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Chipotle Ranch Chicken Burrito – Quick, Creamy, and Packed with Flavor for Busy Nights

Chipotle Ranch Chicken Burrito

This burrito was born from a rainy day kitchen experiment and turned into a comforting, crowd-pleasing go-to meal. Creamy chipotle ranch, juicy chicken, fresh veggies—all wrapped in a warm tortilla. Fast, easy, and satisfying!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 burritos
Course: Dinner, Lunch
Cuisine: American, Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked grilled chicken shredded or chopped
  • 4 large flour tortillas or whole wheat for a healthier twist
  • 1 cup romaine lettuce or mixed greens, chopped
  • 0.5 cup diced tomatoes
  • 0.25 cup shredded cheddar or Monterey Jack cheese
  • 0.25 cup sliced bell peppers red or green, optional
Sauce
  • 0.5 cup ranch dressing
  • 2 tbsp chipotle sauce or chopped chipotle peppers in adobo (adjust to spice level)
  • 1 tbsp olive oil for warming chicken (optional)
  • salt and pepper to taste

Equipment

  • Skillet

Method
 

  1. Warm the chicken in a skillet with olive oil for 2–3 minutes, seasoning lightly with salt and pepper.
  2. In a bowl, mix ranch dressing with chipotle sauce until creamy and blended.
  3. Prepare the fillings: chop lettuce, dice tomatoes, slice bell peppers, and shred cheese.
  4. Warm tortillas in a dry skillet or microwave for about 10 seconds until soft.
  5. Assemble each burrito: Spread 2–3 tablespoons of chipotle ranch sauce on the tortilla, then add chicken, veggies, cheese, and a bit more sauce.
  6. Fold the sides in, then roll up tightly from the bottom to form a burrito. Serve warm or wrap in foil for later.

Notes

To make it vegetarian, substitute grilled veggies and beans. For milder taste, reduce chipotle or use plain ranch. Great for meal prep, family lunches, or on-the-go dinners.