Copycat Taco Bell Chipotle Ranch Grilled Steak Burrito

If you’ve ever craved that smoky, creamy mix of chipotle sauce, cool avocado ranch, and tender grilled steak wrapped up in a warm tortilla, this Taco Bell Chipotle Ranch Grilled Steak Burrito copycat is your ticket. It’s bold, satisfying, and packed with contrasting textures, melty cheese, fresh lettuce, juicy pico, and the irresistible crunch of fiesta strips. One bite, and you’ll be transported to that familiar fast-food grill press sizzle.

This homemade Chipotle Ranch Grilled Steak Burrito tastes just like the original, but you can make it with fresher ingredients and tweak it for more heat, extra crunch, or even a leaner profile. From marinating the steak to pressing that perfect golden wrap, it’s all doable in under 30 minutes.

How to make Taco Bell Chipotle Ranch Grilled Steak Burrito

Start by marinating chopped steak pieces in a quick blend of spices, a splash of oil, and just enough baking soda to keep them tender. While the steak rests, mix up two sauces, a smoky chipotle cream and a cool avocado ranch. Once the steak is seared and juicy, lay it in a warm flour tortilla with cheddar, pico de gallo, crisp lettuce, and crunchy fiesta strips. Drizzle with both sauces, fold tight, and give it a quick grill in a dry skillet or press for that signature toasty seal.

Nutrition facts (per burrito, about 380 g)
Calories: 640
Total Fat: 32 g
Saturated Fat: 12 g
Carbohydrates: 54 g
Sugar: 5 g
Protein: 34 g

Ingredients (1 burrito)

Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Servings: 1

For the steak

• 2.5 oz raw flank or sirloin steak, chopped into ½-inch pieces
• ½ tsp neutral oil
• ½ tsp chili powder
• ¼ tsp smoked paprika
• ¼ tsp garlic powder
• Pinch black pepper
• ½ tsp kosher salt
• ¼ tsp baking soda
• 1 tbsp water

For the Creamy Chipotle Sauce

• 2 tbsp mayonnaise
• 2 tbsp sour cream
• 1 chipotle in adobo, minced, plus 1 tsp adobo sauce
• ½ tsp white vinegar
• Pinch garlic powder, onion powder, paprika
• 1 tsp lime juice, salt to taste

For the Avocado Ranch

• 3 tbsp sour cream
• 1½ tbsp buttermilk
• ¼ small ripe avocado
• ½ tsp ranch seasoning (or dried dill, parsley, garlic powder, onion powder)
• ½ tsp lime juice or white vinegar
• Salt to taste

For assembly

• 1 large (10-inch) flour tortilla, warmed until pliable
• 2 tbsp shredded cheddar cheese
• 3 tbsp pico de gallo (drained)
• ¾ cup shredded iceberg lettuce (well dried)
• Small handful of fiesta tortilla strips (about 0.4 oz)

Tools you’ll need

• Mixing bowls (small and medium)
• Measuring cups and spoons
• Sharp knife and cutting board
• Skillet or grill pan
• Blender or food processor (for sauces)
• Spoon or squeeze bottles for sauce
• Large skillet or panini press for grilling burrito

Instructions

Marinate the steak
Toss chopped steak with oil, spices, baking soda, salt, and water. Let rest 15–20 minutes while you prepare sauces. (2 min active, 15 min inactive)

Make the sauces
Blend chipotle sauce ingredients until smooth and creamy. In a separate blender cup, blend avocado ranch until silky. Chill both until ready. (5 min)

Cook the steak
Heat skillet over high heat. Spread steak pieces out and sear 1–2 minutes per side until browned but still tender. Chop smaller if needed. (4–5 min)

Assemble the burrito
Lay warm tortilla on a flat surface. Arrange steak in a tight strip across center. Drizzle creamy chipotle over steak. Sprinkle cheddar so it melts slightly. Top with pico, lettuce, and fiesta strips. Drizzle avocado ranch over the cool toppings. (2 min)

Fold and grill
Fold sides in, then roll tightly. Place seam-side down in a dry skillet or panini press for 20–40 seconds until lightly toasted. Serve immediately. (1 min)

Tips

• Warm the tortilla so it bends easily without cracking.
• Drain pico well to avoid soggy wraps.
• Grill just enough to seal, too long and lettuce will wilt.
• Store extra sauce in the fridge up to 5 days.

What to serve with

Fresh & crunchy

• Mexican street corn salad – Creamy, tangy, and adds sweet corn bite alongside the smoky burrito.
• Fresh mango slices with lime – Bright fruit cuts through the richness.

Comforting sides

• Cheesy fiesta potatoes – A Taco Bell classic that doubles down on creamy-cheesy goodness.
• Cilantro-lime rice – Soft and herby, complements the burrito without overpowering it.

Savory counterpoints

• Spicy jalapeño poppers – Crispy, cheesy, and bring a heat kick.
• Seasoned curly fries – Great for dipping into leftover chipotle sauce.

Variations

Chicken version
Swap steak for 2.5 oz chopped grilled chicken breast, seasoned the same way.

Veggie version
Replace steak with seasoned black beans or grilled fajita veggies.

Extra spicy
Add an extra chipotle pepper to the sauce or sprinkle cayenne on the steak before cooking.

Loaded version
Add guacamole and extra cheese for a heavier, indulgent wrap.

Low-carb version
Use a low-carb tortilla and swap fiesta strips for shredded cabbage for crunch.

Ingredient substitutes

Steak
Original: Chopped flank or sirloin steak
Substitutes: Skirt steak, tri-tip, thin-cut strip steak

Creamy Chipotle Sauce
Original: Mayo, sour cream, chipotle
Substitutes: Greek yogurt for tangier, lighter sauce; chipotle powder instead of whole pepper

Avocado Ranch
Original: Avocado, buttermilk, ranch seasoning
Substitutes: Plain ranch dressing blended with avocado; dairy-free ranch with oat milk

Cheddar Cheese
Original: Shredded mild cheddar
Substitutes: Monterey Jack, pepper jack, or Mexican blend

Fiesta Strips
Original: Red crunchy tortilla strips
Substitutes: Crushed tortilla chips, fried corn tortilla ribbons

Flour Tortilla
Original: 10-inch burrito-size
Substitutes: Low-carb wrap, gluten-free tortilla, or spinach tortilla