I made this grilled chicken burrito for the first time on a random Tuesday when I was too tired to think about dinner but craving something with actual flavor. This homemade grilled chicken burrito turned out easier than ordering takeout and tasted better too, with that restaurant-style chicken burrito crunch you usually only get from a drive-through.
If you're in the mood for more dinners that come together fast, this Nigerian Chicken Stew and this Easy Hungarian Goulash are both solid options.
Why You'll Love This Grilled Chicken Burrito
It's quick and fuss-free. With just 20 minutes of prep and 10 minutes of cooking, you can have dinner on the table in half an hour. Perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.
The flavors are bold and balanced. The creamy chipotle sauce brings a smoky kick, while the ranch cools it down. Add in the crunch of tortilla strips and the freshness of lettuce and tomatoes, and every bite feels complete.
It's customizable. Want more heat? Add extra chipotle sauce. Prefer it mild? Swap in sour cream. You can make this Grilled Chicken Burrito with flour tortilla work for your family's tastes without changing the whole recipe.
Everyone loves it. From picky kids to hungry adults, this Mexican grilled chicken burrito has something for everyone. The skillet-grilled crust makes it feel special, and the creamy, cheesy filling keeps people coming back for seconds.
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Grilled Chicken Burrito IngredientS
Here's what goes into this delicious chipotle ranch Grilled Chicken Burrito.
See Recipe Card Below This Post For Ingredient Quantities
Flour tortillas: Large 10-inch tortillas work best for wrapping and grilling. They hold all the filling without tearing and crisp up beautifully in the skillet.
Iceberg lettuce: Adds a cool, crunchy contrast to the warm filling. Chopped into bite-sized pieces, it stays crisp and fresh.
Diced tomatoes: Fresh tomatoes bring a juicy pop of flavor. About three-quarters of a beefsteak tomato, diced, is just right.
Grilled chicken breast strips: The star protein. Pre-grilled chicken saves time, and the smoky flavor pairs perfectly with the sauces.
Shredded cheddar cheese: Melts into creamy, gooey goodness. You can also use Mexican blend or Colby jack if that's what you have on hand.
Crunchy tortilla strips: These add a surprise crunch inside the burrito. If you don't have them, crushed tortilla chips work just as well.
Ranch dressing: Creamy and tangy, it balances the smoky chipotle sauce. Use your favorite brand or make your own.
Taco Bell Creamy Chipotle Sauce: The secret to that signature flavor. You can find it in most grocery stores, or substitute with a homemade chipotle mayo.
How to Make a Grilled Chicken Burrito
This easy Grilled Chicken Burrito recipe comes together fast.
Prep the ingredients: Grate your cheese, chop the lettuce into small pieces, and dice the tomatoes. Lay everything out on your counter so assembly goes smoothly.
Assemble the burrito: Place a large flour tortilla on a clean surface. Add half a cup of shredded cheese down the center, followed by half a cup of chicken strips. Drizzle on a tablespoon of chipotle sauce and a tablespoon of ranch dressing. Top with half a cup of chopped lettuce, two tablespoons of diced tomatoes, and about a third of a cup of crunchy tortilla strips.
Roll it up: Fold in the sides of the tortilla first, then roll it up tightly from the bottom, tucking as you go to keep everything secure. The tighter you roll, the easier it is to grill without things falling out.
Grill the burrito: Heat your non-stick skillet over medium heat. Once it's warm, place the burrito seam-side down in the pan. Grill for about two to three minutes on each side, turning with tongs until all sides are golden brown and crispy. The cheese inside will melt, and the tortilla will get that beautiful, crunchy exterior.
Serve immediately: These are best enjoyed right off the skillet when the cheese is still gooey and the outside is crisp.
Substitutions and Swaps
Make it spicier: Add sliced jalapeños, a drizzle of hot sauce, or extra chipotle sauce. If you like heat, this Grilled Chicken Burrito with creamy sauce can handle it.
Use different proteins: Swap the grilled chicken for shredded rotisserie chicken, seasoned ground beef, or even black beans for a vegetarian version.
Change up the cheese: Pepper jack adds a kick, while a Mexican blend gives you a mix of flavors. Monterey jack melts beautifully if you want something milder.
Skip the tortilla strips: If you don't have them, crushed Doritos or Fritos add a fun, salty crunch.
Lighten it up: Use Greek yogurt instead of ranch, and swap in a low-fat cheese. You'll still get great flavor with fewer calories.
