Chipotle Ranch Grilled Chicken Burritos (Printable Version)
Grilled chicken, ranch dressings, veggies, and cheese in toasted tortillas make a quick, flavorful dinner.
# What You'll Need:
→ Burrito Components
01 -
8 large flour or whole wheat burrito tortillas
02 -
4 cups iceberg lettuce, finely shredded
03 -
1.5 cups Roma, slicing, or vine tomatoes, diced
04 -
1 pound grilled chicken breast, cubed or shredded
05 -
2 cups Mexican blend or cheddar cheese, shredded
06 -
1 large Hass avocado, diced
→ Garnishes and Dressings
07 -
3 ounces crispy tortilla chips, broken into pieces
08 -
8 tablespoons chipotle ranch dressing
09 -
8 tablespoons avocado ranch dressing
→ Optional Sides
10 -
Cilantro lime rice or cantina rice, for serving
11 -
Mexican style black beans, for serving
# Step-by-Step Guide:
01 -
Heat a dry skillet over medium-low heat. Warm each tortilla for a few seconds on each side to increase flexibility and prevent tearing during assembly.
02 -
Place approximately 1/2 cup shredded lettuce, 1/3 cup grilled chicken, 1/4 cup shredded cheese, 3 tablespoons diced tomatoes, and 1/8 of an avocado on each tortilla. Top with a handful of crispy tortilla chips for texture and drizzle 1 tablespoon each of chipotle ranch and avocado ranch dressings.
03 -
Fold the sides of the tortilla inward, then roll firmly from one end to create a sealed burrito enclosing all the fillings.
04 -
Lightly coat a frying pan with cooking oil and set over medium heat. Arrange burritos seam-side down in batches, toasting each for several minutes per side until golden brown and crisp.
05 -
Transfer toasted burritos to plates. Serve with optional sides such as cilantro lime rice or Mexican style black beans and drizzle with extra chipotle ranch or avocado ranch if desired.
# Additional Notes:
01 -
Warming the tortillas before assembly prevents cracking and ensures easier rolling.