Easy Chipotle Ranch Grilled Chicken Burrito
This Easy Chipotle Ranch Grilled Chicken Burrito is a flavorful, satisfying meal that brings together tender grilled chicken, creamy chipotle ranch, crisp vegetables, and melty cheese—all wrapped in a warm flour tortilla. It’s quick to prepare, easy to customize, and perfect for busy weeknights or casual gatherings.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Scale
- 2 cups cooked, shredded grilled chicken
- 4 large flour tortillas
- 1/2 cup chipotle ranch dressing
- 1 cup cooked white rice (optional)
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Olive oil (for grilling)
Instructions
- Prepare the Chicken:
Season raw chicken with salt, pepper, garlic powder, onion powder, and smoked paprika. Grill over medium-high heat for 5–6 minutes per side or until cooked through. Let rest, then shred. If using cooked chicken, reheat gently before using. - Warm the Tortillas:
Heat each tortilla in a dry skillet over medium heat for 20–30 seconds per side until soft and flexible. - Assemble the Burrito:
Lay a tortilla flat. Spread 2–3 tablespoons of chipotle ranch dressing in the center. Add 1/2 cup shredded grilled chicken. Layer with rice (if using), lettuce, diced tomatoes, shredded cheese, and green onions. Season lightly if needed. - Fold the Burrito:
Fold the sides inward, then roll tightly from the bottom, tucking as you go to secure the filling. - Grill the Burrito:
Brush the outside lightly with olive oil. Place seam-side down in a hot skillet or grill pan. Grill for 2–3 minutes per side until golden and crispy. - Serve:
Cut in half if desired. Serve hot with extra chipotle ranch on the side for dipping.
Notes
For added texture, include roasted corn or black beans.
Substitute rice with cauliflower rice for a lower-carb option.
Burritos can be frozen before grilling for easy meal prep.