Chipotle Ranch Grilled Chicken Burritos

Chipotle Ranch Grilled Chicken Burritos are stuffed, restaurant‑style burritos loaded with juicy grilled chicken, crunchy tortilla strips, crisp lettuce, and melty cheddar, all drizzled with ranch plus smoky chipotle sauce. They’re a fun Taco Bell–inspired copycat that you can assemble in minutes once the ingredients are prepped.​

Toasting the wrapped burritos in a hot skillet gives the tortillas a golden, crispy exterior while warming the cheese and sauces inside. The combination of cool lettuce and tomatoes with warm chicken and creamy chipotle ranch makes these perfect for easy dinners, meal prep, or game‑day platters.​

Ingredients

• 8 large 10‑inch flour tortillas
• 1/2 head iceberg lettuce, chopped (about 4 cups)
• 1 1/4 cups diced tomatoes (about 3/4 of a large beefsteak or several Roma tomatoes)
• 16 oz grilled chicken breast strips, warmed and chopped if needed
• 16 oz shredded cheddar cheese (or Mexican blend / Colby Jack)
• 3 oz crunchy tortilla strips or crushed tortilla chips
• 1/2 cup ranch dressing
• 1/2 cup Taco Bell Creamy Chipotle Sauce (or any creamy chipotle ranch)​

Optional add‑ins: diced avocado, cooked rice or black beans, extra chipotle ranch for dipping.​

Step‑by‑Step Instructions

1. Prep fillings

1. Warm the grilled chicken strips in a skillet or microwave until hot and slightly seared at the edges if desired.
2. Chop iceberg lettuce and dice tomatoes; pat tomatoes dry with a paper towel so burritos don’t get soggy.
3. Shred or measure out cheese and crunch tortilla strips or chips if needed.​

2. Warm tortillas

• Heat a large dry skillet over medium‑low heat.
• One at a time, warm each tortilla for 15–20 seconds per side until soft and pliable, then stack on a plate and cover with a clean towel to keep warm.​

3. Assemble burritos

For each burrito (build them assembly‑line style):

1. Lay a warm tortilla on a flat surface.
2. In the center, layer about:
   • 1/2 cup shredded cheddar
   • 1/2 cup warm grilled chicken strips
   • 1 tablespoon chipotle sauce
   • 1 tablespoon ranch dressing
   • 1/2 cup chopped lettuce
   • 2 tablespoons diced tomatoes
   • A small handful (about 1/3 cup) crunchy tortilla strips​
3. Keep fillings in a line and leave space at the edges for folding.

4. Roll and grill

1. Fold the sides of the tortilla in toward the center over the filling.
2. Roll the tortilla tightly from the bottom up into a burrito, keeping the seam side down.
3. Lightly oil or spray a skillet and heat over medium heat.
4. Place burritos seam‑side down in the skillet and cook 1–2 minutes per side until golden and crispy, turning to brown all around.​

Slice in half if desired and serve warm with extra chipotle ranch or salsa.

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