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Cheesy Garlic Chicken Wraps

Cheesy garlic chicken wraps with golden toasted tortillas and stretchy melted mozzarella. Pan-seared garlic butter chicken, ranch dressing, and crunchy romaine/tomato make a quick dinner wrap that slices cleanly with a melty cut face.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

Tortillas
  • 4 large flour tortillas (10-inch)
Chicken
  • 1.5 lb boneless skinless chicken breasts cut into strips
  • 4 tbsp butter divided
  • 4 garlic, minced cloves
  • 1 tbsp fresh parsley, chopped
  • 0.25 salt to taste
  • 0.25 pepper to taste
Cheese and vegetables
  • 2 cup shredded mozzarella cheese
  • 1.5 cup shredded romaine lettuce
  • 1 cup cherry tomatoes, halved
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 them in 2 tablespoons butter in a skillet over medium-high heat for 5-6 minutes until golden and cooked through to 165°F.
  2. In the remaining 2 tablespoons butter, cook the garlic for 1 minute until fragrant.
  3. 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.
  2. Spread ranch dressing over each tortilla.
  3. Layer shredded mozzarella, garlic chicken strips, romaine, and cherry tomatoes on each tortilla.
  4. Roll tightly and toast seam-side down in a skillet over medium heat for 2 minutes per side until golden and the cheese is melted.
Serve
  1. Slice the wraps diagonally and serve immediately, showing the melty cheese at the cut edge.

Notes

For best melting and fewer leaks, use shredded mozzarella and pack the filling but don’t overfill the edges. Store assembled but un-toasted wraps in the fridge up to 1 day; toast fresh for the best texture. Freezing isn’t recommended because tortillas can soften after thawing. For a lighter option, use reduced-fat mozzarella while keeping the garlic butter technique the same.