Chipotle Ranch Grilled Chicken Burrito (Easy 30-Minute Recipe)

Whip up this easy Taco Bell copycat Chipotle Ranch Grilled Chicken Burrito at home for a crave-worthy meal that’s way better than takeout!

Hey friend! So glad you’re here. There are some recipes that just stick with you, you know? For me, it’s the legendary Chipotle Ranch Grilled Chicken Burrito from Taco Bell. When they took it off the menu, I think a little piece of my heart went with it! After a ton of testing in my own kitchen, I’ve finally cracked the code. This homemade version has all the smoky, creamy, cheesy goodness you remember, but even better, because it’s made with love right at home.

Key Takeaways

• Taste of Nostalgia: Get that fan-favorite Taco Bell flavor you’ve been missing, right in your own kitchen.
• Ready in 30: This crave-worthy meal comes together in about 30 minutes, making it perfect for a weeknight dinner.
• So Much Better Than Takeout: You control the quality of the ingredients, making it fresher and more satisfying.
• A Flavor Explosion: The combination of smoky chipotle and cool, zesty ranch is just incredible. If you love this flavor profile, you have to try my Cheesy Ranch Potatoes and Smoked Sausage too!

Why You’ll Love This Chipotle Ranch Grilled Chicken Burrito

I’m serious, this recipe is about to become a regular in your meal rotation. Here’s why I know you’re going to fall head over heels for it:

• The Sauces Are Everything: You get a double-dose of deliciousness with a smoky, spicy chipotle sauce and a cool, creamy avocado ranch. They’re a match made in heaven!
• Perfectly Grilled Chicken: We’re using tender, juicy grilled chicken that’s seasoned just right to complement the zesty sauces.
• That Toasted Tortilla Crunch: Grilling the burrito at the end isn’t just for show—it melts the cheese, seals everything together, and gives the outside a satisfyingly crisp texture.
• Packed with Healthy Fats: Thanks to the fresh avocado in the ranch sauce, you’re getting a dose of heart-healthy fats. It’s a trick I also use in my Grilled California Avocado Chicken to make it extra creamy and satisfying.
• A True Crowd-Pleaser: Whether you’re feeding picky eaters or hungry teens, everyone loves a good burrito. This one disappears fast.
• Meal-Prep Magic: These burritos are fantastic for making ahead of time. Just assemble, wrap, and store for an easy lunch or dinner later in the week.

The Story Behind the Burrito

Okay, confession time. Back in my college days, the Taco Bell drive-thru was practically a food group, especially during late-night study sessions. The Chipotle Ranch Grilled Chicken Burrito was my absolute go-to. It was the perfect handheld meal—warm, cheesy, and packed with flavor. When it vanished from the menu years ago, it felt like a personal loss! I can’t be the only one who felt that way, right?

For years, I’ve been on a mission to recreate that specific magic. It wasn’t just about the chicken or the cheese; the real secret was nailing the sauces. The smoky kick of the chipotle paired with the cool creaminess of the ranch was just chef’s kiss. After countless batches and tweaks, I finally landed on a duo of sauces that tastes just like I remember. The creamy sauce element is so important in comfort food, just like in my Creamy Chicken Garlic Pasta Recipe. This burrito is more than just a copycat; it’s a little piece of my history, upgraded for my home kitchen.

Ingredients for Chipotle Ranch Grilled Chicken Burrito

Here’s what you’ll need to build your masterpiece. Don’t be shy with substitutions—make it your own!

Equipment Needed

You don’t need any fancy gadgets for this recipe, just a few kitchen basics:

• Grill Pan or Large Skillet: For cooking the chicken and toasting the burritos.
• Blender or Food Processor: For making the sauces smooth and creamy.
• Mixing Bowls: For prepping your ingredients.
• Whisk
• Tongs

How to Make a Chipotle Ranch Grilled Chicken Burrito Step-by-Step

Ready to get rolling? Let’s do this!

1. Mix the Sauces: In a blender, combine all ingredients for the Creamy Chipotle Sauce and blend until smooth. Scrape it out into a bowl. Rinse the blender, then combine all ingredients for the Avocado Ranch Sauce and blend until creamy. Set both sauces aside.
2. Cook the Chicken: Season your chicken with salt and pepper. Heat a little oil in your grill pan or skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, until fully cooked through. If you love cooking on a flat-top, you could even adapt this for a Blackstone, similar to my Blackstone Chicken Parmesan.
3. Rest and Dice: Let the cooked chicken rest for a few minutes, then dice it into bite-sized pieces.
4. Warm the Tortillas: This is key! Warm your flour tortillas for about 20–30 seconds in the microwave or a dry skillet. This makes them soft and pliable, so they won’t tear when you roll them.
5. Assemble the Burrito: Lay a warm tortilla flat. Down the center, layer your ingredients: a handful of diced chicken, a sprinkle of lettuce and tomatoes, a generous spoonful of each sauce, and a good handful of shredded cheese and fiesta strips.
6. Fold It Up: Fold the short sides of the tortilla in first. Then, holding those sides in place, tightly roll the burrito from the bottom up.
7. Grill to Perfection: Place the burrito seam-side down onto your preheated grill pan or skillet. Cook for 2–3 minutes per side, until the outside is golden brown and crispy and the cheese inside is gloriously melted.
8. Serve Immediately: Slice your Chipotle Ranch Grilled Chicken Burrito in half and serve it warm while the tortilla is still crisp.

