Guys, I’m obsessed with this Chipotle Ranch Grilled Chicken Burrito recipe I’ve been making lately. Seriously, it’s become my go-to when I want something that’s got that restaurant-quality taste but without having to leave my house. The combo of smoky chipotle and creamy ranch with that perfectly seasoned chicken is just next level. And the best part? It’s actually super easy to throw together – way easier than you’d think looking at the final result. The tortilla gets all crispy on the outside while the filling stays nice and juicy. Trust me, keep reading cuz I’m gonna show you exactly how to make this at home and you’ll never want to go back to takeout burritos again.
Why You’ll Love This Chipotle Ranch Grilled Chicken Burrito
Listen, we’ve all been there – staring into the fridge at 6pm wondering what to make that isn’t the same boring dinner. That’s where this Chipotle Ranch Grilled Chicken Burrito comes in and saves the day. First time I made these was for my sister’s visit last summer. She’s super picky but ended up asking for the recipe before she even left! What makes these so great is you can totally customize them based on what you’ve got on hand. No cilantro? Skip it. Want extra cheese? Go for it. These burritos are totally forgiving and adaptable to whatever ingredients you’ve got. Plus, they’re perfect for meal prep – I often make a bunch on Sunday and eat them throughout the week.
Ingredients You’ll Need
For the Chipotle Ranch Sauce:
- 1/2 cup mayo – gives the sauce its creaminess, but you could sub Greek yogurt for a lighter version
- 1/3 cup sour cream – adds tanginess, but more Greek yogurt works here too if that’s all you have
- 2 tbsp chipotle peppers in adobo sauce – this is what gives that smoky heat, don’t skip this!
- 1 packet ranch seasoning – the store-bought stuff works great, but I’ll show you how to make your own below
- 1 tbsp lime juice – fresh is best but bottled works in a pinch
- 1 clove garlic – adds depth, but garlic powder works too
- Salt and pepper to taste – always adjust to your preference
For the Chicken:
- 2 lbs boneless skinless chicken breasts – thighs work great too and stay juicier
- 2 tbsp olive oil – for coating the chicken
- 1 tbsp chili powder – gives that classic southwest flavor
- 2 tsp cumin – adds earthiness
- 1 tsp garlic powder – for flavor without the chunks
- 1 tsp smoked paprika – for extra smokiness
- Salt and pepper – don’t be shy here
For the Burritos:
- 6 large flour tortillas – I like the burrito-sized ones that are about 10 inches
- 1 cup cooked rice – white or brown both work, or try cilantro-lime rice
- 1 can black beans, drained and rinsed – adds protein and texture
- 1 cup shredded cheese – Mexican blend is great but cheddar or monterey jack work too
- 1 cup diced tomatoes – fresh is best but can use canned in winter
- 1/2 cup corn kernels – frozen, canned, or fresh all work
- 1/4 cup diced red onion – adds crunch and flavor
- Fresh cilantro – skip if you’re one of those people who thinks it tastes like soap
- 1 avocado, sliced – optional but recommended for creaminess
How to Make Chipotle Ranch Grilled Chicken Burrito
Step 1: Make the Chipotle Ranch Sauce
- Throw all sauce ingredients in a blender or food processor
- Blend until smooth, about 30 seconds
- Taste and adjust seasonings – might need more chipotle if you like it spicy
- Transfer to a container and refrigerate while you prep everything else – it gets better as it sits
Step 2: Prepare and Cook the Chicken
- Mix all the chicken seasonings in a small bowl
- Rub chicken breasts with olive oil then coat evenly with seasoning mix
- Heat grill to medium-high (around 400°F) or use a grill pan on stove
- Grill chicken for about 5-7 mins per side until internal temp reaches 165°F
- You’ll know it’s done when you get nice grill marks and chicken feels firm
- Let it rest for 5 mins (super important – don’t skip this)
- Dice into small pieces – I like mine about 1/2 inch cubes
Step 3: Assemble Your Burritos
- Warm tortillas in microwave for 10-15 seconds to make them flexible
- Spread about 2 tbsp chipotle ranch sauce down center of each tortilla
- Layer with about 1/3 cup rice, followed by beans, chicken, cheese and veggies
- Don’t overstuff or it’ll be impossible to roll – been there!
- Fold in sides of tortilla, then roll from bottom, tucking edges as you go
- For extra crispy burritos, heat a pan with a little oil and place seam-side down
- Cook for 2-3 mins per side until golden and crispy
Step 4: Serve and Enjoy
- Cut in half diagonally to show off those layers
- Serve with extra chipotle ranch sauce for dipping
- Add side of tortilla chips and guacamole for a complete meal
Delicious Variations to Try
Breakfast Version
Add scrambled eggs and swap the rice for breakfast potatoes. Perfect for starting your day with a kick! Check out our Breakfast Burrito for more inspiration.
Vegetarian Option
Skip the chicken and double up on beans and veggies. Add some grilled portobello mushrooms for a meaty texture without the meat.
Spicy Lover’s Dream
Double the chipotle peppers in the sauce and add sliced jalapeños to the filling. Not for the faint of heart!
California Style
Add french fries inside the burrito along with extra avocado and a drizzle of extra virgin olive oil.
