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Cheesy Garlic Chicken Wraps

Cheesy garlic chicken wraps with golden-toasted flour tortillas and melty mozzarella. Garlic butter chicken, romaine, and tomatoes are rolled tight, then toasted until the cheese stretches at 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: 920
Ingredients Equipment Method Notes

Ingredients
  

flour tortillas
  • 4 10-inch large flour tortillas Use tortillas that fold easily and toast without cracking.
chicken and seasonings
  • 1.5 lb boneless skinless chicken breasts Cut into strips for even cooking.
  • 2 tbsp butter Portion for cooking chicken.
  • 1 tsp salt Season to taste.
  • 1 tsp pepper Season to taste.
garlic butter and herbs
  • 2 tbsp butter Portion for garlic butter.
  • 4 cloves garlic Minced.
  • 1 tbsp fresh parsley Chopped.
cheese and produce
  • 2 cup shredded mozzarella cheese Shred for better melt.
  • 1.5 cup shredded romaine lettuce Pat dry if very wet.
  • 1 cup cherry tomatoes Halved.
dressing
  • 1 4 cup ranch or Caesar dressing Use enough to spread thinly over each tortilla.

Equipment

  • 1 cast iron skillet

Method
 

Cook and season 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.
Make garlic butter and toss with parsley
  1. 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 and stir in the chopped fresh parsley, then turn off the heat.
Warm tortillas and prep the fillings
  1. Warm the tortillas until pliable so they roll without cracking. Spread ranch dressing over each tortilla in an even layer.
Assemble the wraps
  1. Layer shredded mozzarella on each tortilla first, then add the garlic butter chicken strips. Top with shredded romaine lettuce and halved cherry tomatoes.
Toast until golden and melted
  1. 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.
Slice and serve
  1. Slice the wraps diagonally and serve immediately so the cheese stays stretchy.

Notes

Pro tip: shred mozzarella from a block if possible—pre-shredded melts fine, but fresh shreds stretch more. Store leftovers in the fridge up to 3 days; reheat in a skillet over medium heat until warmed through (freeze not recommended due to lettuce texture). For a lighter option, swap ranch/Caesar for a reduced-fat version and use part-skim mozzarella to cut calories while keeping the garlic-butter flavor.