Description

Say hello to your new go-to comfort food! This Chipotle Ranch Grilled Chicken Burrito wraps together all the best things—grilled smoky chicken, creamy chipotle ranch, melty cheese, and crisp veggies—in a toasted tortilla with just the right amount of crunch. It’s bold, cheesy, and incredibly satisfying, making it perfect for quick lunches, easy dinners, or a flavorful meal prep option. With just the right mix of spice and creaminess, this burrito recipe is bound to become a weekly favorite in your kitchen. Whether you’re on the hunt for breakfast ideas, dinner ideas, or a healthy snack, this one checks every box with flavor, flair, and just the right amount of heat.

Ingredients

Scale

2 boneless, skinless chicken breasts (or thighs)
1/2 cup ranch dressing
1–2 tablespoons chipotle peppers in adobo sauce (finely chopped)
4 large flour tortillas (10–12 inch, burrito-size)
1 cup shredded cheddar or pepper jack cheese
1/2 cup chopped red bell peppers
1/4 cup chopped fresh cilantro
1/4 cup chopped green or red onions
Optional: 1/4 cup cooked bacon or chorizo
Optional add-ins: black beans, avocado slices, corn, jalapeños

Instructions

Season and grill the chicken over medium-high heat for 6–7 minutes per side, until fully cooked. Let rest, then chop into bite-sized pieces.
In a bowl, mix ranch dressing with chipotle peppers to create your chipotle ranch sauce.
Toss chopped chicken with chipotle ranch, cheese, bell peppers, onions, and cilantro. Add optional ingredients if using.
Warm tortillas in a dry skillet until soft and pliable.
Spoon filling into the center of each tortilla. Fold in sides and roll tightly.
Grill each burrito seam-side down in a skillet for 2–3 minutes per side until golden and crisp.
Let sit for 1 minute, then slice and serve with extra chipotle ranch if desired.