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This Chipotle Ranch Grilled Chicken Burrito has been my go-to dinner option whenever I need something that satisfies both the adults and kids in my house. The combination of grilled chicken with crunchy elements and that irresistible chipotle ranch sauce creates restaurant-quality flavor that always disappears quickly from our table.
I first made these burritos after my family couldn't stop talking about the Taco Bell version. After perfecting the recipe, my homemade version has become requested even more than takeout, especially on our busy weeknight rotation.
Ingredients
- Flour tortillas 10 inch size works best to hold all ingredients without tearing
- Iceberg lettuce provides the perfect crisp texture and mild flavor
- Diced tomatoes add freshness and a pop of color
- Grilled chicken breast strips ensure protein packed satisfaction
- Shredded cheddar cheese melts beautifully for that gooey texture
- Crunchy tortilla strips create that essential textural contrast
- Ranch dressing brings creamy tanginess that kids especially love
- Taco Bell Creamy Chipotle Sauce adds that signature smoky heat
Step-by-Step Instructions
- Prep the Ingredients
- Gather and prepare all components before assembly by grating the cheese, chopping the lettuce into thin shreds, and dicing tomatoes into small pieces. Having everything ready makes the assembly process quick and efficient.
- Assemble the Burrito
- Lay a tortilla flat and layer with cheese first so it melts against the hot tortilla when cooked. Add chicken strips slightly off center, then drizzle with both sauces. Top with lettuce, tomatoes and tortilla strips, being careful not to overfill.
- Roll the Burrito
- Fold in both sides of the tortilla toward the center, then tightly roll from the bottom up, tucking in the sides as you go. The key is keeping it tight without tearing the tortilla, which ensures nothing falls out during grilling.
- Grill to Perfection
- Place the burrito seam side down first in a preheated skillet over medium heat. Grill each side for approximately 2 minutes until golden brown and crispy. This seals the burrito and adds wonderful texture contrast to the soft interior.
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The crunchy tortilla strips are my secret weapon in this recipe. I discovered their importance accidentally when I was out of them once and used crushed chips instead. While still good, the special tortilla strips add a lighter crunch that perfectly complements the other textures.
Storage and Reheating
These burritos can be assembled ahead of time and stored in the refrigerator for up to 2 days before grilling. For best results, wrap each ungrilled burrito tightly in aluminum foil or plastic wrap. When ready to enjoy, simply unwrap and grill as directed. The texture remains perfect and the convenience is unbeatable for busy days.
Sauce Variations
The beauty of this recipe lies in its flexibility with sauces. If you cannot find Taco Bell Chipotle Sauce, mix 1/2 cup of mayonnaise with 2 tablespoons of pureed chipotle peppers in adobo sauce and 1 teaspoon of lime juice. For a milder version especially popular with children, use only ranch dressing and skip the chipotle component completely.
Serving Suggestions
Transform these burritos into a complete meal by serving alongside Mexican rice and refried beans. For a lighter option, pair with a simple avocado and corn salad dressed with lime juice. When entertaining, cut grilled burritos in half diagonally and arrange on a platter with small bowls of extra sauce, guacamole, and sour cream for dipping.
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Common Questions
- → What can I substitute for the Taco Bell Creamy Chipotle Sauce?
If you can't find Taco Bell Creamy Chipotle Sauce, you can make your own by mixing mayonnaise with chipotle peppers in adobo sauce, lime juice, and a pinch of garlic powder. Alternatively, any smoky chipotle-flavored sauce or a spicy mayo will work as a substitute.
- → Can I prepare these burritos ahead of time?
Yes! You can assemble the burritos without grilling them, wrap individually in foil, and refrigerate for up to 24 hours. When ready to eat, unwrap and grill until golden and crispy. For longer storage, freeze the wrapped burritos for up to 3 months and thaw before grilling.
- → How can I make these burritos vegetarian?
To make vegetarian chipotle ranch burritos, simply replace the grilled chicken with black beans, pinto beans, or plant-based chicken alternatives. You can also add grilled vegetables like bell peppers and onions for extra flavor and texture.
- → What's the best way to warm tortillas before assembling?
For the most pliable tortillas, warm them briefly in a dry skillet over medium heat for about 10-15 seconds per side. Alternatively, wrap a stack of tortillas in damp paper towels and microwave for 30 seconds, or until warm and flexible.
- → Why are my burritos falling apart when I grill them?
This typically happens if the tortilla is overfilled or not properly folded. Make sure to tuck in the sides firmly before rolling and don't overstuff the burrito. Also, placing the burrito seam-side down first when grilling helps seal it closed.
- → What sides pair well with these burritos?
These burritos pair wonderfully with Mexican rice, refried beans, corn salad, guacamole, or a simple green salad. Tortilla chips with salsa or queso dip also make excellent accompaniments for a complete meal.