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Cheesy Garlic Chicken Wraps

Cheesy garlic chicken wraps with garlic-butter chicken, melted mozzarella, and a golden-toasted tortilla you can slice open to show stretchy cheese. Quick dinner wrap with romaine and cherry tomatoes for crunch in every bite.
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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 and vegetables
  • 4 10-inch flour tortillas
  • 1.5 cup shredded romaine lettuce
  • 1 cup cherry tomatoes, halved
Chicken and garlic butter
  • 1.5 lb boneless skinless chicken breasts, cut into strips
  • 4 tbsp butter
  • 4 clove garlic, minced
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper to taste
Cheese and dressing
  • 2 cup shredded mozzarella cheese
  • 1 cup ranch or Caesar dressing

Equipment

  • 1 cast iron skillet

Method
 

Cook the 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 garlic for 1 minute until fragrant, then toss the cooked chicken strips in the garlic butter and stir in the fresh parsley.
Assemble the wraps
  1. Warm the tortillas until pliable, then spread ranch dressing over each so the wrap rolls without cracking.
  2. Layer shredded mozzarella, garlic chicken strips, romaine, and cherry tomatoes across each tortilla for a balanced melt-and-crunch filling.
  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.
  4. Slice diagonally and serve immediately so the cheese stretch is visible at the cut edge.

Notes

For the best stretchy melt, keep the wraps seam-side down long enough to toast the tortilla while the cheese finishes melting. Store assembled but un-toasted wraps in the fridge up to 2 days, or store cooked wraps in an airtight container up to 3 days; reheat in a skillet over medium heat to re-crisp. Freezing cooked wraps is not recommended because the lettuce gets watery after thawing. For a lower-fat option, use reduced-fat mozzarella and light ranch or Caesar dressing without changing the cook times.