Description
A hearty, flavor-loaded burrito that combines tender grilled chicken, crisp lettuce, juicy tomatoes, crunchy tortilla strips, melty cheddar cheese, and the perfect duo of ranch and creamy chipotle sauces all wrapped in a warm flour tortilla. It’s everything you want in a satisfying, crave-worthy meal.
Ingredients
- 8 large 10-inch flour tortillas
- 1/2 head iceberg lettuce, chopped (about 4 cups)
- 1 1/4 cup diced tomatoes (about 3/4 of a beefsteak tomato)
- 16 oz grilled chicken breast strips (pre-cooked or freshly grilled)
- 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
Instructions
-
Prep the Ingredients
Wash and chop the iceberg lettuce and dice the tomato. If using pre-cooked grilled chicken strips, heat them in a skillet or microwave until warmed through. Shred the cheese if not using pre-shredded. -
Warm the Tortillas
Heat each tortilla in a dry skillet over medium heat for 10–15 seconds per side, or microwave them stacked in a damp paper towel for about 30 seconds. This makes them flexible and easier to roll. -
Layer the Fillings
On each warm tortilla, layer in this order: chopped lettuce, diced tomato, grilled chicken strips, shredded cheddar cheese, and crunchy tortilla strips. -
Add the Sauces
Drizzle about 1 tablespoon of ranch dressing and 1 tablespoon of Taco Bell creamy chipotle sauce over each burrito. Add more if you love extra sauce. -
Roll the Burrito
Fold in the sides of the tortilla, then roll from the bottom up to seal everything in. Don’t overfill — keep it snug so it doesn’t burst when biting. -
Toast the Burrito (Optional)
For added crispiness, place the rolled burritos seam-side down in a hot dry skillet. Toast for 1–2 minutes on each side until golden brown and slightly crisped.
Notes
- Shortcut Tip: Use store-bought grilled chicken to save time.
- Make It Extra: Add avocado slices or jalapeños for extra flavor and heat.
- Storage: Wrap leftovers in foil and refrigerate for up to 3 days. Reheat in a skillet or oven to maintain crispness.
- Vegetarian Swap: Replace chicken with grilled veggies and black beans for a meatless version.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Assembling, Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 burrito
- Calories: 540
- Sugar: 3g
- Sodium: 970mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 22g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 65mg
Keywords: chipotle ranch burrito, grilled chicken burrito, Taco Bell copycat, easy burrito recipe, creamy chipotle wrap, Tex-Mex dinner, cheesy chicken burrito