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This chipotle ranch grilled chicken burrito is the kind of satisfying handheld meal that hits every craving. Packed with tender chicken strips, crunchy tortilla bits, crisp lettuce, juicy tomatoes, and melty cheese, it all comes together with a bold chipotle and ranch combo. Inspired by a fast food favorite but made at home in just half an hour, this recipe is now one of our weeknight lifesavers.
I first made this after a long day when I needed something fast and tasty. My husband asked if I had picked it up from a restaurant and now it is in our regular dinner rotation.
Ingredients
- Flour tortillas: Go for soft fresh tortillas for easy folding and the perfect chewy texture
- Iceberg lettuce: Adds crunch and coolness to balance the warm fillings
- Diced tomatoes: Fresh juicy tomatoes keep every bite refreshing
- Grilled chicken breast strips: Choose well seasoned precooked chicken or grill your own for smoky flavor
- Shredded cheddar cheese: Melts beautifully and adds sharp creamy taste
- Crunchy tortilla strips: Give texture contrast and a satisfying crunch in every bite
- Ranch dressing: Brings creaminess and tang that pairs well with smoky chipotle
- Creamy chipotle sauce: Adds bold smoky heat and depth of flavor
Step-by-Step Instructions
- Prep the Ingredients:
- Wash and chop the lettuce dice the tomatoes and grate the cheese then lay everything out for easy assembly
- Layer the Filling:
- Place a tortilla flat and add cheese chicken chipotle sauce ranch dressing lettuce tomatoes and tortilla strips in that order for even layering
- Wrap the Burrito:
- Fold the sides in first then roll tightly from the bottom keeping the filling packed firmly inside
- Grill the Burrito:
- Heat a skillet to medium and toast the burrito on all sides until golden and slightly crispy using tongs to turn it gently
- Serve:
- Enjoy warm as is or slice in half for easier handling it tastes best fresh off the skillet
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Storage Tips
Wrap leftovers tightly in foil and refrigerate for up to two days To reheat use a skillet for best texture or microwave if in a hurry Avoid freezing once grilled as the lettuce and tortilla strips will lose texture
Ingredient Substitutions
Swap cheddar with pepper jack for more heat Use chopped rotisserie chicken for convenience Substitute tortilla strips with crushed corn chips if needed
Serving Suggestions
Pair with Mexican rice or refried beans Serve with a side of guacamole or salsa for dipping A handful of pickled jalapenos adds extra heat if desired
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Cultural Context
This burrito is inspired by popular fast food but made with a homemade twist. It combines American ranch flavors with bold Mexican chipotle giving it that Tex Mex fusion people love in quick service chains.
Frequently Asked Questions
- → Can I use different cheese for this burrito?
Yes, you can substitute cheddar with Mexican blend or Colby Jack for a similar melt and flavor.
- → How do I keep the burrito from falling apart when grilling?
Make sure to tuck in the sides tightly before rolling and use tongs to press gently while grilling to seal.
- → Can I make this ahead of time?
Yes, assemble and refrigerate the burritos, then grill just before serving to keep them crisp.
- → What can I use instead of tortilla strips?
Crushed tortilla chips are a great alternative for added crunch inside the burrito.
- → Is the chipotle sauce spicy?
It has a mild smoky kick, but you can adjust the amount to suit your heat preference.