Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sliced Chipotle Ranch Grilled Chicken Burrito showing grilled chicken, lettuce, tomato, and cheese

Easy Chipotle Ranch Grilled Chicken Burrito


  • Author: Marcus Jones
  • Total Time: PT30M
  • Yield: 8 servings 1x

Description

Make this flavorful Chipotle Ranch Grilled Chicken Burrito at home! Packed with juicy grilled chicken, smoky chipotle ranch, and fresh toppings—perfect for a quick lunch or dinner


Ingredients

Scale
  • 8 large 10-inch flour tortillas
  • 16 oz grilled chicken breast strips
  • 16 oz shredded cheddar cheese (can use Mexican blend or Colby Jack)
  • ½ head iceberg lettuce (about 4 cups chopped)
  • 1 ¼ cups diced tomatoes (about ¾ of a beefsteak tomato, diced)
  • 3 oz crunchy tortilla strips (or crushed tortilla chips)
  • ½ cup ranch dressing
  • ½ cup Taco Bell Creamy Chipotle Sauce

Instructions

  • Prep the Ingredients: Chop ½ head of iceberg lettuce into bite-sized pieces (about 4 cups). Dice ¾ of a beefsteak tomato to yield 1 ¼ cups. Grate 16 oz of cheddar cheese (or use pre-shredded Mexican blend or Colby Jack). Measure 3 oz of crunchy tortilla strips (or crush tortilla chips). Set out ½ cup each of ranch dressing and Taco Bell Creamy Chipotle Sauce.
  • Marinate and Grill the Chicken: Toss 16 oz of chicken breast strips with 1 tablespoon olive oil, a pinch of salt, pepper, and 1 teaspoon smoked paprika or chili powder. Marinate for 10 minutes if time allows. Heat a non-stick skillet over medium-high heat, grill chicken for 4–5 minutes per side until cooked through (internal temperature 165°F). Slice into strips and keep warm.
  • Assemble the Burrito: Lay a 10-inch flour tortilla flat. In the center, add ½ cup shredded cheese, ½ cup grilled chicken strips, ½ cup chopped lettuce, 2 tablespoons diced tomatoes, ⅓ cup tortilla strips, 1 tablespoon chipotle sauce, and 1 tablespoon ranch dressing. Tuck in the sides and roll tightly into a burrito.

 

  • Toast the Burrito: Heat a non-stick skillet over medium heat. Place the burrito seam-side down and toast for 1–2 minutes per side until golden and crispy, using kitchen tongs to flip. Repeat for all eight burritos. Serve warm.

Notes

Pros:

  • Quick and easy to prepare in just 30 minutes
  • Highly customizable with vegetarian, vegan, or gluten-free options
  • Family-friendly and loved by kids and adults
  • Cost-effective compared to fast-food versions
  • Great for meal prep and freezer-friendly

Cons:

  • High in sodium (970 mg per serving)
  • Can be calorie-dense (578 kcal) without modifications
  • Requires a skillet for toasting, which may add cleanup time
  • Prep Time: PT20M
  • Cook Time: PT10M
  • Category: Main Course
  • Cuisine: Mexican

Nutrition

  • Calories: 578 kcal per serving
)?$/gm,"$1")],{type:"text/javascript"}))}catch(e){d="data:text/javascript;base64,"+btoa(t.replace(/^(?:)?$/gm,"$1"))}return d}-->