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chipotle-ranch-burrito

Big Mamma's Chipotle Ranch Mamma Copycat Recipe

The Starving Chef
Recreate the iconic Big Mamma burrito from Ohio University with tender shredded chicken, chipotle ranch sauce, fresh veggies, and melty white cheddar cheese, all wrapped in a warm tortilla for a taste of nostalgia.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Copycat Recipes, Dinner, To Go
Cuisine American, Quick & Easy
Servings 4

Ingredients
  

  • 16 oz chicken breasts
  • 5 cups chicken broth or water can be subbed
  • 4 cups instant white or brown rice cooked
  • 2 cups Romaine lettuce chopped
  • 2 tablespoons chipotle peppers in adobo sauce
  • ¼ cup ranch dressing
  • ¼ cup red onion chopped
  • 1 cup white cheddar cheese
  • ¼ cup tomato diced
  • 4 tortillas for rolling

Instructions
 

  • Boil the chicken breasts in the water or chicken broth, uncovered, for 20-30 minutes, turning occasionally. Reduce the heat to a simmer and continue to cook, covered, for an additional hour or until the chicken shreds apart easily. (PRO TIP: use a hand mixer to shred the chicken with ease).
  • Cook the instant rice in the chicken broth according to the package instructions.
  • Prepare the chipotle ranch sauce by combining 2 tablespoons of chipotle peppers with ¼ cup of ranch dressing. Stir well to combine, then chill until ready to serve.
  • Remove the chicken from the broth and shred it.
  • Assemble the burrito by placing the cooked rice, shredded chicken, chopped Romaine lettuce, red onions, white cheddar cheese, and diced tomatoes on a tortilla. Pour the chipotle ranch sauce over the entire filling.
  • Roll the burrito and use foil for that extra Court Street-vibe. Enjoy! Go Bobcats!
Keyword burrito, chicken, ranch, tortilla
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