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Cheesy Garlic Chicken Wraps

Cheesy garlic chicken wraps with golden-toasted tortillas, garlic butter chicken, and melted mozzarella stretching at the cut edge. Quick dinner wrap method: pan-cook chicken to 165°F, warm tortillas, then toast seam-side down until the cheese melts.
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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 flour tortillas 10-inch
Chicken filling
  • 1.5 lb boneless skinless chicken breasts cut into strips
  • 4 tbsp butter divided
  • 4 garlic cloves minced
  • 1 tbsp fresh parsley chopped
  • salt and pepper to taste
Cheese and toppings
  • 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. Turn or stir occasionally so the strips brown evenly.
  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 keep warm while you prep the wraps.
Assemble and toast the wraps
  1. Warm the tortillas until pliable, so they fold without cracking. Stack them in a clean towel to keep them soft.
  2. Spread ranch dressing over each tortilla, covering the center area where the filling will go. Use a thin, even layer for best fold.
  3. Layer shredded mozzarella, garlic chicken strips, shredded romaine, and cherry tomatoes on top of the dressing. Keep the filling centered to help the cheese melt inside.
  4. Roll the wraps tightly, then toast seam-side down in a skillet over medium heat for 2 minutes per side until golden and the cheese is melted. Press lightly with a spatula so the cut edge seals and the cheese stretches.
Serve
  1. Slice the wraps diagonally and serve immediately. The cheese should still be molten at the cut face.

Notes

For the meltiest interior, shred mozzarella finely and don’t overfill the tortillas so they toast seam-side down without splitting. Store leftovers in an airtight container in the fridge for up to 3 days; re-toast in a skillet over medium heat until warmed and the cheese softens again. Freezing is not recommended for best tortilla texture. Swap ranch/caesar with a light yogurt-based dressing for a lighter version.