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Cheesy Garlic Chicken Wraps

Cheesy garlic chicken wraps with juicy skillet chicken, garlic-butter flavor, and gooey melted mozzarella tucked into golden-toasted flour tortillas. Cut the wrap diagonally to show stretchy cheese at the seam and a fresh romaine-and-tomato crunch.
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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
  

Flour tortillas
  • 4 flour tortillas 10-inch
Chicken
  • 1.5 lb boneless skinless chicken breasts cut into strips
Garlic butter
  • 4 tbsp butter divided (2 tbsp + 2 tbsp)
  • 4 garlic cloves minced
Herbs and seasonings
  • 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, turning once, 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 to coat.
Assemble and toast the wraps
  1. Warm the tortillas until pliable in a dry skillet or warm pan. Spread ranch dressing over each tortilla so the surface is evenly coated.
  2. Layer shredded mozzarella, garlic chicken strips, romaine, and cherry tomatoes down the center of each tortilla. Roll tightly, keeping the filling compact and aligned.
  3. Toast the wraps seam-side down in a skillet over medium heat for 2 minutes per side until golden. Continue cooking until the cheese is melted and the wrap holds together when lifted.
Serve
  1. Slice each wrap diagonally and serve immediately. Keep the cut face up so the melted mozzarella shows at the edge.

Notes

For best melt and clean slices, toast the wraps seam-side down until the cheese visibly softens and the tortillas look lightly golden, then slice right away. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended because the lettuce and tortilla texture won’t hold up well. For a lighter option, use light mozzarella and swap in Greek yogurt ranch-style dressing.