Chipotle Ranch Chicken Burrito

Why make this recipe

This burrito is quick, tasty, and fills you up. You get grilled chicken, fresh veggies, and a smoky chipotle ranch flavor. It works for lunch, dinner, or a packed meal. If you like simple meals with bold taste, try this.

introduction

This Chipotle Ranch Chicken Burrito mixes warm tortillas, juicy chicken, crisp lettuce, ripe tomato, and creamy avocado. The chipotle ranch sauce adds spice and cream. You can make it fast with leftover grilled chicken. For more simple chicken ideas, see these chicken breast recipes.

how to make Chipotle Ranch Chicken Burrito

Ingredients :
8 large flour or wheat burrito tortillas, 4 cups shredded iceberg lettuce, 1.5 cups diced Roma, slicing, or vine tomatoes, 1 large Hass avocado, diced, 1 lb grilled chicken, cubed or shredded, 2 cups shredded Mexican blend or cheddar cheese, Chipotle ranch dressing

Directions :

1. Warm the burrito tortillas in a skillet or microwave until soft.
2. In a large bowl, combine shredded lettuce, diced tomatoes, and avocado.
3. Add the grilled chicken and toss gently.
4. Spread some chipotle ranch dressing over the mixture.
5. On each tortilla, place a generous amount of the chicken mixture, then sprinkle with shredded cheese.
6. Fold in the sides of the tortilla and roll it up tightly to form a burrito.
7. Serve with additional chipotle ranch dressing on the side and enjoy!

how to serve Chipotle Ranch Chicken Burrito

Cut the burrito in half to show the filling. Serve warm with extra chipotle ranch on the side. Add a small salad, tortilla chips, or pickled jalapeños for a full plate. A lime wedge brightens the flavor.

how to store Chipotle Ranch Chicken Burrito

Wrap finished burritos in foil or plastic wrap. Store in the fridge for up to 3 days. If you plan to freeze, wrap tightly and freeze up to 2 months. Reheat in an oven or skillet to keep the tortilla from getting soggy. Avoid dressing inside if you will store long; add fresh dressing when serving.

tips to make Chipotle Ranch Chicken Burrito

• Use warm tortillas so they fold without cracking.
• Dice the avocado last to keep it fresh and green.
• If you like more smoke, add a few drops of adobo sauce from canned chipotles.
• Use shredded chicken for easier rolling and even bites.
• For a lighter version, use Greek yogurt mixed with chipotle powder instead of full ranch.
  For other easy baked chicken ideas, try this baked chicken breast recipes link.

variation (if any)

• Make it vegetarian: swap chicken for seasoned grilled tofu or roasted beans.
• Add rice and black beans for a heartier burrito.
• Use pepper jack cheese for more heat.
• Turn it into a bowl: skip the tortilla and layer ingredients in a bowl.

FAQs

Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken works well and speeds up prep.

Q: How spicy is the chipotle ranch?
A: It has a smoky heat. You can add less dressing or use plain ranch to reduce spice.

Q: Can I make these ahead for a party?
A: You can prep fillings a few hours ahead. Keep tortillas warm and add dressing right before serving.

Q: What is the best tortilla to use?
A: Large flour or wheat burrito tortillas work best for wrapping and holding the filling.

Q: Can I freeze the burritos with dressing inside?
A: It’s better to freeze without dressing to avoid sogginess. Add dressing after thawing.

Conclusion

For a similar full recipe idea and more tips on chipotle ranch burritos, see this guide: Chipotle Ranch Grilled Chicken Burrito – Alyona’s Cooking.

Chipotle Ranch Chicken Burrito

A quick and tasty burrito filled with grilled chicken, fresh veggies, and a smoky chipotle ranch flavor, perfect for lunch or dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Main Course

Cuisine: Mexican

Calories: 550

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 8 large large flour or wheat burrito tortillas Use warm for easier folding.
• 4 cups shredded iceberg lettuce
• 1.5 cups diced Roma, slicing, or vine tomatoes
• 1 large Hass avocado, diced Dice last to keep it fresh.
• 1 lb grilled chicken, cubed or shredded Rotisserie chicken works well.
• 2 cups shredded Mexican blend or cheddar cheese Use pepper jack for more heat if desired.
• to taste Chipotle ranch dressing Use less for milder flavor.

Method

 

Preparation

1. Warm the burrito tortillas in a skillet or microwave until soft.
2. In a large bowl, combine shredded lettuce, diced tomatoes, and avocado.
3. Add the grilled chicken and toss gently.
4. Spread chipotle ranch dressing over the mixture.
5. On each tortilla, place a generous amount of the chicken mixture, then sprinkle with shredded cheese.
6. Fold in the sides of the tortilla and roll it up tightly to form a burrito.

Serving

1. Cut the burrito in half to show the filling. Serve warm with extra chipotle ranch dressing on the side.
2. Add a small salad, tortilla chips, or pickled jalapeños for a full plate. A lime wedge brightens the flavor.

Storing

1. Wrap finished burritos in foil or plastic wrap. Store in the fridge for up to 3 days.
2. If you plan to freeze, wrap tightly and freeze for up to 2 months. Reheat in an oven or skillet to keep the tortilla from getting soggy.
3. Avoid dressing inside if you will store long; add fresh dressing when serving.

Notes

Use warm tortillas to avoid cracking. For a lighter version, substitute Greek yogurt mixed with chipotle powder for the ranch.