Expert Tips for the Best Results

I’ve made a lot of burritos in my day. Here are a few little tricks I’ve learned along the way:

• Don’t Skip Warming the Tortilla: I know it’s an extra step, but a cold tortilla will crack and break every time. A quick 20 seconds in the microwave is a total game-changer.
• Don’t Overstuff! It’s so tempting to load it up, but an overfilled burrito is impossible to fold and will fall apart. For another perfectly portioned handheld meal, check out my Garlic Parmesan Cheeseburger Bombs.
• Get Your “Mise en Place” Ready: That’s just a fancy French term for having all your ingredients prepped and ready to go before you start assembling. It makes the whole process smooth and stress-free.
• Make Extra Sauce: Trust me on this one. You’ll want extra for dipping, or for drizzling over salads and tacos later in the week.
• The Grill Press Trick: If you have a bacon press or even another heavy pan, press down lightly on the burrito as it grills. This helps create an amazing seal and those coveted grill marks.

What to Serve With Your Burrito

This burrito is a full meal on its own, but if you want to round it out, here are a few ideas:

• Cilantro Lime Rice: A perfect, fluffy side to catch any extra sauce.
• Seasoned Black Beans: Simple, hearty, and delicious.
• A Fresh Salad: The rich, savory burrito pairs beautifully with the bright, juicy flavors in The Best Summer Peach Fruit Salad.

Storing and Reheating Tips

These burritos are great for meal prep! To store, let them cool completely, then wrap each one tightly in aluminum foil. They’ll keep in the refrigerator for up to 3 days.

For the best texture, reheat them in a dry skillet over medium heat or in an air fryer at 350°F for 5-7 minutes, until warmed through and crispy again. I don’t recommend the microwave, as it can make the tortilla soggy.

Nutrition Facts

Disclaimer: Nutrition information is estimated using the USDA FoodData Central database and may vary based on the specific ingredients, brands, and cooking methods used. This information is provided for informational purposes only and is not intended to be a substitute for professional medical or dietary advice.

FAQs About the Chipotle Ranch Grilled Chicken Burrito

Final Thoughts

I truly hope you love this recipe as much as my family and I do. It’s a little taste of nostalgia, a fun kitchen project, and a seriously delicious meal all rolled into one. There’s nothing better than recreating a restaurant favorite and realizing you can make it even better at home.

And if you’ve got room for dessert, you have to try my Heaven on Earth No-Bake Cake! It’s the perfect sweet ending.

If you give this burrito a try, please leave a comment and a rating below—I love hearing from you! And don’t forget to tag me in your photos on social media.

Save this recipe for later—and follow us on Pinterest & Facebook for daily deliciousness!

Happy cooking!

Chipotle Ranch Grilled Chicken Burrito

• Author: Karen Colman
• Prep Time: 15 Minutes
• Cook Time: 15 Minutes
• Total Time: 30 Minutes
• Yield: 4 Burritos 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American, Mexican-Inspired

Print Recipe

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Description

The easy copycat recipe for the famous Chipotle Ranch Grilled Chicken Burrito from Taco Bell. Learn how to make the juicy grilled chicken and signature creamy chipotle and avocado ranch sauces right at home in just 30 minutes!

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Ingredients

Scale 1x2x3x

  For the Burritos:

1 lb boneless, skinless chicken breast

4 large (10-inch) flour tortillas

1 cup shredded iceberg or romaine lettuce

1/2 cup diced tomatoes

1 cup shredded cheddar cheese

1/2 cup Fiesta strips or crushed tortilla chips

  For the Creamy Chipotle Sauce:

1/2 cup mayonnaise

2 tbsp sour cream or Greek yogurt

1–2 canned chipotle peppers in adobo + 1 tsp adobo sauce

1 tbsp lime juice

1/2 tsp garlic powder

  For the Avocado Ranch Sauce:

1/2 ripe avocado

1/2 cup buttermilk

1 tbsp ranch seasoning mix

1 tbsp chopped fresh cilantro (optional)

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Instructions

• Mix the Sauces: In a blender, combine all ingredients for the Creamy Chipotle Sauce and blend until smooth. Scrape into a bowl. Rinse the blender, then combine all ingredients for the Avocado Ranch Sauce and blend until creamy. Set both sauces aside.

• Cook the Chicken: Season chicken with salt and pepper. Heat oil in a grill pan over medium-high heat. Cook chicken for 5–7 minutes per side, until fully cooked. Let it rest for a few minutes, then dice into bite-sized pieces.

• Warm the Tortillas: Warm flour tortillas for 20–30 seconds in the microwave or a dry skillet to make them soft and pliable so they don’t tear.

• Assemble the Burrito: Lay a warm tortilla flat. Down the center, layer your ingredients: diced chicken, lettuce, tomatoes, a spoonful of each sauce, shredded cheese, and fiesta strips.

• Fold It Up: Fold the short sides of the tortilla in first. Then, holding those sides in place, tightly roll the burrito from the bottom up.

• Grill to Perfection: Place the burrito seam-side down onto the preheated grill pan. Cook for 2–3 minutes per side, until the outside is golden brown and crispy and the cheese is melted.

• Serve Immediately: Slice your burrito in half and serve warm.

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Notes

Don’t Skip Warming the Tortilla: A cold tortilla will crack and break every time. A quick 20 seconds in the microwave is a total game-changer.

Don’t Overstuff! It’s tempting, but an overfilled burrito is impossible to fold. Be modest with your fillings.

Get Your “Mise en Place” Ready: Have all your ingredients prepped and ready to go before you start assembling. It makes the whole process smooth and stress-free.

Make Extra Sauce: Trust me, you’ll want extra for dipping, or for drizzling over salads and tacos later in the week.

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Nutrition

• Serving Size: 1 burrito
• Calories: 685
• Sugar: 4g
• Sodium: 1550mg
• Fat: 38g
• Saturated Fat: 12g
• Unsaturated Fat: 26g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 5g
• Protein: 36g
• Cholesterol: 115mg

Keywords: chipotle ranch grilled chicken burrito, taco bell copycat, grilled stuffed burrito, copycat recipe