There are days when nothing beats a hearty burrito with a little crunch, a little creaminess, and a whole lot of flavor. This Chipotle Ranch Grilled Chicken Burrito takes me straight back to those late-night Taco Bell runs during college. Instead of grabbing a bag at the drive-thru now, I’ve learned to whip them up at home, and honestly, they taste even better because you can pile on the good stuff just the way you like it.
This recipe has been on repeat in my kitchen because it’s quick, filling, and a hit with both adults and kids. If you love the balance of smoky chipotle sauce, creamy ranch, juicy chicken, and those irresistible crunchy tortilla strips—this one is going to stick around in your meal rotation.
Why This Burrito Has a Spot in My Kitchen
There’s something about a grilled burrito that makes it feel like comfort food with a little flair. That toasted tortilla holding everything together just makes it feel complete. I like to keep a stash of flour tortillas in my freezer and a bottle of ranch in my fridge at all times because you never know when the craving will hit.
When I first tried recreating this burrito at home, I realized how much fresher it tastes compared to takeout. The lettuce is crisper, the tomatoes are sweeter, and I get to control how much sauce goes in (because let’s be honest—sometimes fast food places skimp on it).
Ingredients That Make It Shine
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Grilled Chicken – You can absolutely grab pre-cooked strips from the store to save time, but I usually season and grill up boneless skinless chicken breasts myself with paprika, garlic powder, and cumin. It’s worth the extra 10 minutes.
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Chipotle Sauce – The store-bought Taco Bell version works, but I often mix a spoon of ranch with a little chipotle in adobo from a can—it gives more smoky depth and a little kick.
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Ranch Dressing – Plain ranch is perfectly fine. Sometimes I mash in half an avocado for extra creaminess instead of hunting down avocado ranch.
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Cheese – Shredded cheddar is classic, but I often use a Colby-Jack blend because it melts smoother.
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Lettuce – Iceberg gives that signature crunch, but romaine works beautifully if you want a little more green in your life.
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Tomatoes – Roma tomatoes are less watery, which helps keep the burrito from getting soggy.
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Crunch Factor – Fiesta strips are fun if you find them, but crushed tortilla chips do the job just as well.
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Flour Tortillas – Go for the large 10-inch ones, otherwise rolling becomes a burrito disaster.
Optional extras: black beans, seasoned rice, jalapeños, or even crispy potatoes if you’re feeding a crowd and want to bulk things up.
How I Like to Make Them
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Prep everything first – I chop the lettuce, dice the tomatoes, shred cheese, and warm the tortillas a bit so they’re flexible.
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Layer smartly – Cheese goes down first (it melts into the chicken), then chicken, sauces, tomatoes, lettuce, and crunch. This order keeps the tortilla from getting soggy.
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Wrap tightly – Tuck in the sides before rolling so nothing falls out mid-bite.
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Grill until golden – A nonstick skillet works great, but if I’m making several, I pull out my griddle. Toasting each side for about 2 minutes makes the tortilla crisp and seals everything inside.
A little trick I use: microwave the filled tortilla for 20–30 seconds before grilling. It helps melt the cheese and makes the tortilla easier to roll.
Storing and Reheating Tips
If you’re making a batch, I recommend storing them un-grilled in the fridge and crisping them up just before serving. That way they don’t lose their crunch.
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Fridge: Wrap in plastic wrap or place in an airtight container for up to 3 days.
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Reheat: Microwave for a quick fix, or reheat in the oven at 400°F for 10–15 minutes to bring back the crispy edges.
I wouldn’t freeze burritos with lettuce and tomatoes inside—they just don’t come back the same. But if you’re prepping freezer-friendly versions, skip the fresh veggies and add beans, rice, or potatoes instead.
What Goes Well With These Burritos
Honestly, this burrito is a meal in itself, but if I’m serving it for dinner, I like to put out a few sides to make it feel like a spread:
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Chips and salsa for snacking before the burritos hit the table.
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A bowl of guacamole that guests can scoop into their burrito or eat with chips.
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Refried beans and Spanish rice if I want it to feel like a proper Mexican-inspired dinner plate.
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Fresh pico de gallo for a zesty topping.
Chipotle Ranch Grilled Chicken Burrito
Bring Taco Bell flavors straight to your kitchen with this copycat Chipotle Ranch Grilled Chicken Burrito!
Ingredients
- 8 large (10-inch) flour tortillas
- 16 oz grilled chicken breast strips
- 16 oz shredded cheddar cheese (or Mexican blend/Colby Jack)
- ½ head iceberg lettuce, chopped (about 4 cups)
- 1 ¼ cups diced tomatoes (about ¾ of a beefsteak tomato)
- 3 oz crunchy tortilla strips (or crushed tortilla chips)
- ½ cup creamy ranch dressing
- ½ cup chipotle sauce (store-bought or homemade)
Instructions
- Prepare all the fillings first — chop the lettuce, dice the tomatoes, and shred the cheese if not pre-shredded. Lay everything out for easy assembly.
- Place one tortilla on a flat surface. Add about ½ cup cheese in the center, followed by ½ cup chicken strips. Drizzle with 1 tablespoon ranch and 1 tablespoon chipotle sauce. Top with ½ cup lettuce, 2 tablespoons tomatoes, and ⅓ cup tortilla strips.
- Fold in the sides, then roll tightly into a burrito shape.
- Heat a non-stick skillet over medium heat. Place the burritos seam-side down and grill, turning with tongs until golden and crisp on all sides.
- Serve warm with extra chipotle sauce or salsa on the side.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 677Total Fat: 42gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 125mgSodium: 1058mgCarbohydrates: 40gFiber: 4gSugar: 3gProtein: 36g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Few Tips From My Kitchen
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Scatter cheese along the edges of the tortilla—it melts and seals the burrito while grilling.
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Swap the regular tortilla for a whole wheat one if you’re looking for a slightly healthier version.
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Don’t be afraid to customize—sometimes I’ll do a “leftovers burrito night” where I throw in roasted veggies or that last bit of rice from yesterday’s dinner.
Try other Shredded Chicken recipes:
