Chipotle Ranch Grilled Chicken Burrito: Better Than Taco Bell

This homemade chipotle ranch grilled chicken burrito recreates Taco Bell’s popular menu item with fresher ingredients and bigger flavor. Tender grilled chicken meets zesty chipotle ranch sauce in a perfectly toasted tortilla for an irresistible meal!

Chipotle Ranch Grilled Chicken Burrito

When Taco Bell introduced their Chipotle Ranch Grilled Chicken Burrito, it quickly became a fan favorite. However, making this delicious wrap at home elevates the experience with fresher ingredients, more generous portions, and customizable flavors that perfectly match your preferences.

This homemade version features juicy grilled chicken marinated in Mexican-inspired spices, creamy chipotle ranch sauce with the perfect kick of heat, and a blend of fillings that create the ultimate satisfying burrito. The combination of warm rice, seasoned black beans, crisp lettuce, melty cheese, and that signature sauce all wrapped in a lightly toasted tortilla delivers explosive flavor in every bite.

What makes this recipe special is the balance between convenience and quality. You’ll achieve restaurant-quality results in just 30 minutes of active preparation time, making it perfect for busy weeknight dinners or weekend lunch treats. The flavor profile hits all the right notes – smoky, spicy, creamy, and savory – for a truly crave-worthy meal.

Ingredients

For the Grilled Chicken:

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Chipotle Ranch Sauce:

• 1/2 cup ranch dressing
• 2 tablespoons chipotle peppers in adobo sauce, finely chopped
• 1 tablespoon lime juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano

For Assembly:

• 4 large flour tortillas (10-inch)
• 2 cups cooked rice (white or Mexican-style)
• 1 cup black beans, drained and rinsed
• 1 cup shredded cheddar or Mexican-blend cheese
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced (optional)
• Lime wedges for serving

Tools Used to Make Chipotle Ranch Grilled Chicken Burrito

• Grill pan or outdoor grill
• Mixing bowls (various sizes)
• Cutting board and sharp knife
• Measuring cups and spoons
• Tongs for flipping chicken
• Small food processor or blender (for sauce)
• Heavy-duty aluminum foil
• Skillet or griddle (for toasting burritos)
• Meat thermometer

How to Make Chipotle Ranch Grilled Chicken Burrito

Step 1: Marinate the Chicken

1. In a medium bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
2. Add chicken breasts and toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).

Step 2: Prepare the Chipotle Ranch Sauce

1. In a small bowl, combine ranch dressing, chopped chipotle peppers with adobo sauce, lime juice, garlic powder, and oregano.
2. Stir well until thoroughly mixed. Refrigerate until ready to use.

Step 3: Grill the Chicken

1. Preheat grill or grill pan to medium-high heat.
2. Remove chicken from marinade and grill for 5-7 minutes per side, or until internal temperature reaches 165°F.
3. Let chicken rest for 5 minutes, then slice into thin strips.

Step 4: Assemble the Burritos

1. Warm tortillas slightly to make them more pliable.
2. Spread about 2 tablespoons of chipotle ranch sauce in the center of each tortilla.
3. Layer with 1/2 cup rice, 1/4 cup black beans, grilled chicken strips, 1/4 cup shredded cheese, shredded lettuce, diced tomatoes, red onion, and cilantro.
4. Add avocado slices if using.

Step 5: Fold and Toast

1. Fold in the sides of the tortilla, then roll from the bottom up to enclose the filling.
2. Heat a skillet over medium heat and lightly coat with cooking spray.
3. Place burritos seam-side down and toast for 1-2 minutes per side until golden brown and crispy.
4. Serve immediately with extra chipotle ranch sauce and lime wedges.

This homemade burrito brings together all the flavors you love from Taco Bell’s version but with fresher ingredients and more generous portions. The combination of smoky grilled chicken, zesty chipotle ranch, and perfectly seasoned fillings creates a restaurant-quality meal right in your own kitchen.

Serving Chipotle Ranch Grilled Chicken Burrito

These chipotle ranch grilled chicken burritos are best served immediately after toasting while they’re still warm and crispy on the outside. For a complete meal, pair your burrito with a side of fresh spring salad or chips and homemade salsa.

If serving for a group, you can keep the assembled burritos warm in a low oven (200°F) for up to 30 minutes. Alternatively, set up a burrito bar with all the components laid out so everyone can build their own custom creation.

For presentation, cut the burritos diagonally and arrange on a plate with a small bowl of extra chipotle ranch sauce for dipping. Garnish with lime wedges, fresh cilantro, and perhaps a few jalapeño slices for those who enjoy extra heat.

These burritos also make excellent packed lunches. Simply wrap tightly in foil after assembly (skip the toasting step) and heat in a microwave or toaster oven when ready to eat. The flavors actually develop beautifully when given time to meld together, making this a perfect make-ahead meal option.

Frequently Asked Questions

Can I make the chipotle ranch sauce ahead of time?

Absolutely! The chipotle ranch sauce can be prepared up to 5 days in advance and stored in an airtight container in the refrigerator. In fact, making it ahead allows the flavors to develop more fully, resulting in an even more delicious sauce.

How spicy is this burrito?

With the recipe as written, the spice level is medium – enough to notice the heat but not overwhelming. You can easily adjust the spiciness by changing the amount of chipotle peppers in the sauce. For a milder version, use just 1 tablespoon of chopped chipotles or even just the adobo sauce. For extra heat, add a diced fresh jalapeño to the filling.

Can I use rotisserie chicken instead of grilling my own?

Yes! Using rotisserie chicken is a great time-saver. Simply shred about 2 cups of rotisserie chicken and toss it with half of the spice mixture from the marinade (no need for the oil or lime juice) to give it that same flavor profile. This makes this recipe even more weeknight-friendly.

How do I prevent my burrito from getting soggy?

To prevent soggy burritos, make sure your fillings aren’t too wet. Drain and rinse beans thoroughly, and pat the lettuce and tomatoes dry with paper towels. Also, the toasting step helps create a barrier that keeps the moisture inside. If packing for lunch, wrap in parchment paper first, then foil.

Can I freeze these burritos?

Yes, these burritos freeze exceptionally well for quick meals later. Prepare the burritos through assembly but don’t toast them. Wrap each burrito tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. To reheat, remove the plastic wrap, rewrap in the foil, and heat in a 375°F oven for about 30 minutes, or unwrap completely and microwave for 2-3 minutes. Note that fresh lettuce and tomatoes don’t freeze well, so consider omitting those and adding them after reheating.

Final Thoughts

This homemade chipotle ranch grilled chicken burrito brings the fast-food favorite to new heights with fresh ingredients and bold flavors! Perfect for busy weeknights or weekend gatherings, it’s sure to become a regular in your meal rotation.

More Recipes to Try!

• California Turkey Club Wraps
• Easy Mediterranean Steak Bowls
• Crispy Hot Honey Feta Chicken Recipe
• Chicken Rice Casserole
• Honey Pepper Chicken Mac and Cheese