Description
A delicious and easy-to-make burrito packed with grilled chicken, fresh vegetables, cheese, and a creamy chipotle ranch sauce.
Ingredients
Scale
- 8 large (10-inch) flour tortillas
- 16 ounces grilled chicken breast strips
- ½ head iceberg lettuce (about 4 cups chopped)
- 1¼ cups diced tomatoes
- 16 ounces shredded cheddar cheese
- ½ cup ranch dressing
- ½ cup Taco Bell Creamy Chipotle Sauce
- 3 ounces crunchy tortilla strips
Instructions
- Prepare your Chipotle Ranch Sauce by combining ½ cup ranch dressing and ½ cup Taco Bell Creamy Chipotle Sauce in a medium bowl. Whisk until smooth. Adjust seasoning to taste.
- Prepare your burrito components: cut grilled chicken into bite-sized pieces, finely chop iceberg lettuce, and dice tomatoes. If desired, remove some seeds and pulp from tomatoes to prevent sogginess.
- Warm the flour tortillas by microwaving for 20-30 seconds until pliable, or by warming in a dry skillet for 15-20 seconds per side. Lay one warmed tortilla flat.
- Layer the fillings: spread a spoonful of chipotle ranch sauce in the center. Add grilled chicken strips, chopped lettuce, diced tomatoes, shredded cheddar cheese, and crunchy tortilla strips.
- Roll the burrito: fold the sides inward, then tightly roll from the bottom edge upwards, tucking the filling.
- Optional searing: sear the rolled burritos seam-side down in a lightly oiled skillet over medium heat for 1-2 minutes until golden brown and crispy.
- Serve immediately while the cheese is melted and gooey. Offer extra sauce or sour cream on the side if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 500
- Sugar: 3g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Chipotle Ranch Grilled Chicken, Burrito, Grilled Chicken, Chipotle Sauce