Description

A flavorful copycat Taco Bell burrito stuffed with grilled chicken, crunchy tortilla strips, fresh veggies, melted cheese, and creamy chipotle‑ranch sauce, then grilled until crispy.

Ingredients

8 large 10‑inch flour tortillas
16 oz grilled chicken breast strips
16 oz shredded cheddar or Mexican‑blend cheese
½ head iceberg lettuce (about 4 cups, chopped)
1¼ cup diced tomatoes
3 oz crunchy tortilla strips
½ cup ranch dressing
½ cup creamy chipotle sauce

Cook Mode Prevent your screen from going dark

Instructions

Prep: chop lettuce, dice tomatoes, shred cheese, and lay out all ingredients.
Assemble: on each tortilla, layer ~½ cup cheese, ½ cup chicken, 1 Tbsp chipotle sauce, 1 Tbsp ranch dressing, ½ cup lettuce, 2 Tbsp tomatoes and ⅓ cup tortilla strips.
Fold burrito: tuck in sides and roll tightly.
Grill: place seam‑side down on a preheated skillet over medium‑high; toast each side until golden‑crisp.
Serve warm.

Notes

Can’t freeze assembled burritos—they get soggy from lettuce, tomatoes & chips; freeze only with freezer‑friendly fillings wrapped in foil (up to 3 months).
Leftovers reheat best in microwave then crisped in oven at 400 °F for ~15 minutes.
For variation, use whole wheat tortillas, Mexican‑blend cheese, or add rice, beans, jalapeños, sour cream or avocado.
You can make your own chipotle ranch by mixing ranch dressing with chipotle peppers in adobo.