Chipotle Ranch Grilled Chicken Burrito

There is something about the smoky heat of chipotle ranch and juicy grilled chicken wrapped in a warm tortilla that makes this burrito legendary at my dinner table. Inspired by the famous fast food version but made fresher at home this Chipotle Ranch Grilled Chicken Burrito brings all the flavors you crave in a way that is quick flexible and honestly way more delicious

I first made this as a weeknight dinner when we needed something fun but filling Now everyone asks for it when we have game night at our house

Ingredients

• Large flour tortillas: Fresh tortillas that are soft and pliable work best so check for ones with a recent bake date in the bakery section

• Iceberg lettuce: Adds a crisp cool crunch Shred your own for the freshest texture

• Diced tomatoes: Choose ripe but firm tomatoes Look for beefsteak or Roma varieties for less juice and fewer seeds

• Grilled chicken breast strips: Either homemade or ready from the deli counter Just make sure the chicken is well seasoned and cooked through for maximum flavor

• Shredded cheddar cheese: Try Mexican blend or Colby jack for melty goodness Buy in blocks and grate yourself for best melting power

• Crunchy tortilla strips: Any tortilla chips work in a pinch Go for corn chips for extra crunch and a nutty note

• Ranch dressing: Use your favorite brand or make your own for a punchy creamy effect

• Taco Bell Creamy Chipotle Sauce: Adds smoky spicy kick Some stores carry it bottled or you can whip one up from chipotle peppers and mayo

Step-by-Step Instructions

Prep the Ingredients:

Chop the lettuce into thin shreds for a fluffy base Dice up the tomatoes and grate the cheese to help it melt evenly Slice the grilled chicken into bite size strips Spread out everything in separate bowls for easy assembly

Fill the Burrito:

Lay a flour tortilla flat Spread about half a cup of cheese down the center Top with half a cup of chicken strips Drizzle with a tablespoon of chipotle sauce and a tablespoon of ranch Add half a cup of lettuce and two tablespoons of tomatoes Sprinkle with tortilla strips for that essential crunch

Wrap It Up:

Fold the sides of the tortilla inward Bring the bottom edge up over the filling and tuck it snugly under Roll tightly away from you to enclose everything making sure nothing escapes

Grill Until Golden:

Heat a skillet over medium heat Once hot place the burrito seam side down Let it toast for about two to three minutes per side until the tortilla is crisp and golden and the cheese has melted inside Flip with tongs for even browning

Save This

My favorite part of this burrito is honestly the chipotle ranch with the tangy punch it gives Grilled chicken is always a win for my family but my little one is obsessed with the crunchy tortilla strips She always sneaks extra into her wrap

Storage Tips

Wrap individual burritos tightly in foil or plastic and chill in the fridge for up to three days If you want to freeze lay wrapped burritos in a freezer bag and use within two months To reheat thaw overnight and crisp again in a skillet or in the oven so the shell stays crunchy

Ingredient Substitutions

Try rotisserie chicken for speed or sautéed tofu for a vegetarian version Any cheese that melts like Monterey Jack or even Pepper Jack will swap fine The chipotle sauce can be swapped for sriracha mayo or a little adobo mixed into ranch dressing Tortilla strips can be crushed corn chips or omitted for a softer texture

Serving Suggestions

Serve these with a side of Mexican rice or simple black beans for a complete meal For extra veggies tuck in sliced avocado or grilled peppers A little salsa or guacamole on the side never hurts

Cultural Context

While this recipe started as a riff on a fast food classic burritos go back hundreds of years in Mexican cuisine My version adds that American chipotle ranch twist but keeps the balance of warm tender meat fresh vegetables and cool creamy sauce

Common Queries

→ What makes the filling so flavorful?

The chipotle and ranch sauces add a smoky, tangy layer that pairs perfectly with the seasoned grilled chicken and vegetables.

→ Can I substitute the chicken with another protein?

Yes! Cooked steak, ground beef, or seasoned tofu work well and can be swapped in for variety.

→ How do I keep the burrito from falling apart while grilling?

Fold in the sides tightly as you roll, then grill seam-side down first to help seal the burrito before turning.

→ Can I use other types of cheese?

Absolutely. Shredded Mexican blend, Colby jack, or pepper jack all complement the other fillings nicely.

→ Is it possible to make these ahead of time?

Yes—assemble ahead and refrigerate. Grill just before serving for the freshest flavor and texture.

→ What are good sides to serve with these?

Try with rice, beans, salsa, guacamole, or a fresh side salad for a complete meal.