Tips for the Best Chipotle Ranch Burritos
- Don’t overfill; too much filling makes burritos hard to roll and more likely to burst while grilling.
- Dry lettuce and tomatoes well so excess moisture doesn’t steam the tortilla or make leftovers soggy.
- For meal prep, assemble and grill, then cool and wrap tightly in foil; reheat in a skillet or air fryer so the exterior re‑crispens.
- If you can’t find Taco Bell sauce, mix ranch with canned chipotles in adobo and a squeeze of lime to taste.
FAQs
Can I use fresh chicken instead of pre‑cooked strips?
Yes. Grill or pan‑sear seasoned chicken breasts or thighs (with chili powder, garlic, cumin, and salt), then slice into strips and use exactly like ready‑made grilled chicken.
What tortillas work best?
Large 10‑inch “burrito‑size” flour tortillas fold and grill without tearing. Warm them briefly first so they’re flexible and less likely to crack.
Can I bake instead of pan‑grilling?
You can line a baking sheet, spray burritos lightly with oil, and bake at 400°F (200°C) for about 10 minutes, flipping once, until lightly crisp and heated through. The skillet method gives deeper browning, but baking works well for large batches.
How spicy are these burritos?
Heat level depends on the chipotle sauce. For milder burritos, use more ranch and less chipotle; for extra kick, add sliced jalapeños or a drizzle of hot sauce inside.
Why You’ll Love This Recipe
Chipotle Ranch Grilled Chicken Burritos pack everything people love about fast‑food burritos—smoky chicken, creamy sauce, crunchy bits, and melty cheese—into a simple home‑cooked version. They’re highly customizable, reheat well, and make a great option for family dinners, lunches, or freezer‑friendly meal prep.