Name: Chipotle Ranch Grilled Chicken Burrito Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican-American
Ingredients: 2 cups cooked chicken, shredded; 1/2 cup ranch dressing; 2 tablespoons chipotle sauce (or adobo sauce from canned chipotles); 1 cup shredded lettuce; 1 cup diced tomatoes; 1 cup shredded cheese (cheddar or Mexican blend); 4 large flour tortillas; 1 avocado, sliced (optional); Olive oil (for grilling); Salt and pepper to taste

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Let me tell you about my obsession – the Chipotle Ranch Grilled Chicken Burrito. It’s that perfect bite where smoky chipotle meets cool, creamy ranch, all wrapped up in a warm tortilla with juicy chicken and crisp veggies. I swear, the first time I made this, my husband ate three in one sitting (no exaggeration!).

This recipe became our go-to after one desperate “what’s for dinner?” night when I threw together leftover rotisserie chicken with random fridge staples. That happy accident turned into our most-requested meal. Now I make a double batch every Sunday – half for dinner, half for easy lunches that actually excite me to open the fridge the next day.

Gathering Your Chipotle Ranch Grilled Chicken Burrito Ingredients

Okay, let’s raid the fridge and pantry! Here’s everything you’ll need to make these flavor-packed burritos. I’ll tell you exactly how I prep each ingredient because – trust me – those little details make all the difference between “good” and “oh-my-gosh-I-need-another-bite” delicious.

2 cups cooked chicken, shredded – I use rotisserie chicken when I’m lazy (which is often), but grilled chicken breasts work great too
1/2 cup ranch dressing – The creamier, the better! Hidden Valley is my guilty pleasure here
2 tablespoons chipotle sauce – You can use the adobo sauce from canned chipotles if that’s what you’ve got
1 cup shredded lettuce – Iceberg gives that perfect crunch, but romaine works in a pinch
1 cup diced tomatoes – Roma tomatoes are my go-to since they’re less watery
1 cup shredded cheese – I’m team “Mexican blend” but sharp cheddar brings the flavor too
4 large flour tortillas – The burrito-sized ones (about 10-inch) so you can really pack ’em full
1 avocado, sliced (optional) – Because everything’s better with avocado, right?
Olive oil – Just enough to lightly brush the skillet
Salt and pepper – To taste, but don’t skip it – that seasoning makes the flavors pop!

See that avocado up there? Totally optional, but I add it 90% of the time because it makes the burritos extra creamy. Also, if you’re feeling fancy, a squeeze of lime over everything before wrapping takes it to the next level. Not required, but highly recommended!

How to Make Chipotle Ranch Grilled Chicken Burrito

Alright, let’s transform these ingredients into magic! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step because timing and texture make all the difference here. Get ready for the easiest, messiest, most satisfying 20 minutes of your cooking life.

Step 1: Prepare the Chipotle Ranch Chicken

First things first – that smoky, creamy chicken mixture! Grab a medium bowl and toss in your shredded chicken. Now here’s my secret: mix the ranch and chipotle sauce separately first to make sure they’re fully combined. Taste it! Want more kick? Add another teaspoon of chipotle sauce. Too spicy? More ranch to the rescue.

Pour that luscious sauce over the chicken and mix gently with a fork – you want every strand coated but not mashed to bits. Season with a pinch of salt and pepper (trust me, it needs it). Let it sit while you prep everything else – those flavors get happier the longer they mingle.

Step 2: Warm and Assemble the Burritos

Time to make friends with your skillet! Heat it over medium and lightly brush with olive oil. Warm each tortilla for about 30 seconds per side – just until pliable with maybe a golden spot or two. Don’t let them crisp up yet – that comes later!

Assembly line time! Lay a tortilla flat and pile on:

A generous scoop of your chipotle ranch chicken (about 1/2 cup)
A handful of crisp lettuce
Plenty of those juicy tomatoes
A happy shower of cheese (it’ll melt into gooey perfection)
Those optional but highly recommended avocado slices

Now for the folding – my husband still can’t get this right! Fold the sides inward about an inch, then roll tightly from the bottom up, tucking as you go. If some filling escapes, no worries – that’s what forks are for!

Step 3: Grill to Perfection

Back to the skillet! Brush it lightly with more oil and place your burritos seam-side down. Listen for that satisfying sizzle! Grill for 1-2 minutes until golden brown – peek underneath at the 1-minute mark. Flip carefully with a spatula (I use two for safety) and grill the other side another 1-2 minutes until you’ve got that perfect crispy exterior with melty insides.

Pro tip: Let them rest for a minute before cutting – that cheese needs to settle or it’ll ooze everywhere (delicious, but messy). Now dig in and prepare for the compliments to start rolling in!

