After marinating, I preheat my grill (or grill pan) over medium-high heat. Once it’s nice and hot, I place the chicken breasts on the grill, cooking them for about 6-7 minutes per side until they’re no longer pink in the center and the juices run clear. The smell of the chicken sizzling on the grill is pure bliss! After grilling, I transfer the chicken to a cutting board and let it rest for a few minutes before slicing it into strips.
Next up, it’s time to build our burritos! I warm the flour tortillas on a clean skillet for about 30 seconds on each side to make them more pliable. This little step makes all the difference when wrapping. On each tortilla, I spread a generous amount of chipotle ranch dressing, add a layer of sliced grilled chicken, and then top it with shredded lettuce, diced tomatoes, shredded cheese, and jalapeños if desired.
Finally, I roll up each burrito snugly and wrap it in aluminum foil for serving. You want to ensure they’re tightly wrapped so nothing spills out, and honestly, they make for a beautiful presentation, too. I love serving these burritos with extra chipotle ranch on the side for dipping!
Pro Tips for Best Results
I tested this recipe three ways to find out the best method for grilling the chicken. First, I tried using different marinades, but found that the basic seasoning really shines through. Then, I experimented with cooking times and temperatures, and I can confidently say that medium-high heat is perfect for achieving that char without drying the chicken out. Finally, I played around with the toppings and definitely recommend using fresh ingredients for an extra crunch!
When it comes to the chipotle ranch dressing, homemade will always prevail. I once used a store-bought version that was too thin to hold up in the burrito, which ended up making everything soggy. So, if you have the time, whipping up a quick homemade version is truly worth it.
Don’t skip letting the chicken rest after grilling! It’s so tempting to dive right into slicing, but letting it sit for a few minutes allows the juices to redistribute, keeping your chicken moist and flavorful. I learned this lesson the hard way with a few dry pieces of chicken!
Common Mistakes to Avoid
One common mistake I made when I first started making burritos was overstuffing them. It’s easy to get carried away with all those delicious ingredients, but trust me, a little bit goes a long way! If you pack them too tightly, you’ll end up with a messy burrito that’s difficult to eat. Stick to the recommended amounts for the best experience. (See the next page below to continue…)
Another mistake would be skipping the marination process. I once thought I could get away with just seasoning the chicken and grilling it immediately. While it turned out alright, it was nowhere near as flavorful as when I let it marinate. So, do your future self a favor and plan ahead a bit!
Lastly, be careful with the heat. I mistakenly turned up the grill too high once, thinking I’d get that perfect sear. Instead, I ended up with burnt outsides and raw insides. Use a meat thermometer to check for an internal temperature of 165°F to ensure doneness.