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Cheesy Garlic Chicken Wraps

Cheesy garlic chicken wraps with golden toasted tortillas and melted mozzarella, plus garlicky butter-coated chicken strips. Quick chicken wrap recipe with a creamy ranch finish, crisp romaine, and juicy cherry tomatoes.
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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: 730
Ingredients Equipment Method Notes

Ingredients
  

Wraps
  • 4 flour tortillas 10-inch size
  • 1.5 lb boneless skinless chicken breasts cut into strips
  • 4 tbsp butter divided
  • 4 cloves garlic minced
  • 1 tbsp fresh parsley chopped
  • 1 salt to taste
  • 1 black pepper to taste
  • 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 garlic butter chicken
  1. Season the chicken strips with salt and pepper, then cook in 2 tablespoons butter in a skillet over medium-high heat for 5-6 minutes until golden and cooked through to 165°F. Visual cue: the chicken should be browned on the edges and no longer pink.
  2. In the remaining 2 tablespoons butter, cook the minced garlic for 1 minute until fragrant, then toss the cooked chicken strips in the garlic butter. Stir in the chopped parsley and let it coat the chicken evenly.
Assemble and toast the wraps
  1. Warm the flour tortillas until pliable, then spread ranch dressing over each tortilla. Visual cue: tortillas should flex without cracking when folded.
  2. Layer shredded mozzarella, garlic chicken strips, romaine lettuce, and cherry tomatoes over the dressed tortillas. Visual cue: the filling should be piled in a line for easy rolling.
  3. 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. Visual cue: the seam should brown and the cut edge should show melted cheese stretching.
  4. Slice diagonally and serve immediately. Visual cue: show the toasted exterior with the cheese and chicken visible at the cut.

Notes

For the best stretch, keep the mozzarella layer closest to the cut seam and toast just until melted, not dried out. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a skillet over medium-low until warmed and the cheese softens. Freezing is not recommended because tortillas can toughen after thawing. For a lighter option, use part-skim mozzarella and light ranch or Greek-yogurt Caesar while keeping the garlic-butter chicken the same.