Mediterranean Chipotle Ranch Chicken Burrito with Roasted Vegetables
This satisfying burrito wraps tender spiced chicken, roasted Mediterranean vegetables, fluffy rice (or quinoa), and a zesty chipotle ranch sauce in a soft tortilla. It’s the perfect mix of smoky, creamy, herby, and fresh — all in one bite. Think of it as a fusion of Mediterranean and Southwest flavors with a healthy, modern twist.
⏱ Time:
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts (or thighs)
1 tbsp olive oil
1 tsp paprika
1 tsp cumin
½ tsp chipotle powder (or chili powder)
1 garlic clove, mincedhttps://techiecycle.com/mediterranean-chipotle-ranch-chicken-burrito-with-roasted-vegetables/
Salt & pepper, to taste
Juice of ½ lemon
For the Roasted Vegetables:
1 zucchini, chopped
1 red bell pepper, sliced
1 red onion, sliced
1 small eggplant or 1 cup mushrooms, chopped
2 tbsp olive oil
1 tsp dried oregano
Salt & pepper
For the Chipotle Ranch (Mediterranean Style):
½ cup Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 small garlic clove, grated
½ tsp chipotle paste or powder (adjust to taste)
½ tsp dried dill or parsley
Salt & pepper to taste
Optional: 1 tsp tahini for creaminess
Other Burrito Fillings:
4 large flour tortillas (or whole wheat)
1 cup cooked rice or quinoa
½ cup shredded lettuce or baby spinach
½ cup crumbled feta or shredded mozzarella (optional)
Optional: sliced avocado, olives, fresh tomato chunks
Instructions:
Step 1: Marinate & Cook the Chicken
1. In a bowl, toss chicken with olive oil, paprika, cumin, chipotle powder, garlic, lemon juice, salt, and pepper.
2. Let marinate for 15–20 minutes (or up to 2 hours in the fridge).
3. Grill or pan-cook chicken over medium-high heat for 5–6 minutes per side, or until fully cooked and golden.
4. Let rest 5 minutes, then slice thinly.
Step 2: Roast the Vegetables
1. Preheat oven to 425°F (220°C).
2. Toss chopped veggies with olive oil, oregano, salt, and pepper.
3. Spread on a sheet pan and roast for 20–25 minutes, flipping halfway, until tender and slightly charred.
Step 3: Make the Chipotle Ranch
1. Whisk together Greek yogurt, olive oil, lemon juice, garlic, chipotle powder, dill, salt, and pepper.
2. Taste and adjust spice and salt. Add a little water to thin if desired.
Step 4: Assemble the Burritos
1. Warm the tortillas on a dry skillet or in the microwave.
2. Layer each with:
- A spoonful of rice or quinoa
- Roasted vegetables
- Sliced chicken
- Lettuce or green
- Cheese and optional toppings
- Drizzle of chipotle ranch
3. Roll tightly into a burrito. Toast seam-side down in a pan if desired for crispiness.
Notes & Tips:
Low carb? Use a low-carb tortilla or serve burrito-style in a bowl.
No chipotle powder? Use smoked paprika + a pinch of cayenne.
Add hummus or tzatziki for an even more Mediterranean twist.
Great for meal prep — assemble burrito components and store separately.
❓ Frequently asked questions FAQ:
Q: Can I make this vegetarian?
A: Yes! Use roasted chickpeas or grilled halloumi instead of chicken.
Q: Can I make the sauce ahead?
A: Definitely! It keeps for 3–4 days in the fridge and also works as a salad dressing.
Q: What can I use instead of tortillas?
A: Stuff the filling into pita pockets, serve over rice in a bowl, or use large collard green leaves for a wrap.
Q: Can I make it dairy-free?
A: Yes — use a dairy-free yogurt alternative and skip the cheese or use a plant-based version.
Nutritional Value
Calories: 520
Protein: 33g
Carbs: 45g
Fat: 24g
Fiber: 6g
Sugar: 5g
Sodium: 680mg