Chipotle Ranch Grilled Chicken Burrito Recipe

I made my Copycat Taco Bell Chipotle Ranch Grilled Chicken Burrito with juicy chicken breasts seasoned in garlic powder, salt, and pepper, grilled in olive oil. Flour tortillas enclose crunchy tortilla strips, crisp lettuce, diced tomatoes and melted cheddar. A tangy chipotle and ranch blend ties these bold flavors together.

I’ve been playing around in the kitchen with a Chipotle Ranch Grilled Chicken Burrito recipe that totally blew my mind. I took 1 lb of boneless, skinless chicken breasts and seasoned it with a bit of salt, 1/2 tsp black pepper, and 1 tsp garlic powder before drizzling 1 tbsp olive oil over it.

After grilling the chicken to perfection, I tossed it into a warm flour tortilla along with crispy tortilla strips, 2 cups shredded lettuce, and diced tomatoes. Then, I added a generous layer of shredded cheddar cheese and drizzled a mix of 1/2 cup ranch dressing with 1 chipotle pepper in adobo sauce, 1 tsp of that adobo sauce, and a minced garlic clove.

Finally, I squeezed the juice from 1/2 lime over the top. The result was a burst of flavors reminiscent of some famous fast food flavors, but with a homemade twist that’s quick and easy to enjoy.

Why I Like this Recipe

I love this recipe because first, the grilled chicken with its simple seasonings (salt, pepper, and garlic powder) really brings out a rich flavor that makes every bite super satisfying. Secondly, the chipotle ranch sauce is amazing – it mixes that smoky chipotle with tangy lime and garlic which gives this burrito a really bold taste that I just can’t get enough of. Third, I love the contrast in textures; the tender chicken, soft tortillas, and crispy tortilla strips all come together in a way that makes each mouthful interesting and fun. Finally, it’s quick and easy to make so that even on busy nights I can put together a meal that feels fresh and delicious without a lot of fuss.

Ingredients

• Chicken breasts: a lean protein source that helps with muscle buildin and gives hearty flavor.
• Flour tortillas: provide good carbohydrates while making the burrito soft, warm, and fulfilling.
• Lettuce: adds fresh crunch and fiber, keeping the roll light and nutritious.
• Tomatoes: supply vitamin C, a tangy burst that brightens up the overall taste.
• Chipotle pepper in adobo: brings a smokey kick and zesty heat to spice things up.
• Ranch dressing: its creamy, tangy flavor makes every bite super smooth and extra delish.
• Olive oil: a healthy fat that enriches flavor and helps cook the chicken evenly.

Ingredient Quantities

• 1 lb boneless, skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp olive oil
• 4 medium flour tortillas
• 1 cup crispy tortilla strips (or cut from extra tortillas)
• 2 cups shredded lettuce
• 2 medium tomatoes, diced
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/2 cup ranch dressing
• 1 chipotle pepper in adobo sauce, minced
• 1 tsp of the adobo sauce from the chipotle can
• 1 small garlic clove, minced
• Juice from 1/2 lime

How to Make this

1. Start by seasoning the chicken breasts with 1 tsp salt, 1/2 tsp pepper, and 1 tsp garlic powder. Drizzle with 1 tbsp olive oil and let sit for about 10 minutes.

2. Grill the chicken on medium heat till it’s cooked through and has good grill marks. Once done, let it rest a few minutes before slicing into strips.

3. In a small bowl, mix 1/2 cup ranch dressing with the minced chipotle pepper, 1 tsp adobo sauce, the minced garlic, and juice from 1/2 lime.

4. Warm the 4 flour tortillas on a skillet or in the microwave so they become soft and pliable.

5. Lay one tortilla flat and place a good heap of shredded lettuce in the center, then add a handful of diced tomatoes.

6. Layer on the grilled chicken strips, followed by about 1 cup of shredded cheddar or Monterey Jack cheese.

7. Sprinkle 1 cup crispy tortilla strips over the top for that extra crunch.

8. Drizzle a generous amount of the chipotle ranch sauce over all your fillings.

9. Roll up the tortilla tightly, tucking in the sides as you go so all the ingredients stay inside.

10. If you want extra crispiness, you can toast the burrito in a skillet for a couple of minutes on each side. Enjoy your Chipotle Ranch Grilled Chicken Burrito!

Equipment Needed

1. A grill or grill pan to cook the chicken and get nice grill marks
2. Tongs to flip and move the chicken safely on the grill
3. A small mixing bowl to blend the chipotle ranch sauce ingredients
4. A spoon or whisk to mix the sauce evenly
5. A skillet or microwave to warm the tortillas so they get soft
6. A knife for slicing the chicken, dicing the tomatoes, and mincing the garlic
7. A cutting board to use with the knife
8. A plate to let the chicken rest and for serving the finished burrito

FAQ

Chipotle Ranch Grilled Chicken Burrito Recipe Substitutions and Variations

• If you can’t find or don’t like chicken breasts, turkey cutlets or pork tenderloin could work pretty similar. Tofu may also be an idea if you’re going for a vegetarian twist.
• No olive oil? You can use vegetable or canola oil instead, they work just as well for grilling the chicken.
• Ran out of ranch dressing? Mix sour cream with a bit of buttermilk and a pinch of dried dill and parsley to keep that creamy flavor in the burrito.
• If chipotle pepper in adobo is too much heat or unavailable, substitute with a bit of hot sauce mixed with a pinch of smoked paprika for a milder kick.

Pro Tips

1. Try marinating your chicken a bit longer if you got the time – giving it extra time (even just 15 more minutes) helps the flavors really sink in.
2. When warming the tortillas, cover ’em with a damp cloth or paper towel so they stay soft and don’t crack when you roll the burrito.
3. Make sure to slice your chicken against the grain for extra tenderness – it helps keep each bite juicy.
4. If you wanna up your crunch game, lightly press your burrito in a skillet after rolling it. It’ll give you an awesome toasted finish without overcooking the fillings.