This copycat Chipotle Ranch Grilled Chicken Burrito is inspired by the popular Taco Bell version, featuring flavorful grilled chicken, crunchy tortilla strips, fresh lettuce, juicy tomatoes, cheese, and a creamy chipotle ranch sauce.
- 8 large 10-inch flour tortillas
- ½ head iceberg lettuce (about 4 cups, chopped)
- 1 ¼ cup diced tomatoes (about 3/4 of a beefsteak tomato)
- 16 oz grilled chicken breast strips
- 16 oz shredded cheddar cheese (Mexican blend or Colby jack can also be used)
- 3 oz crunchy tortilla strips (or crushed tortilla chips)
- ½ cup ranch dressing
- ½ cup Taco Bell Creamy Chipotle Sauce
Prepare the Ingredients: Grate the cheese, chop the lettuce, and dice the tomatoes. Arrange all the ingredients on a clean surface.
Assemble the Burritos: Place one large flour tortilla flat and start layering the fillings. Add 1/2 cup of shredded cheese, 1/2 cup of grilled chicken strips, 1 tablespoon of chipotle sauce, 1 tablespoon of ranch dressing, 1/2 cup of lettuce, 2 tablespoons of diced tomatoes, and 1/3 cup of crunchy tortilla strips.
Roll the Burrito: Fold in the sides of the tortilla and roll it tightly to form a burrito.
Grill the Burrito: Preheat a non-stick skillet over medium heat. Grill the burrito on all sides until golden brown and crispy, using tongs to flip it.