Why You’ll Love This Chipotle Ranch Grilled Chicken Burrito

Let me count the ways this burrito will become your new kitchen BFF! I’m not exaggerating when I say this recipe checks every box for busy cooks who still want big flavor. Here’s why it’s been on weekly rotation at my house for years:

20-minute miracle: From fridge to table faster than delivery! That rotisserie chicken shortcut means you’re basically just assembling and grilling.
Customizable to your mood: Want it spicier? Extra chipotle sauce. Feeling indulgent? Double the cheese. The recipe adapts to whatever you’re craving.
That perfect flavor tango: Smoky chipotle and cool ranch create this addictive push-pull on your taste buds that makes every bite interesting.
Meal prep superstar: I always make extras because these reheat like a dream. Just wrap in foil and pop in the oven for 10 minutes – the cheese gets melty all over again!
Clean-out-the-fridge friendly: Random veggies about to go bad? Toss ’em in! I’ve added everything from roasted corn to pickled jalapeños with great results.

The best part? Even though it tastes like something from your favorite taqueria, you control exactly what goes in it. No mystery ingredients, just honest, crave-worthy flavors that’ll have you licking chipotle ranch off your fingers (not that I’d know anything about that…).

Tips for the Best Chipotle Ranch Grilled Chicken Burrito

Listen, I’ve made every burrito mistake in the book – from soggy tortillas to filling explosions – so you don’t have to! Here are my hard-earned secrets for chipotle ranch grilled chicken burrito perfection:

Rotisserie chicken is your best friend

I can’t tell you how many times that pre-cooked rotisserie chicken has saved dinner at my house. It shreds perfectly, has great flavor, and means you skip the whole “cook and cool chicken” step. Just grab two forks and pull it apart while it’s still warm – comes apart like a dream! Pro tip: the dark meat stays extra juicy in the burritos.

Taming (or firing up) the heat

Chipotle sauce can sneak up on you! My husband likes it spicy enough to make his forehead sweat, but I prefer a gentler kick. Here’s how we handle it:

Start with 1 tablespoon chipotle sauce, mix, then taste
Add more by the teaspoon until it’s just right for you
Got carried away? A squeeze of lime and extra ranch cools it right down

And if you’re feeding a crowd with different heat preferences, set out extra sauce so everyone can customize their own burrito.

Taking it from good to “give me another!”

Want to make these burritos even more satisfying? Try these easy upgrades:

Toss in 1/2 cup cooked rice – it soaks up all those delicious juices
Add black beans (drained and rinsed) for extra protein
Quick pickle some red onions for 15 minutes in lime juice – cuts right through the richness
Swap in cilantro-lime crema for half the ranch dressing – fresh herbs make everything better

One last game-changer: warm your tortillas directly over a gas burner flame for about 5 seconds per side if you’re feeling fancy. Gets those perfect little charred spots that take the flavor to another level! Just watch your fingers – I may or may not have learned that the hard way.

Ingredient Substitutions and Variations

Look, I get it – sometimes you’re staring into the fridge thinking, “I don’t have THAT ingredient!” No stress. This recipe is crazy flexible. Here’s how to swap things out when needed (or just when you’re feeling adventurous):

Out of ranch? Mix 1/2 cup Greek yogurt with 1 tsp garlic powder, 1 tsp onion powder, and 1 tbsp lemon juice. Nearly identical tang with bonus protein!
Flour tortillas not your thing? Corn tortillas work for gluten-free – just make smaller tacos instead of burritos. Bonus: char them slightly for extra flavor.
No chipotle sauce? Mix 1 tbsp smoked paprika + 1/4 tsp cayenne into your ranch. Not the same, but gives that smoky depth we love.
Veggie swap ideas:
- Red cabbage adds crunch when lettuce feels boring
- Roasted sweet potatoes instead of chicken for vegetarian
- Pickled jalapeños if you’re all about that spicy life
Cheese alternatives: Queso fresco crumbles beautifully, or try pepper jack for extra kick.

The beauty of this recipe? It’s more about the spirit than strict rules. Last week I used leftover carnitas instead of chicken and it was incredible. Your kitchen, your rules – just don’t skip that creamy-spicy sauce combo. That’s the magic right there.

Serving Suggestions for Chipotle Ranch Grilled Chicken Burrito

Okay, let’s talk about what to serve with these bad boys – because while these burritos are absolutely a meal on their own, a few strategic sides can turn dinner into a fiesta! Here are my go-to pairings that I’ve tested on my very opinionated family (read: picky kids and a husband who acts like a food critic):

Mexican rice – The classic! That tomato-y, slightly garlicky rice soaks up any rogue chipotle ranch drips beautifully. I use the knorr packet in a pinch (shhh), but homemade is even better.
Black bean salad – Just mix drained black beans with corn, diced red bell pepper, cilantro, lime juice and a pinch of cumin. The fresh crunch cuts through the burrito’s creaminess perfectly.
Lime wedges – Don’t skip these! A squeeze of fresh lime right before eating brightens all the flavors. My kids now demand “the green sprinkles” on everything.
Chilled horchata or margaritas – For adults, a cinnamon-y horchata or spicy margarita makes the meal feel special. For kids? Watermelon agua fresca is always a hit.
Extra chipotle ranch for dipping – Because let’s be real – you can never have enough of that sauce. I mix up a little extra bowl for dunking the crispy burrito edges.

