What works best for me is slicing against the grain for maximum tenderness.
  6. Warm the Tortillas: Warm the tortillas one by one in a dry frying pan for about 20-30 seconds per side, or wrap them in foil and place them in a warm oven (150°C) for a few minutes. This makes them soft and pliable.
  7. Assemble the Burritos: Lay a warm tortilla flat. Layer your ingredients in the centre, starting with a portion of the coriander-lime rice. Top with the sliced grilled chicken, a generous sprinkle of grated cheddar, shredded lettuce, diced tomatoes, and red onion. Drizzle liberally with your homemade Chipotle Ranch sauce.
  8. Roll it Up: To roll, fold the sides of the tortilla inwards over the filling. Then, bring the bottom edge up and over the filling, tucking it in tightly. Continue to roll until you have a neat, sealed burrito. If you like, you can place the burrito seam-side down in a hot, dry pan for a minute to seal it shut and give it a golden, crisp exterior.

Notes

For a crisp exterior, sear the rolled burrito seam-side down in a hot, dry pan for a minute until golden brown to seal it shut.