Chipotle Ranch Grilled Chicken Burrito

Chipotle Ranch Grilled Chicken Burrito

This Chipotle Ranch Grilled Chicken Burrito is a Taco Bell-inspired favorite! It’s stuffed with tender grilled chicken, crunchy tortilla strips, crisp lettuce, juicy tomatoes, melty cheese, and a zesty blend of ranch and creamy chipotle sauce. A family-approved, quick and easy weeknight dinner that’s ready in 30 minutes!

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 8 burritos

Course: Main Dish

Cuisine: American, Mexican

Calories: 578

Ingredients Equipment Method Notes

Ingredients

8 large flour tortillas (10-inch size)
1/2 head iceberg lettuce, chopped (about 4 cups)
1 1/4 cups diced tomatoes (about 3/4 of a beefsteak tomato)
16 oz grilled chicken breast strips
16 oz shredded cheddar cheese (or Mexican blend or Colby Jack)
3 oz crunchy tortilla strips or crushed tortilla chips
1/2 cup ranch dressing
1/2 cup Taco Bell Creamy Chipotle Sauce

Equipment

Skillet or griddle
Cutting Board
Chef’s Knife
Tongs

Method

Grate the cheese, chop the lettuce, and dice the tomatoes. Arrange all ingredients for assembly.
Place a flour tortilla on a flat surface. Add about 1/2 cup cheese, 1/2 cup grilled chicken, 1 tablespoon chipotle sauce, 1 tablespoon ranch dressing, 1/2 cup lettuce, 2 tablespoons diced tomatoes, and 1/3 cup tortilla strips.
Fold in the sides of the tortilla, then roll tightly into a burrito shape, keeping the filling secure inside.
Heat a skillet over medium heat. Grill the burritos on all sides until golden brown and crispy, about 2–3 minutes per side.
Cut in half and serve warm with extra ranch, chipotle sauce, or salsa on the side.

Notes

Make it your way: Swap grilled chicken for steak or shredded beef. Add black beans or rice for extra filling power.
Storage: Wrap leftovers tightly in foil and refrigerate for up to 2 days. Reheat in a skillet or air fryer until warm and crisp.
Serving tip: Serve with salsa, sour cream, or guacamole for dipping!

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