Beef Version
Swap chicken for seasoned ground beef or steak. Our Beef and Cheese Burrito recipe has great tips for perfectly seasoned beef.
Chipotle Ranch Grilled Chicken Burrito
Equipment
- Grill or grill pan
- Food processor or blender
- Skillet or pan (for crisping burritos)
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- Chipotle Ranch Sauce:
- 1/2 cup mayo
- 1/3 cup sour cream
- 2 tbsp chipotle peppers in adobo sauce
- 1 packet ranch seasoning
- 1 tbsp lime juice
- 1 clove garlic
- Salt and pepper to taste
- Chicken:
- 2 lbs boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- Burrito Filling:
- 6 large flour tortillas 10 inch
- 1 cup cooked rice
- 1 can black beans drained and rinsed
- 1 cup shredded cheese Mexican blend or similar
- 1 cup diced tomatoes
- 1/2 cup corn kernels
- 1/4 cup diced red onion
- Fresh cilantro to taste
- 1 avocado sliced (optional)
Instructions
- Make the Chipotle Ranch Sauce:
- Add mayo, sour cream, chipotle peppers, ranch seasoning, lime juice, and garlic to a blender.
- Blend until smooth, adjust seasoning, and refrigerate.
- Prepare and Cook the Chicken:
- Combine chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
- Coat chicken with olive oil and rub with spice mix.
- Grill on medium-high for 5–7 minutes per side, until 165°F internal temperature.
- Rest chicken for 5 minutes, then dice.
- Assemble the Burritos:
- Warm tortillas. Spread 2 tbsp chipotle ranch sauce on each.
- Add rice, beans, chicken, cheese, tomatoes, corn, onion, cilantro, and avocado.
- Fold and roll burritos tightly.
- Crisp the Burritos (optional):
- Heat a skillet with a little oil.
- Place burritos seam-side down and cook 2–3 mins per side until golden and crispy.
Notes
Nutrition
Frequently Asked Questions
What happened to Chipotle Ranch grilled chicken burrito?
Taco Bell discontinued their Chipotle Ranch Grilled Chicken Burrito as part of menu changes in 2020. Lots of fans were upset about it disappearing. Good news is this homemade version tastes even better than the original and you can customize it exactly how you want it.
What was in the Chipotle Ranch grilled chicken burrito from Taco Bell?
The original Taco Bell version had grilled chicken, fiesta strips (like tortilla strips), lettuce, tomatoes, cheese, and their signature chipotle ranch sauce all wrapped in a flour tortilla. Our homemade version kicks it up several notches with better ingredients and more filling options.
Is the Chipotle Ranch grilled chicken burrito healthy?
It can be! This homemade Chipotle Ranch Grilled Chicken Burrito is healthier than fast food versions since you control the ingredients. Use whole grain tortillas, increase the veggies, decrease cheese, and make a lighter chipotle ranch with Greek yogurt instead of mayo for a more nutritious option.
How many calories are in a Chipotle Ranch grilled chicken burrito?
A typical homemade Chipotle Ranch Grilled Chicken Burrito has about 650-750 calories depending on your specific ingredients and portions. The fast food version was around 820 calories. You can reduce calories by using less cheese, a smaller tortilla, or making a lighter sauce.
What is the healthiest order at Chipotle?
If you’re talking about the Chipotle restaurant chain, healthiest options include burrito bowls with lots of veggies, beans, lean protein like chicken or sofritas, and lighter toppings like salsa instead of sour cream and cheese. Skip the tortilla to save 300+ calories and go easy on rice. Our homemade burrito lets you control everything that goes in, making it potentially much healthier.
Tips for Perfect Burritos Every Time
- Don’t overstuff your tortilla – it’s tempting but will just make a mess
- Warming your tortillas makes them way more flexible and less likely to tear
- Let that chicken rest before cutting – keeps all the juices inside
- Batch prep components on Sunday for quick assembly during the week
- Customize heat level by adjusting amount of chipotle peppers
- The sauce tastes even better after sitting in fridge overnight
Make-Ahead and Storage Tips
These Chipotle Ranch Grilled Chicken Burritos are perfect for meal prep. Make a bunch on Sunday, wrap individually in foil, and refrigerate for up to 4 days. To reheat, either microwave for 1-2 mins (remove foil first!) or heat in a 350°F oven for about 15 mins still wrapped in foil.
You can also freeze these bad boys! Just wrap tightly in foil then place in freezer bags. They’ll keep for about 3 months. Reheat from frozen in a 375°F oven for about 30-40 mins.
The Best Homemade Chipotle Ranch Grilled Chicken Burrito Experience
First time I served these to my friends for our monthly dinner night, there was total silence for like 5 mins – just the sound of everyone devouring their burritos. My buddy Mike, who always claims his mom makes the best Mexican food, actually asked for the recipe. That’s when I knew this was a keeper.
What I love most about this Chipotle Ranch Grilled Chicken Burrito is how it brings together those traditional flavors we all crave but with some modern twists. Don’t be afraid to make it your own – cooking should be about experimenting and finding what works for you and your family.
So next time you’re craving a restaurant-quality burrito, skip the takeout and try this instead. Your wallet and your tastebuds will thank you!