Description
Bold Chipotle Ranch Grilled Chicken Burrito with grilled chicken, cheddar, creamy chipotle ranch—perfect flavorful wrap for lunch or dinner.
Ingredients
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8 large (10-inch) flour tortillas
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½ head iceberg lettuce (about 4 cups, chopped)
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1¼ cups diced tomatoes (about ¾ of a beefsteak tomato)
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16 oz grilled chicken breast strips
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16 oz shredded cheddar cheese (or Mexican blend / Colby Jack)
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3 oz crunchy tortilla strips (or crushed tortilla chips)
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½ cup ranch dressing
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½ cup creamy chipotle sauce (such as Taco Bell’s Creamy Chipotle Sauce)
Instructions
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Grill and prepare the chicken
If not already cooked, grill chicken breasts until fully cooked (internal temperature 165°F / 75°C). Slice into strips and season with salt and pepper. -
Warm the tortillas
Heat the flour tortillas briefly in a dry skillet or microwave (wrapped in a damp paper towel) to make them pliable. -
Assemble the burritos
Lay a warmed tortilla flat. Spread some ranch dressing and creamy chipotle sauce in the center. Layer grilled chicken strips, shredded cheese (while the chicken is still warm so the cheese melts slightly), chopped lettuce, diced tomatoes, and crunchy tortilla strips. -
Wrap tightly
Fold in the sides of the tortilla and roll it from one end to the other to form a burrito. Tuck the ends in to keep fillings secure. -
Optional: Grill the burrito
For a crispier exterior and melted cheese, grill the wrapped burrito in a skillet or panini press for 1-2 minutes per side. -
Serve
Cut the burrito in half if desired and serve immediately with extra ranch or chipotle sauce on the side.
Notes
Warm tortillas to avoid tearing during wrapping.
Let grilled chicken rest before slicing for juicy results.
Add crunchy tortilla strips last to prevent sogginess.
Adjust sauce amounts to taste—more chipotle for heat, more ranch for cooling.
Skip final grilling if making burritos ahead and serve fresh later.
Keywords: Chipotle Ranch Grilled Chicken Burrito