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Cheesy Garlic Chicken Wraps

Cheesy garlic chicken wraps with golden, toasted flour tortillas and stretchy melted mozzarella inside. Quick garlic-butter chicken, romaine, and tomato are wrapped and toasted seam-side down until melty and crisp.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Tortillas
  • 4 large flour tortillas (10-inch) warm until pliable
Chicken
  • 1.5 lb boneless skinless chicken breasts, cut into strips cook to 165°F
  • 4 tbsp butter split: 2 tbsp for cooking chicken, 2 tbsp for garlic
  • 4 cloves garlic, minced stir into butter to make garlic butter
  • 1 tbsp fresh parsley, chopped stir in at the end
  • Salt and pepper to taste
Filling
  • 2 cup shredded mozzarella cheese for melted, stretchy cheese
  • 1.5 cup shredded romaine lettuce layer inside wraps
  • 1 cup cherry tomatoes, halved layer inside wraps
Sauce
  • 0.25 cup ranch or Caesar dressing spread over warm tortillas

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.
  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, then stir in the chopped parsley.
Assemble the wraps
  1. Warm the flour tortillas until pliable. Spread ranch dressing over each tortilla.
  2. Layer the shredded mozzarella, garlic chicken strips, romaine, and cherry tomatoes on each tortilla. Roll tightly to form wraps.
Toast and serve
  1. Toast the wraps seam-side down in a skillet over medium heat for 2 minutes per side until golden and the cheese is melted. Slice diagonally and serve immediately.

Notes

Pro tip: shred mozzarella fresh (or use a finely shredded bag) so it melts fast and stretches at the cut edge. Store wrapped leftovers in an airtight container in the refrigerator up to 2 days; re-toast in a skillet over medium heat until warmed through. Freezing is not recommended because the lettuce will soften. For a lighter option, use low-fat mozzarella and a reduced-fat ranch or Caesar dressing.