Description

There’s something about the smell of grilled chicken and the warm embrace of a tortilla that takes me back to carefree summer evenings and spontaneous taco runs. One of my favorite fast-food indulgences was always Taco Bell’s Chipotle Ranch Grilled Chicken Burrito. It was the perfect balance of smoky, spicy, creamy, and crunchy—a true masterpiece in handheld form. But what if I told you that you could recreate this magic at home, with even fresher, tastier ingredients?

This homemade Chipotle Ranch Grilled Chicken Burrito recipe not only mimics the fast-food classic, but it also elevates it. Imagine tender grilled chicken, smoky chipotle ranch dressing, crisp lettuce, juicy tomatoes, creamy avocado, and a generous sprinkle of shredded cheese, all rolled up in a perfectly soft tortilla. It’s a burst of flavor in every bite!

Whether you’re whipping up a weeknight dinner or prepping ahead for grab-and-go lunches, these burritos are a game-changer. They’re quick to assemble, customizable for every palate, and so much fun to make. Gather your ingredients, and let’s roll into a burrito adventure!

Ingredients

Grilled Chicken – 2 cups, cooked and shredded.
Flour Tortillas – 4 large (or gluten-free if preferred).
Chipotle Ranch Dressing – ½ cup (store-bought or homemade).
Romaine Lettuce – 1 cup, shredded.
Tomatoes – 1 cup, diced.
Shredded Cheese – 1 cup (cheddar or Monterey Jack).
Avocado – 1, sliced (optional).

Optional Add-Ins:

Black Beans – ½ cup, rinsed and drained.
Corn Kernels – ½ cup (fresh, frozen, or canned).
Cilantro – A handful, chopped, for garnish.

Instructions

Step 1: Marinate and Grill the Chicken

Start by marinating your chicken for maximum flavor. Combine olive oil, lime juice, minced garlic, cumin, smoked paprika, and a pinch of salt in a bowl. Add the chicken, tossing to coat, and let it marinate for at least 30 minutes (or overnight if you have the time).

Heat your grill or grill pan to medium-high. Cook the chicken for 6–8 minutes on each side until the internal temperature reaches 165°F. Allow it to rest for 5 minutes before shredding or chopping into bite-sized pieces.

Step 2: Prep the Vegetables

While the chicken is grilling, prepare your vegetables. Wash and shred the romaine lettuce into thin strips, dice the tomatoes, and slice the avocado. For extra crunch, you can add a sprinkle of chopped onions or jalapeños.

Step 3: Warm the Tortillas

Warm your tortillas to make them pliable and easy to roll. There are a few ways to do this:

On a skillet: Heat each tortilla for about 20 seconds on each side over medium heat.
In the microwave: Wrap the tortillas in a damp paper towel and microwave for 20 seconds.
In the oven: Wrap tortillas in foil and heat them in a 350°F oven for 5–7 minutes.

Step 4: Assemble the Burritos

Now comes the fun part! Lay a tortilla flat on a clean surface. Spread a generous spoonful of chipotle ranch dressing down the center. Layer the shredded chicken, lettuce, tomatoes, cheese, and avocado slices. Add any optional toppings, like beans or corn, for an extra burst of flavor.

To roll the burrito:

Fold the sides of the tortilla inward.
Starting from the bottom, roll it up tightly, tucking the filling in as you go.
Place the burrito seam-side down to keep it secure.

Step 5: Toast and Serve

For an authentic grilled finish, toast the burritos. Heat a skillet over medium heat, place the burrito seam-side down, and cook for 1–2 minutes on each side until golden and slightly crispy.

Serve immediately with a side of tortilla chips, salsa, or guacamole.

Notes

Leftovers: Store leftover burrito fillings in separate airtight containers for up to 3 days. Reheat the chicken and tortillas before assembling.
Customizable: Add your favorite ingredients like rice, beans, or grilled veggies to make each burrito your own.
Chipotle Ranch Dressing: Homemade versions taste fantastic, but store-bought works perfectly in a pinch!