The Best Chipotle Ranch Grilled Chicken Burrito
Craving Taco Bell but want something homemade, fresh, and even better?
This Chipotle Ranch Grilled Chicken Burrito is packed with juicy grilled chicken, melty cheese, crunchy tortilla strips, and a smoky chipotle ranch sauce—all wrapped in a warm, crispy tortilla.
With simple ingredients, big flavor, and just 30 minutes to make, this burrito is a must-try for busy weeknights, meal prepping, or satisfying that fast-food craving at home.
Trust me—once you try this, you’ll never go back to drive-thru burritos again!
For the Chipotle Ranch Grilled Chicken Burrito
- Flour Tortillas – Use large 10-inch tortillas for the perfect burrito wrap.
- Grilled Chicken Breast Strips – Juicy and flavorful, these make the burrito hearty and protein-packed.
- Shredded Cheddar Cheese – Melts beautifully inside the burrito. You can also use a Mexican blend or Colby Jack for variety.
- Crunchy Tortilla Strips – Adds a crisp texture to every bite. Crushed tortilla chips work as a great alternative.
- Iceberg Lettuce – Gives a fresh and crunchy contrast to the warm ingredients.
- Diced Tomatoes – Adds juiciness and a little tang to balance the flavors.
For the Chipotle Ranch Sauce
- Ranch Dressing – The base for a creamy, cooling flavor that pairs perfectly with the smoky chipotle.
- Taco Bell Creamy Chipotle Sauce – This is what brings the signature bold, smoky, and spicy kick to the burrito.
For Cooking
- Non-stick Skillet – Used to grill the burrito until golden and crispy.
- Kitchen Tongs – Helps to easily flip and toast the burrito evenly.
Chipotle Ranch Grilled Chicken Burrito (Taco Bell Copycat)
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Ingredients:
- 8 large (10-inch) flour tortillas
- ½ head iceberg lettuce, chopped (about 4 cups)
- 1¼ cup diced tomatoes (approx. ¾ of a beefsteak tomato)
- 16 oz grilled chicken breast strips
- 16 oz shredded cheddar cheese (or Mexican blend/Colby Jack)
- 3 oz crunchy tortilla strips (or crushed tortilla chips)
- ½ cup ranch dressing
- ½ cup Taco Bell Creamy Chipotle Sauce
Instructions:
- Prepare the Ingredients:
- Grate the cheese, chop the lettuce, and dice the tomatoes.
- Assemble the Burrito:
- Lay a flour tortilla flat and add the following:
- ½ cup shredded cheese
- ½ cup grilled chicken strips
- 1 Tbsp chipotle sauce
- 1 Tbsp ranch dressing
- ½ cup lettuce
- 2 Tbsp diced tomatoes
- ⅓ cup crunchy tortilla strips
- Fold in the sides and roll tightly into a burrito.
- Lay a flour tortilla flat and add the following:
- Grill the Burrito:
- Preheat a non-stick skillet over medium heat.
- Toast the burrito on all sides until golden and crispy, using tongs to flip.
Nutrition
Calories: 578kcal | Carbohydrates: 28g | Protein: 29g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 970mg | Potassium: 447mg | Fiber: 2g | Sugar: 4g | Vitamin A: 810IU | Vitamin C: 5mg | Calcium: 485mg | Iron: 2mg
1. Can I prep the ingredients ahead of time?
Absolutely! Chop the lettuce, dice the tomatoes, shred the cheese, and cook the chicken in advance. Store everything separately in airtight containers in the fridge for up to 2 days. When you’re ready to eat, just assemble and grill—fresh, fast, and stress-free!
2. Can I use rotisserie chicken instead of grilled chicken strips?
Yes! Rotisserie chicken is a game-changer—it’s juicy, flavorful, and saves you time. Just shred it up and you’re good to go. Bonus: it adds even more depth of flavor to the burrito!
3. Can I freeze these burritos for meal prep?
You can—but with a trick! Skip the lettuce, tomatoes, and tortilla strips when freezing, as they get soggy. Wrap the burritos tightly in foil and freeze for up to 3 months. When you’re ready to eat, bake at 400°F for about 30 minutes, or crisp it up in a skillet!
4. How do I stop my tortillas from tearing?
Warm them up first! Microwave for 30 seconds or heat them in a dry skillet for a few seconds on each side. This makes them more flexible and prevents cracks when rolling.
5. No tortilla strips? No problem!
Crushed tortilla chips work just as well! You can also swap them for shredded cabbage for an extra crunch. Either way, you’ll still get that delicious texture contrast!