Chipotle Ranch Grilled Chicken Burrito
This easy Chipotle Ranch Grilled Chicken Burrito is loaded with grilled chicken, smoky chipotle ranch sauce, fresh toppings, and crunchy tortilla strips—all wrapped in a golden-grilled flour tortilla. A fun, fast, and flavorful meal that tastes just like your favorite restaurant burrito, only better!
Ingredients
- 2 grilled chicken breasts sliced (or use 2 cups pre-cooked chicken strips)
- 4 10- inch flour tortillas
- 1 cup shredded cheese cheddar, Mexican blend, or Colby Jack
- 1 cup shredded lettuce iceberg or romaine
- 1/2 cup diced Roma tomatoes
- 1/2 cup chipotle ranch dressing store-bought or homemade
- 1/2 cup tortilla fiesta strips
- Optional: 1/2 cup black beans
- Optional: 1/2 cup cooked rice
- Optional: 1/4 cup corn kernels
- Optional: Jalapeños sour cream, or hot sauce to taste
Instructions
- Warm the flour tortillas in the microwave wrapped in a damp paper towel for 15–20 seconds until soft and pliable.
- Heat grilled chicken or warm pre-cooked strips in a skillet or microwave until hot.
- On each tortilla, layer cheese first, followed by chicken, lettuce, tomatoes, chipotle ranch, and crunchy tortilla strips.
- Add any optional fillings like beans, rice, or corn.
- Fold the sides inward and roll the burrito tightly from the bottom.
- Heat a non-stick skillet over medium heat. Place the burrito seam-side down and grill 1–2 minutes per side until golden and crisp.
- Serve hot with extra chipotle ranch, sour cream, or salsa on the side.
Notes
- For a homemade chipotle ranch: Mix 1/2 cup ranch with 1–2 chopped chipotle peppers in adobo sauce and a splash of lime juice.
- Swap tortilla strips with crushed chips or spicy Doritos if needed.
- Want it milder? Use plain ranch and skip jalapeños.
- Make ahead: Prep all fillings and store separately. Assemble and grill just before serving for the best texture.
- Freezer-friendly: Skip lettuce and tomatoes, wrap in foil, and freeze for up to 3 months.