Looking for a punchy, flavor-packed meal that comes together in a snap? The Chipotle Ranch Grilled Chicken Burrito is everything you love about a Tex-Mex wrap: juicy chicken, smoky chipotle flair, zippy ranch, crunchy lettuce, tomatoes, cheese, and a little bit of crunch—all cozied up in a warm grilled tortilla. Whether you’re feeding a hungry crew or craving a restaurant-quality lunch at home, it’s hard to resist the zesty, creamy, and satisfying bite of this burrito. Come along as I show you exactly how to make your new favorite handheld!
Ingredients You’ll Need
Putting together the perfect Chipotle Ranch Grilled Chicken Burrito is easier than you think! Every ingredient plays a big role—whether it’s for flavor, crunch, or that classic burrito heft. Here’s what you’ll need, plus some insider tips to really make things sing.
- Flour tortillas (10-inch): Large and soft, these give you enough room to stuff all your hearty fillings without tearing.
- Shredded iceberg lettuce: Crisp and refreshing, it adds crunch and a cool balance to the spicy chipotle sauce.
- Diced tomatoes: Juicy and bright, tomatoes keep each bite lively and bursting with freshness.
- Grilled chicken breast strips: Go for pre-cooked or make your own; either way, the smokiness is essential for that Tex-Mex vibe.
- Shredded cheddar or Mexican blend cheese: Cheesiness is non-negotiable for melt, flavor, and that gooey irresistible finish.
- Tortilla strips or crushed corn chips: The secret to fabulous texture—think little pops of crunch hidden inside each bite.
- Ranch dressing: Creamy, tangy ranch cools the heat and brings everything together beautifully.
- Creamy chipotle sauce: Smoky, spicy, and rich, this sauce is what takes the burrito to the next level.
How to Make Chipotle Ranch Grilled Chicken Burrito
Step 1: Warm Those Tortillas
Start by heating your flour tortillas until they’re warm and pliable. A quick pass in a dry skillet, about 10–15 seconds on each side, will do the trick—or you can microwave them under a damp towel. This little move sets you up for an easy, mess-free rolling experience.
Step 2: Build Your Burrito Base
Lay out each tortilla and sprinkle a generous 1/4 cup of shredded cheese right down the center. The cheese will act as a flavorful anchor, melting slightly from the warmth of the tortilla and helping all of those tasty fillings stick together as you roll it up.
Step 3: Add the Chicken and Sauces
Next, pile on 2 ounces of grilled chicken breast strips. For an extra kick, toss your chicken with a little extra chipotle sauce before layering. Drizzle 1 tablespoon of chipotle sauce and 1 tablespoon of ranch dressing over the chicken on each tortilla. This double sauce combo guarantees smoky, zesty, and creamy flavors in every single bite.
Step 4: Layer Crunch and Color
Scatter about 1/2 cup of shredded iceberg lettuce and 2 tablespoons of diced tomatoes over the sauced chicken. Finish by adding a small handful of tortilla strips or crushed corn chips for that irresistible crunch—don’t skip this if you love surprises in your burrito!
Step 5: Wrap and Grill
Fold in the sides of each tortilla, then roll from the bottom up, tucking all those goodies snugly inside. Heat a lightly oiled skillet over medium, then lay the burritos seam side down. Grill for 1–2 minutes per side, until each burrito is golden, crisp, and lightly toasted. The grilling adds a satisfying crunch and makes the cheese extra melty.
How to Serve Chipotle Ranch Grilled Chicken Burrito
Garnishes
Your Chipotle Ranch Grilled Chicken Burrito gets even better with a few bright, fresh toppings. Try a sprinkle of extra cheese, a handful of chopped cilantro, sliced jalapeños for heat, or a wedge of lime to squeeze over the top just before digging in.
Side Dishes
This burrito is a meal on its own, but you can upgrade your spread by pairing it with classic Tex-Mex sides. Think seasoned rice, refried beans, a crisp green salad, or even a scoop of guacamole and some homemade salsa. It’s the kind of meal that deserves a fiesta on the plate.
Creative Ways to Present
If you’re serving a crowd or just want to impress at home, try slicing each burrito in half on a diagonal and arranging on a platter with colorful dipping sauces. Or wrap each burrito in parchment and tie with twine for a grab-and-go picnic vibe. The Chipotle Ranch Grilled Chicken Burrito also holds its own as a fun build-your-own bar for parties—just let everyone assemble their own with toppings on the side!