Pro tip: If I’m serving a crowd, I set up a “burrito bar” with all the sides in bowls down the middle of the table. That way everyone can build their perfect plate – and I get credit for being an awesome hostess with minimal effort. Win-win!

Storage and Reheating Instructions

Alright, let’s talk about leftovers – because if you’re anything like me, you’ll want to make extra of these burritos! The good news? They store and reheat beautifully when you know these tricks. Nothing worse than a soggy, sad burrito the next day, so listen up!

Storing in the fridge

First rule: let your burritos cool completely before storing. I learned this the hard way when I wrapped a warm one in foil and ended up with a steamed, soggy mess (RIP that poor burrito). Now I let them sit uncovered on the counter for about 15 minutes first.

Wrap each burrito tightly in foil – this keeps them from drying out
Alternatively, place them in an airtight container with parchment between layers
They’ll stay fresh for 3 days in the fridge

Pro tip: If you added avocado, store it separately and add fresh when reheating – it tends to brown otherwise.

Freezing for later

These burritos are freezer gold! Here’s how I do it:

Wrap each cooled burrito in plastic wrap first, then foil (double protection!)
Label with the date – they’ll keep for 2 months frozen
I like to freeze them flat at first so they stack nicely later

Confession: I keep a stash in the freezer at all times for emergency dinners. Future-you will thank present-you!

Reheating like a pro

Here’s how to bring these babies back to life without the dreaded microwave sogginess:

Oven method (best for frozen): Unwrap, place on a baking sheet at 375°F for 20-25 minutes (30 if frozen), flipping halfway. The foil-to-crisp trick: wrap in foil for first 15 minutes, then uncover to crisp up!
Skillet method (my favorite): Heat a dry skillet over medium. Add the burrito and cook 2-3 minutes per side, pressing lightly with a spatula for that perfect golden crust.
Air fryer magic: 350°F for 5-6 minutes, flipping once. Gets them crazy crispy!

One last hot tip: If your cheese isn’t as melty as you’d like after reheating, pop the burrito open for the last minute and sprinkle a little fresh cheese inside. Close it back up and let that melt – instant gooey perfection!

Chipotle Ranch Grilled Chicken Burrito FAQs

I’ve gotten so many questions about this recipe from friends and family (and let’s be real – from myself when I first started making it). Here are the answers to everything you might be wondering, based on all my trial-and-error over the years!

Can I make this ahead?

Absolutely! Here’s my make-ahead system that never fails:

Up to 24 hours ahead: Mix the chicken with sauce and store covered in the fridge. Chop veggies and keep them separate.
Right before serving: Warm tortillas, assemble, and grill. The flavors actually get better as they mingle!
Leftovers: See my storage tips above – they reheat beautifully for quick meals later.

Just don’t assemble and grill too far ahead – that perfect crispy exterior is best fresh!

How spicy is this burrito?

Honestly? It’s all in your hands! The spice level totally depends on:

Your chipotle sauce brand (some are way hotter than others)
Whether you use just the adobo sauce or include actual chipotle pepper bits
Your personal heat tolerance

Start with 1 tablespoon sauce, mix, then taste. My perfect balance is usually 2 tbsp, but my spice-wimp sister stops at 1. And remember – that cool ranch dressing helps tame the heat if you go overboard!

Can I use chicken breasts instead of shredded chicken?

Of course! Here’s how I do it:

Season 2 large chicken breasts with salt, pepper, and a dash of cumin
Grill or bake at 375°F until 165°F internal temp (about 20-25 mins)
Let rest 5 minutes, then shred with two forks
Proceed with the recipe as written

Freshly cooked chicken absorbs that chipotle ranch sauce even better in my opinion. Just don’t skip the resting step – cutting too soon dries it out!

Nutritional Information

Okay, let’s talk numbers – but remember, these are estimates based on how I make these burritos. Your exact counts might wiggle a bit depending on which tortillas you use, how much cheese you “accidentally” add (no judgment here!), or whether you include that glorious avocado. Here’s the ballpark per burrito:

Calories: Around 450 – filling but not crazy for a meal this satisfying
Fat: 22g (6g saturated) – thank you, creamy ranch and cheese!
Protein: 28g – that chicken really pulls its weight
Carbs: 35g (5g fiber) – mostly from the tortilla and veggies
Sugar: 4g – just what naturally occurs in the ingredients
Sodium: 800mg – the ranch and cheese contribute most, so use low-sodium versions if watching intake

Quick heads up: these numbers assume you use all the ingredients listed, including avocado. Skip the avocado? You’ll save about 50 calories and 5g fat. Use corn tortillas instead of flour? Knock off another 50 calories or so. See what I mean about estimates?

For my fellow macro-counters out there – yes, you can absolutely tweak this to fit your needs! Swap in low-carb tortillas, use light ranch, or increase the chicken for more protein. The beauty of this recipe is how adaptable it is to whatever your nutrition goals are.

Chipotle Ranch Grilled Chicken Burrito

Chipotle Ranch Grilled Chicken Burrito Recipe

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