Easy Chipotle Ranch Grilled Chicken Burrito

his Chipotle Ranch Grilled Chicken Burrito is a crowd-pleasing, copycat twist on the Taco Bell classic. Juicy grilled chicken is flavored with smoky chipotle and creamy ranch, then wrapped in a warm flour tortilla layered with cheese, crunchy tortilla strips, fresh lettuce, and diced tomatoes. Each burrito is finished in a skillet for a golden, crispy shell and melty center. Ready in about 30 minutes, it balances smoky, spicy, and fresh flavors—perfect for quick weeknight dinners, informal family meals, or satisfying lunch bites. Simple, delicious, and fun to customize!

Ingredients (makes ~8 burritos)

• Chicken & Marinade

  • 2 cups cooked, shredded or grilled chicken strips 

  • (Optional) Brush raw chicken strips with olive oil, then season or grill before shredding

• Sauces

  • ½ cup ranch dressing 

  • ½ cup chipotle sauce (or minced chipotle peppers in adobo) 

• Fillings

  • 8 large flour tortillas (10-inch) 

  • 1 ½ cups shredded lettuce (iceberg or romaine) 

  • 1 ¼ cups diced tomatoes 

  • 1 cup shredded cheddar or Mexican cheese blend 

  • 3 oz crunchy tortilla strips (or crushed tortilla chips) 

Directions

1. Combine filling – In a bowl, mix shredded chicken with ranch and chipotle sauce until evenly coated.

2. Warm tortilla – Heat tortilla briefly (microwave 20–30 s) to make it pliable.

3. Assemble burrito – On each tortilla, layer cheese first (to seal), then chicken mixture, lettuce, tomatoes, and tortilla strips.

4. Roll burrito – Fold in sides, roll tightly, and place seam-side down on a heated skillet with a drizzle of oil.

5. Grill – Cook ~3–4 minutes per side until golden brown, crispy outside, and cheese is melted inside.

6. Rest & slice – Let rest 1 minute before halving and serving warm.

Nutritional Estimate (per burrito)

(Approximate values from Recipes by Clare and Alyona’s Cooking)

• Calories: ~520–578 kcal

• Protein: ~29–30 g

• Carbs: ~28–35 g

• Fat: ~28–39 g

• Sodium: ~720–970 mg

• Fiber: ~2–4 g

• Sugar: ~3–4 g