Chipotle Ranch Grilled Chicken

This Chipotle Ranch Grilled Chicken Burrito brings together tender grilled chicken with creamy chipotle and ranch sauces layered alongside crisp lettuce juicy tomatoes shredded cheddar cheese and crunchy tortilla strips Wrapped in warm flour tortillas and grilled to golden perfection it delivers a satisfying mix of smoky fresh and crunchy flavors that make for a quick and delicious meal any night of the week

I started making these because I loved the Taco Bell version but didn’t want to eat out all the time. Now they are a household favorite that keeps everyone happy and wellfed.

Ingredients

• Flour tortillas: Eight 10inch flour tortillas that are big enough to hold all the fillings without tearing
• Grilled chicken breast strips: Sixteen ounces of grilled chicken breast strips packed with protein and flavor Storebought works well or cook your own seasoned chicken
• Iceberg lettuce: Half a head of iceberg lettuce chopped for that crisp refreshing crunch just like the original
• Diced tomatoes: One and a quarter cups of diced tomatoes using Roma or paste tomatoes for less juice and better texture
• Shredded cheese: Sixteen ounces of shredded cheddar cheese or a Mexican cheese blend for melty gooey richness
• Crunchy tortilla strips: Three ounces of crunchy tortilla strips for added texture Tricolored corn chips are a fun alternative
• Ranch dressing: Half a cup of ranch dressing for creaminess with a mild tang Easy to swap with avocado ranch if desired
• Creamy chipotle sauce: Half a cup of Taco Bell creamy chipotle sauce to bring smoky heat and tang to the mix If you can’t find it mix chipotle peppers in adobo with ranch dressing for a great substitute

Instructions

Prep the Ingredients:

Grate the cheese finely so it melts easily Chop the lettuce into bite sized pieces Dice the tomatoes carefully to avoid too much juice Lay all the ingredients out ready to assemble

Assemble the Burrito Fillings:

Place a large flour tortilla on a clean surface Spread half a cup of shredded cheese evenly over the tortilla Top with half a cup of grilled chicken strips one tablespoon of creamy chipotle sauce and one tablespoon of ranch dressing Add half a cup of chopped lettuce two tablespoons of diced tomatoes and about a third of a cup of crunchy tortilla strips

Roll the Burrito:

Tuck in the sides of the tortilla snugly to prevent fillings from spilling out Roll it up tightly from one end to the other ensuring it forms a compact burrito

Grill Until Golden:

Heat a nonstick skillet or griddle over medium heat Place the burrito seam side down first to seal it Grill the burrito for about three to four minutes on each side until the tortilla is golden brown and crispy

Serve While Warm:

Remove the burrito from the pan and let it rest for a minute Slice in half or serve whole and enjoy the melty smoky and crunchy goodness right away

My favorite part of this recipe is the creamy chipotle ranch sauce that ties all the flavors together with a smoky kick. It reminds me of sharing meals with my family on relaxed evenings everyone digging in with happy appetites

Storage Tips

Store any leftover ungrilled burritos wrapped tightly in plastic wrap or airtight containers in the refrigerator They stay fresh for up to three days To keep the tortillas soft warm them briefly in the microwave wrapped in a damp paper towel before assembling or reheating Reheat grilled burritos in the oven at 400 degrees Fahrenheit for 10 to 15 minutes to regain crispiness

Ingredient Substitutions

If you prefer swap iceberg lettuce for romaine or green leaf lettuce for additional nutrients and texture Use a Mexican cheese blend Colby jack or Monterey Jack in place of cheddar for mild flavor and great melt Replace ranch dressing with avocado ranch to add creaminess and a little healthy fat For chipotle sauce blend chipotle peppers in adobo with mayonnaise or ranch dressing for a homemade variation that works beautifully

Serving Suggestions

Serve these burritos alongside fresh salsa and tortilla chips to keep the meal festive and fun A side of refried beans or seasoned Mexican rice rounds it out with extra comfort Guacamole or fresh pico de gallo add brightness and fresh flavor to the plate Pickled jalapeños or jalapeño relish can offer an extra spicy kick for those who like heat

These burritos are quick to assemble and great for weeknight meals or meal prep. Adjust fillings and sauces to suit your taste.

Common Questions About the Recipe

→ What type of chicken works best for this dish?

Boneless, skinless grilled chicken breast strips provide tender texture and a flavorful base that complements the creamy chipotle and ranch sauces.

→ Can I use a different cheese blend?

Yes, shredded cheddar works well, but Mexican cheese blends, Colby, or Monterey Jack also melt nicely and add a mild, rich flavor.

→ How can I make the tortillas easier to roll and grill?

Warm the tortillas slightly in the microwave or on a skillet before assembling; this softens them and reduces tearing during rolling.

→ Are there good add-ons to enhance these wraps?

Consider adding black beans, corn, jalapeños, seasoned rice, sour cream, or creamy jalapeño sauce for extra flavor and texture layers.

→ What is the best way to store and reheat leftovers?

Wrap leftovers tightly in plastic or airtight containers and refrigerate. Reheat in the microwave, then crisp in a preheated oven at 400°F for 10-15 minutes.

→ Can these wraps be frozen?

Freezing is not ideal with fresh lettuce, tomatoes, and crunchy chips inside as they become soggy. Use freezer-friendly fillings and wrap tightly for up to 3 months.