Make Ahead and Storage
Storing Leftovers
Keep leftover burritos wrapped tightly in foil or plastic wrap and refrigerate for up to 3 days. If you’ve used a lot of lettuce or tomato, they might get a little soft, but the flavors will still be delicious. It’s perfect for meal prepping lunches in advance!
Freezing
Chipotle Ranch Grilled Chicken Burritos freeze beautifully. Skip the lettuce and tomatoes when freezing, if possible, to avoid sogginess. Wrap each cooled burrito tightly in foil, pop them all into a freezer bag, and freeze for up to 2 months. Thaw overnight before reheating for the freshest result.
Reheating
For best texture, reheat your burrito in a skillet over medium-low heat for several minutes on each side until warmed through and crisp again. You can also microwave for convenience, but the tortilla won’t get as toasty. If microwaving, wrap in a damp paper towel to keep it from drying out.
FAQs
Can I make the Chipotle Ranch Grilled Chicken Burrito with different proteins?
Absolutely! Swap the chicken for grilled steak, pulled pork, ground turkey, or even sautéed shrimp. You can even go meatless with black beans, sautéed peppers, or tofu for a satisfying vegetarian version.
What’s the best way to keep the burritos from unrolling?
Warming your tortillas first is key, and don’t overfill them. Tuck in the sides as you roll, and place seam side down in the pan to “seal” with heat. If you’re packing to-go, a piece of foil or parchment will hold everything snugly.
How spicy is the Chipotle Ranch Grilled Chicken Burrito?
The smoky chipotle sauce gives it a mild to moderate kick—enough to tingle, but not overpower. If you love extra heat, add more chipotle sauce or even diced jalapeños. Prefer it milder? Use less sauce or opt for a milder ranch.
Can I prep the burritos ahead for a party?
Definitely! Layer all the fillings (except lettuce and tomatoes, which you can add just before grilling), wrap tightly, and refrigerate. When guests arrive, grill them fresh for a quick, crowd-pleasing main course.
What’s a good chipotle sauce substitute if I can’t find it?
Stir a little adobo sauce from canned chipotles into sour cream or mayo, add a squeeze of lime, and you’ve got a quick homemade chipotle sauce with great smoky depth.
Final Thoughts
I can’t wait for you to bite into your very own Chipotle Ranch Grilled Chicken Burrito. Every layer is packed with punchy flavors and playful textures, just like you’d find at your favorite Tex-Mex spot—but homemade always tastes better! Give it a try, mix it up, and make this new staple your own. Let me know how it goes—happy burrito building!
Print
Chipotle Ranch Grilled Chicken Burrito Recipe
- Total Time: 20 minutes
- Yield: 8 burritos 1x
- Diet: Non-Vegetarian
Description
This Chipotle Ranch Grilled Chicken Burrito is a Tex-Mex delight, filled with tender grilled chicken, crunchy lettuce, tangy tomatoes, and a creamy chipotle ranch dressing, all wrapped in a warm tortilla and grilled to perfection.
Ingredients
For the Burritos:
- 8 large 10-inch flour tortillas
- 4 cups shredded iceberg lettuce
- 1 1/4 cups diced tomatoes
- 16 ounces grilled chicken breast strips
- 2 cups shredded cheddar or Mexican blend cheese
- 3 ounces tortilla strips or crushed corn chips
- 1/2 cup ranch dressing
- 1/2 cup creamy chipotle sauce
Instructions
- Prepare the Burritos: Warm tortillas in a dry skillet or microwave until pliable.
- Roll the Burritos: Fold in the sides and roll tightly into a burrito.
- Grill the Burritos: Heat a lightly oiled skillet over medium heat, place burritos seam side down, and grill for 1–2 minutes per side until golden and crisp.
- Serve: Serve hot.
On each tortilla, layer 1/4 cup shredded cheese, 2 ounces grilled chicken, 1 tablespoon chipotle sauce, 1 tablespoon ranch dressing, 1/2 cup lettuce, 2 tablespoons diced tomatoes, and a small handful of tortilla strips.
Notes
- For extra heat, mix additional chipotle sauce into the chicken before assembling.
- You can also swap tortilla strips for cooked rice or beans for a heartier burrito.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Grilling (Stovetop)
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 burrito
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 960 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
