This is a straightforward homemade version of Taco Bell’s Chipotle Chicken Griller — packed with grilled chicken, tortilla crunch, chipotle heat, ranch coolness, and gooey cheese in a golden toasted burrito. It’s chaos. Delicious, melty chaos.
Jump to RecipeWhy I Like This Recipe
There’s no clean way to eat this. And that’s kinda the whole point. Warm tortilla, crunchy inside, saucy goodness all over your hands. I made it for dinner, then again at 2am because I couldn’t stop thinking about it. No regrets. Not even a little.
Quick Summary
- Prep time: 20 mins
- Cook time: 10 mins
- Flavor: smoky, creamy, crunchy
- Great for: weeknight dinner, game fuel, fridge raids
Ingredients
- 8 large flour tortillas (10-inch)
- 16 oz grilled chicken breast strips
- 16 oz shredded cheddar (or Mexican blend)
- ½ head iceberg lettuce, chopped (about 4 cups)
- 1¼ cups diced tomatoes
- 3 oz crunchy tortilla strips (or crushed tortilla chips)
- ½ cup ranch dressing
- ½ cup Taco Bell-style creamy chipotle sauce
How To Make Chipotle Chicken Griller
- Get your life together: chop lettuce, dice tomatoes, grate cheese.
- On each tortilla:
- ½ cup cheese
- ½ cup grilled chicken
- 1 tbsp chipotle sauce
- 1 tbsp ranch
- ½ cup lettuce
- 2 tbsp tomatoes
- ⅓ cup tortilla strips
- Tuck the sides, roll that baby up tight.
- Heat a skillet, medium heat. Place burrito seam-side down.
- Grill each side until golden + crispy — about 2–3 mins per side.
- Eat immediately, probably standing over the stove like I did.
Tips for Success
- Warm the tortillas first so they don’t tear.
- Don’t overstuff — trust me. They burst.
- Use crushed chips if you can’t find tortilla strips.
- Grill with a little oil or butter if you want extra crunch.
Storage and Reheating
- Fridge: Wrap in foil. Good for 2–3 days.
- Reheat: Best in a skillet to get the crisp back. Microwave works but it’s… soggier.
- Freezer: Wrap tightly. Reheat straight from frozen — add a lid to the pan to steam the inside.
FAQs
Sure. Regular chipotle mayo or spicy ranch works.
Grilled strips, rotisserie, leftover chicken — it’s flexible.
Nope. Crushed Doritos? Go for it.
Yup — use black beans or tofu instead of chicken.
Sure. It does add crunch though, so maybe sub with cabbage?
Common Mistakes and How to Dodge Them
- Overstuffing. Burrito explosion. Keep it reasonable.
- Not warming tortillas. They crack.
- Forgetting to flip. Toast both sides or it’s just a wrap.
- Using cold chicken. Warm it up before rolling for even heat.
- Not pressing the seam. It unravels and makes a mess (a delicious mess).
Nutrition Facts (Per Burrito)
- Calories: 578 kcal
- Carbohydrates: 28g
- Protein: 29g
- Fat: 39g
- Saturated Fat: 14g
- Cholesterol: 101mg
- Sodium: 970mg
- Potassium: 447mg
- Fiber: 2g
- Sugar: 4g
- Calcium: 485mg
Chipotle Chicken Griller Recipe
Course: DinnerCuisine: Tex-MexDifficulty: Easy8
servings20
minutes10
minutes578
kcalA crispy grilled burrito packed with juicy chicken, creamy chipotle sauce, ranch, crunchy strips, and melty cheese — the messy goodness you didn’t know you needed.
Ingredients
8 large flour tortillas (10-inch)
16 oz grilled chicken breast strips
16 oz shredded cheddar (or Mexican blend)
½ head iceberg lettuce, chopped (about 4 cups)
1¼ cups diced tomatoes
3 oz crunchy tortilla strips (or crushed tortilla chips)
½ cup ranch dressing
½ cup Taco Bell-style creamy chipotle sauce
Directions
- Prep all ingredients.
- Assemble each tortilla with fillings in listed order.
- Roll burrito tight.
- Toast in skillet until golden all around.
- Serve hot.
Notes
- Lettuce goes in last to keep it crisp.
- Serve with extra ranch or salsa on the side.
- Leftovers are bomb reheated in a pan with a little butter.
