Go Back

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
Cook Time 5 minutes
Total Time 20 minutes
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.