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Cheesy Garlic Chicken Wraps

Cheesy garlic chicken wraps with golden-toasted tortillas and melted mozzarella stretching from the cut edge. Garlic butter chicken, romaine, and cherry tomatoes come together fast for a quick dinner wrap you can slice and serve immediately.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Tortillas
  • 4 large flour tortillas (10-inch)
Chicken
  • 1.5 lb boneless skinless chicken breasts, cut into strips
Garlic butter + seasoning
  • 4 tbsp butter
  • 4 garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 0.25 Salt and pepper to taste
Fillings
  • 2 cup shredded mozzarella cheese
  • 1.5 cup shredded romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 0.25 cup ranch or Caesar dressing

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken
  1. Season the chicken strips with salt and pepper. Cook them in 2 tablespoons butter in a skillet over medium-high heat for 5-6 minutes, stirring occasionally, until golden and cooked through to 165°F.
  2. In the remaining 2 tablespoons butter, cook the minced garlic for 1 minute over medium-high heat until fragrant. Toss the cooked chicken strips in the garlic butter, then stir in the chopped parsley so the chicken is evenly coated.
Assemble the wraps
  1. Warm the tortillas until pliable. Spread ranch dressing over each tortilla in an even layer.
  2. Layer the shredded mozzarella, garlic chicken strips, romaine, and cherry tomatoes in a line across each tortilla. Roll tightly so the filling stays inside.
Toast and serve
  1. Toast the wraps seam-side down in a skillet over medium heat for 2 minutes per side until the tortillas are golden and the cheese is melted. Keep the seam closed while toasting for cleaner slices.
  2. Slice the wraps diagonally and serve immediately. Serve hot so the mozzarella stays stretchy from the cut edge.

Notes

For the best melt, use freshly shredded or well-cold mozzarella and don’t overfill the tortillas so they roll tightly. Store leftovers covered in the refrigerator up to 3 days; rewarm in a skillet over medium heat until hot and the cheese loosens. Freeze cooked wraps up to 2 months, then thaw overnight in the fridge and reheat in a skillet. For a lighter option, use light ranch or Caesar dressing and swap part-skim mozzarella to reduce calories without changing the wrap method.