Chicken Bacon Ranch Burrito

Name: Chicken Bacon Ranch Burrito (Grilled)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5 servings
Cuisine: American
Ingredients: 17 oz chicken breast, sliced; taco seasoning, to taste; 150 g nonfat Greek yogurt; 2 tbsp chipotle peppers in adobo sauce; 1 bunch cilantro; 1 lime, juiced; 4 cloves garlic; 2 tbsp ranch seasoning powder; 5 slices center-cut bacon; 80 g reduced-fat shredded cheddar cheese; 5 large flour tortillas; 5 tbsp nacho cheese sauce; 1 tbsp cooking oil

These grilled Chicken Bacon Ranch Burritos feature seasoned chicken breast, crispy bacon, and a creamy homemade chipotle ranch sauce wrapped in a tortilla. They're designed for high-protein meal prep and cook until golden brown on the griddle.

🌍American 🏷️Burrito 🏷️Chicken burrito 🏷️Meal prep 🏷️High-protein Chicken bacon ranch

🏷️

🏷️Tex-mex

-0:00

TikTok

Total

20 min

Servings

5

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

17 oz chicken breast, sliced
taco seasoning, to taste
150 g nonfat Greek yogurt
2 tbsp chipotle peppers in adobo sauce
1 bunch cilantro
1 lime, juiced
4 cloves garlic
2 tbsp ranch seasoning powder
5 slices center-cut bacon
80 g reduced-fat shredded cheddar cheese
5 large flour tortillas
5 tbsp nacho cheese sauce
1 tbsp cooking oil

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Instructions

1
Season the sliced chicken breast with taco seasoning. Cook in a hot pan until fully cooked through, with an internal temperature of 165°F. Once cooked, chop into smaller pieces.
2
While the chicken cooks, prepare the sauce. In a food processor, combine the nonfat Greek yogurt, chipotle peppers in adobo, cilantro, lime juice, garlic cloves, and ranch seasoning powder.
3
Blend the sauce ingredients until creamy and smooth. Set aside.
4
In a separate pan, cook the bacon slices until crispy. Once cooked, chop them into small pieces.
5
In a large mixing bowl, combine the chopped cooked chicken, chopped bacon, the prepared chipotle ranch sauce, and the shredded cheddar cheese.
6
Mix everything together until the filling is well combined.
7
Lay out a large flour tortilla and spread 1 tablespoon of nacho cheese sauce in the center.
8
Add about one-fifth of the chicken and bacon filling on top of the nacho cheese.
9
Fold the sides of the tortilla in, then roll it up tightly to form a burrito. Repeat for the remaining 4 tortillas.
10
Heat a pan over medium heat with a little cooking oil. Place the burritos seam-side down and grill for 2-3 minutes per side, until golden brown and crispy.
11
Serve immediately or wrap in foil for meal prep.

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Tips & Notes

Pro tips

Pound chicken breast to even thickness (0.5 inch) before slicing for uniform cooking and faster seasoning absorption.
Crisp bacon fully before adding to burritos—partially cooked bacon will release moisture during grilling and make the tortilla soggy.
Blend the chipotle ranch sauce until smooth to avoid chunky texture, then chill for 10 minutes before assembly for easier spreading.
Use a cast-iron skillet or griddle over medium-high heat for even browning; flip only once to develop a golden crust without overcooking the filling.

Substitutions

Nonfat Greek yogurt → full-fat Greek yogurt or sour cream (creamier sauce, slightly higher calories)
Center-cut bacon → turkey bacon (leaner protein) or smoked salmon (different flavor profile)
Reduced-fat cheddar → Monterey Jack or pepper jack (sharper or spicier flavor)
Chipotle peppers in adobo → roasted red peppers + 0.5 tsp smoked paprika (milder, sweeter heat)

Storage & make-ahead

Cool completely, wrap in foil or parchment, and refrigerate up to 3 days or freeze up to 1 month. Reheat in a skillet over medium heat or oven at 350°F for 10–12 minutes.

Equipment

cast-iron skillet or griddle · blender (for sauce)

Common Questions

Can I make these burritos ahead of time?

Yes. Assemble and wrap them tightly in foil or plastic wrap, then refrigerate up to 3 days. Reheat in a skillet or oven until warmed through, or freeze for up to 1 month.

How do I keep the burrito from falling apart when grilling?

Wrap the tortilla tightly around the filling, tuck in the sides, and seal the seam with a small amount of ranch sauce. Use medium-high heat and flip once to avoid opening.