Kid-Approved Changes
Go mild: Leave out the chipotle sauce and use just ranch dressing or sour cream. Kids who don't like spice will still love the cheesy, crunchy filling.
Let them build their own: Set up a burrito bar with all the ingredients and let kids assemble their own. They're more likely to eat it if they helped make it.
Add extra cheese: Because kids and cheese are a universal love story.
Cut into pinwheels: Slice the finished burrito into rounds for little hands. It's easier to eat and looks fun on the plate.
Expert Tips
Use room-temperature tortillas. Cold tortillas crack when you roll them. Let them sit out for a few minutes, or warm them briefly in the microwave for easier rolling.
Don't overfill. It's tempting to pile everything high, but too much filling makes the burrito hard to roll and more likely to burst open in the skillet.
Grill seam-side down first. This seals the burrito and keeps it from unrolling while you cook the other sides.
Press gently while grilling. Use a spatula to press down lightly on the burrito as it cooks. This helps the tortilla make full contact with the pan for even browning.
Adjust the heat. If your skillet is too hot, the outside will burn before the inside warms through. Medium heat is your friend here.
Prep ahead for meal prep. Assemble the burritos in advance and store them in the fridge. When you're ready, just grill them up. This makes grilled chicken burrito meal prep easy and delicious.
Equipment FOR Grilled Chicken Burrito
Non-stick skillet (11–12 inch): A large skillet gives you room to flip the burrito without it sticking or tearing. Non-stick is key here for that golden crust.
Kitchen tongs: These make flipping and turning the burrito easy without burning your fingers or squishing the filling.
How to Store and Reheat
Refrigerator: Wrap leftover burritos individually in foil or plastic wrap. They'll keep for up to three days in the fridge. Reheat in a skillet over medium heat for the best texture, or microwave for one to two minutes if you're in a hurry.
Freezer: Assemble the burritos but don't grill them yet. Wrap each one tightly in foil, then place them in a freezer bag. They'll keep for up to two months. When you're ready to eat, thaw overnight in the fridge, then grill as directed.
Reheating tip: If reheating from the fridge, a quick pass in the skillet brings back that crispy exterior. Microwaving works in a pinch, but you'll lose some of that crunch.
Serving Suggestions
With a side of chips and salsa: Tortilla chips and a fresh pico de gallo or chunky salsa make this feel like a full Mexican feast.
Pair it with soup: A warm bowl of French Onion Soup Recipe on the side adds comfort and richness to the meal, especially on cooler evenings.
Serve with a simple salad: A crisp green salad with lime vinaigrette balances the richness of the burrito and keeps things light.
Make it a burrito bowl: Skip the tortilla and serve all the fillings over rice or lettuce for a grilled chicken burrito bowl that's just as delicious.
FAQ
What do you put in a Grilled Chicken Burrito?
A classic Grilled Chicken Burrito filling includes grilled or shredded chicken, cheese, rice or beans, lettuce, tomatoes, and your choice of sauces like ranch, chipotle, or sour cream. This version skips the rice and beans and adds crunchy tortilla strips for texture. My tip: Don't skip the tortilla strips, they make every bite more fun.
How to grill chicken for burritos?
Season chicken breasts with salt, pepper, and a bit of cumin or chili powder. Grill over medium-high heat for about six to seven minutes per side until the internal temperature reaches 165°F. Let it rest for a few minutes, then slice into strips. You can also use store-bought grilled chicken to save time.
Is a grilled chicken burrito healthy?
It can be! Grilled Chicken Burrito is a lean protein, and you can load up on veggies like lettuce and tomatoes. To make it lighter, use a whole wheat tortilla, swap ranch for Greek yogurt, and go easy on the cheese. At 578 calories per serving, it's a balanced meal when paired with a side salad.
What to put in a Grilled Chicken Burrito?
Anything you love! The key is balancing textures and flavors: something creamy (cheese, sauces), something crunchy (tortilla strips, lettuce), something fresh (tomatoes, onions), and a good protein. For a restaurant-style chicken burrito, don't forget to grill it until crispy on the outside
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Grilled Chicken Burritos
Ingredients
Method
- Prepare all components by shredding the cheese, chopping the lettuce, and dicing the tomatoes, then arrange everything within reach.
- Place one flour tortilla flat and layer cheese, chicken, chipotle sauce, ranch dressing, lettuce, tomatoes, and tortilla strips evenly across the center.
- Fold in the sides and roll the tortilla tightly into a burrito shape, keeping the filling secure.
- Heat a skillet over medium heat and toast the burrito seam-side down, turning until all sides are crisp and golden.
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