Taco Bell Chipotle Chicken Melt
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Taco Bell Chipotle Chicken Melt

Copycat recipe for the Chipotle Chicken melt from Taco Bell.
Prep Time15 mins
Cook Time20 mins
Servings: 4


  • 2 boneless skinless chicken breasts pounded until they are about ½ inch thick
  • 2 cups shredded cheddar cheese
  • 4 large flour tortillas
  • Chipotle Sauce


  • ¼ cup lime juice
  • ¼ cup cilantro chopped
  • 2 garlic cloves minced
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt


  • In a ziplock bag combine all of the marinade ingredients and mix well. Add the chicken breasts. Seal the bag and shake to coat. Refrigerate for at least 4 hours to overnight.
  • Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat. Remove the chicken breasts from the marinade and place onto the grill. Grill for 7-8 minutes per side or until fully cooked (the internal temperature has reached 165 degrees). Remove the chicken from the grill and allow it to rest for 5 minutes. Slice the chicken into think strips.
  • Place one flour tortilla in a large skillet over low heat. Spread a thin layer of chipotle sauce onto the top of the tortilla. Top with about ¼ of the cheese and ¼ of the chicken strips. Cook until the cheese has melted.
  • Remove from the pan and briefly allow the bottom to cool, and then roll up like a jelly roll. Repeat with remaining tortillas.