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Cheesy Garlic Chicken Wraps

Cheesy garlic chicken wraps with golden-toasted tortillas and melted mozzarella plus garlicky, butter-cooked chicken. The cheese stretches at the cut edge, with fresh romaine and cherry tomatoes for crunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 770
Ingredients Equipment Method Notes

Ingredients
  

Flour tortillas
  • 4 large flour tortillas (10-inch)
Chicken
  • 1.5 lb boneless skinless chicken breasts, cut into strips
Butter
  • 4 tbsp butter
Garlic
  • 4 cloves garlic, minced
Fresh herbs
  • 1 tbsp fresh parsley, chopped
Salt and pepper
  • 1 salt and pepper to taste
Cheese
  • 2 cup shredded mozzarella cheese
Romaine
  • 1.5 cup shredded romaine lettuce
Cherry tomatoes
  • 1 cup cherry tomatoes, halved
Ranch or Caesar dressing
  • 0.25 cup ranch or Caesar dressing

Equipment

  • 1 cast iron skillet

Method
 

Cook the garlic butter chicken
  1. Season the chicken strips with salt and pepper. Cook in 2 tablespoons butter in a skillet over medium-high heat for 5-6 minutes until golden and cooked through to 165°F, stirring so each strip browns.
  2. In the remaining 2 tablespoons butter, cook the minced garlic for 1 minute until fragrant. Toss the cooked chicken strips in the garlic butter and stir in the chopped parsley, then remove from heat.
Assemble the wraps
  1. Warm the tortillas until pliable so they fold without cracking. Spread ranch dressing over each tortilla as a thin even layer.
  2. Layer shredded mozzarella, garlic chicken strips, shredded romaine, and halved cherry tomatoes over the dressed tortillas. Keep the filling centered for easier rolling.
Toast and serve
  1. Roll each wrap tightly, then toast seam-side down in a skillet over medium heat for 2 minutes per side until golden and the cheese is melted. Use a light press with a spatula so the seam stays closed and the cheese grips the tortilla.
  2. Slice each wrap diagonally and serve immediately while the cheese is still stretchy.

Notes

For best melty cheese, toast seam-side down just until golden and bubbling, then slice right away. Store leftovers in the refrigerator up to 3 days; rewarm in a skillet over medium heat until hot through. Freezing is not recommended because the lettuce and tortillas get soft. If you want it lighter, use reduced-fat mozzarella and light ranch (or Greek-yogurt Caesar) for a similar flavor with less fat.