Savory Chipotle Ranch Grilled Chicken Burrito

I know exactly what you’re thinking when 6 PM rolls around and you’re staring at another boring chicken breast. This Savory Chipotle Ranch Grilled Chicken Burrito changed everything for my family, it’s the recipe that finally made my teenagers stop asking for takeout.

Last Tuesday, my son actually said these exact words: “Mom, can you make that burrito thing again?” I nearly dropped my spatula. After years of cooking what felt like thankless meals, I’d finally cracked the code. This isn’t just another chicken wrap, it’s a flavor-packed, protein-rich dinner that takes about 35 minutes from start to finish and delivers a whopping 40 grams of protein per serving. The secret? That smoky chipotle ranch creates the perfect balance of heat and coolness, while perfectly grilled chicken keeps every bite juicy and satisfying. This one’s a keeper!

Ingredients for Savory Chipotle Ranch Grilled Chicken Burrito

I always keep these ingredients stocked because this recipe has become our go-to weeknight savior. My preference is using thick flour tortillas, they hold everything together without tearing when you’re stuffing them full of goodness.

• 1 lb chicken breast, boneless and skinless (I recommend pounding them to even thickness)
• 1 tablespoon olive oil
• 1 packet taco seasoning – My go-to brand is McCormick for consistent flavor
• 4 large flour tortillas (burrito size)
• 1 cup shredded lettuce (iceberg stays crispest)
• 1 cup diced tomatoes – I usually drain these on paper towels first
• ½ cup shredded cheese (cheddar or Mexican blend)
• ½ cup chipotle ranch dressing – In my experience, store-bought works perfectly
• Optional: diced avocado, cilantro, or lime wedges for garnish – Pro tip: add avocado just before serving

Step-by-Step Instructions

I recommend prepping all your toppings while the chicken marinates, it makes assembly so much smoother and prevents the chicken from getting cold.

Step 1: Coat chicken breasts with olive oil and taco seasoning, ensuring even coverage. Let marinate for at least 15 minutes while you prep other ingredients like dicing tomatoes and shredding lettuce.

Step 2: Preheat your grill or grill pan to medium-high heat. You’ll know it’s ready when a drop of water sizzles immediately.

Step 3: Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and you see beautiful golden-brown grill marks. The meat should feel firm when pressed gently. Avoid pressing down with your spatula, it squeezes out the precious juices.

Step 4: Let chicken rest for 3-5 minutes, then slice thinly against the grain. This keeps every bite tender and prevents chewy pieces.

Step 5: Warm tortillas in microwave for 20 seconds or on a dry skillet until pliable and slightly toasted for better flavor.

Step 6: Layer each tortilla with sliced chicken, lettuce, tomatoes, cheese, and a generous drizzle of chipotle ranch. Don’t overfill (use about ¾ cup total filling per tortilla) or rolling becomes impossible.

Step 7: Roll tightly by folding in sides first, then rolling from bottom to top. Slice in half diagonally to showcase that beautiful filling.

What to Serve with Savory Chipotle Ranch Grilled Chicken Burrito

These burritos are hearty enough to stand alone, but the right sides create the perfect balanced meal with complementary textures and flavors.

Mexican Rice: The fluffy grains soak up any extra chipotle ranch while adding satisfying carbs that balance the high protein content.

High-Protein Chickpea Salad: Adds fiber and plant-based protein while the cool, fresh flavors contrast beautifully with the warm, smoky burrito.

Baked Sweet Potato Wedges: The natural sweetness perfectly complements the spicy chipotle, plus you get extra vitamins and a crispy texture contrast.

Steakhouse Potato Salad: This protein-rich side adds satisfying creaminess and makes the whole meal feel more substantial for hungry families.

Cottage Cheese Flatbread: Perfect for scooping up any filling that escapes, plus it adds even more protein to boost your daily goals.

Storage & Serving Tips

I recommend wrapping leftover burritos individually in foil and storing in the refrigerator for up to 3 days. They reheat beautifully in the oven at 350°F for 10-12 minutes.

For best results when reheating, avoid the microwave if possible, it can make the tortilla soggy. Pro tip: unwrap and heat in a dry skillet for 2-3 minutes per side to crisp up the outside again.

These burritos are incredibly versatile. I usually make extra grilled chicken and use it for high-protein breakfast bowls the next day, or swap in grilled shrimp when I want to mix things up.

Savory Chipotle Ranch Grilled Chicken Burrito

A flavorful high-protein burrito featuring perfectly grilled chicken, fresh vegetables, and creamy chipotle ranch sauce wrapped in a warm tortilla.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb chicken breast boneless and skinless
• 1 tablespoon olive oil
• 1 packet taco seasoning
• 4 large flour tortillas burrito size
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 0.5 cup shredded cheese cheddar or blend
• 0.5 cup chipotle ranch dressing
• 1 medium avocado diced, optional

Equipment

• Grill or grill pan
• Sharp knife
• Cutting board
• Meat thermometer

Method

 

1. Coat chicken breasts with olive oil and taco seasoning, ensuring even coverage. Let marinate for at least 15 minutes while you prep other ingredients.
2. Preheat grill or grill pan to medium-high heat.
3. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F with golden-brown grill marks.
4. Let chicken rest for 3-5 minutes, then slice thinly against the grain.
5. Warm tortillas in microwave for 20 seconds or on dry skillet until pliable.
6. Layer each tortilla with sliced chicken, lettuce, tomatoes, cheese, and chipotle ranch dressing. Use about ¾ cup total filling per tortilla.
7. Add optional diced avocado if desired.
8. Roll tightly by folding in sides first, then rolling from bottom to top. Slice in half diagonally to serve.

Notes

For time-saving, use rotisserie chicken – just shred and toss with seasoning. Store leftover chipotle ranch in airtight container for up to a week. Always check internal temperature reaches 165°F for food safety.