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Cheesy Garlic Chicken Wraps

Cheesy garlic chicken wraps with golden toasted tortillas and melted mozzarella. Garlic-butter chicken is layered with romaine and cherry tomatoes, then toasted seam-side down until the cheese stretches from the cut edge.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Flour tortillas
  • 4 large flour tortillas 10-inch
Chicken
  • 1.5 lb boneless skinless chicken breasts cut into strips
Garlic butter
  • 4 tbsp butter split: 2 tbsp for chicken, 2 tbsp for garlic
  • 4 garlic minced (about 4 cloves)
  • 1 tbsp fresh parsley chopped
  • 0.25 salt to taste
  • 0.25 pepper to taste
Cheese and produce
  • 2 cup shredded mozzarella cheese
  • 1.5 cup shredded romaine lettuce
  • 1 cup cherry tomatoes halved
Wrap topping
  • 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 occasionally.
  2. In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Cook the garlic for 1 minute until fragrant, then toss the cooked chicken strips in the garlic butter and stir in the fresh parsley.
Assemble and toast the wraps
  1. Warm the tortillas until pliable in a skillet or dry pan over low to medium heat for about 20-30 seconds per side. Stop when they flex without cracking.
  2. Spread ranch dressing over each tortilla in an even layer. Leave a small border around the edges so it doesn’t leak out.
  3. Layer shredded mozzarella, garlic chicken strips, romaine, and cherry tomatoes down the center of each tortilla. Press lightly so the filling stays together.
  4. Roll tightly and place each wrap seam-side down in the skillet. Toast over medium heat for 2 minutes per side until golden and the cheese is melted.
Serve
  1. Slice each wrap diagonally and serve immediately. Cut edge-up shows the melted mozzarella and chicken through the toast marks.

Notes

Pro tip: keep the skillet hot for the final toast so the tortillas turn golden and the mozzarella fully melts before the filling cools. Store leftover wraps covered in the refrigerator for up to 3 days and reheat in a skillet over medium heat for 2-3 minutes per side. For a lighter option, use low-fat mozzarella and a reduced-fat ranch or Caesar dressing.