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Healthy and Tasty Chipotle Ranch Grilled Chicken Burritos

Warm, crispy tortillas stuffed with smoky chipotle chicken, fresh veggies, and creamy ranch dressing make these Chipotle Ranch Grilled Chicken Burritos a delicious, protein-packed meal. Perfect for busy weeknights or casual gatherings, they’re quick, customizable, and utterly irresistible.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Main Course
Cuisine: Tex-Mex
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded
  • ½ cup ranch dressing
  • 2 tablespoons chipotle sauce or adobo sauce
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup shredded cheese cheddar or Mexican blend
  • 4 large flour tortillas
  • 1 avocado sliced (optional)
  • Olive oil as needed for grilling
  • Salt and black pepper to taste

Method
 

Prepare the Chicken Filling
  1. In a large mixing bowl, combine the shredded chicken, ranch dressing, and chipotle sauce.
  2. Season with salt and pepper to taste, then mix thoroughly until the chicken is evenly coated.
2. Assemble the Burritos
  1. Place a tortilla on a clean surface.
  2. Add a portion of the chicken mixture to the center of the tortilla.
  3. Top with shredded lettuce, diced tomatoes, shredded cheese, and avocado slices (if using).
  4. Fold in the sides of the tortilla, then roll tightly from the bottom to create a burrito. Repeat with the remaining tortillas and filling.
3. Grill the Burritos
  1. Heat a skillet or grill pan over medium heat and lightly coat it with olive oil.
  2. Place the burritos seam-side down in the pan.
  3. Grill for 3–4 minutes per side, or until the tortillas are golden brown and crispy.
  4. Remove from heat and let them rest for 1–2 minutes before slicing in half.

Notes

  • Tortilla Tip: Warm the tortillas slightly before assembling to prevent tearing.
  • Adjusting Spice Levels: Add more chipotle sauce or a dash of hot sauce for extra heat.
  • Storage: Wrap leftover burritos tightly in foil and store in the refrigerator for up to 3 days or freeze for up to 2 months.

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