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Cheesy Garlic Chicken Wraps

Cheesy garlic chicken wraps with garlicky butter chicken, melty mozzarella, and a golden-toasted tortilla. Pan-cooked chicken to 165°F, then wrapped with romaine and tomato for an easy lunch wrap that toasts up seam-side down.
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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: 890
Ingredients Equipment Method Notes

Ingredients
  

Flour tortillas
  • 4 10-inch large flour tortillas Use 10-inch tortillas for easy rolling and toasting.
Chicken and seasoning
  • 1.5 lb boneless skinless chicken breasts Cut into strips so they cook quickly and stay juicy.
  • 2 tbsp butter Portion for cooking the chicken.
  • 1 salt and 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 vegetables
  • 2 cup shredded mozzarella cheese For melty, stretchy layers.
  • 1.5 cup shredded romaine lettuce Pat dry if very wet.
  • 1 cup cherry tomatoes, halved Halve for even bites.
Ranch or Caesar
  • 1 4 cup ranch or Caesar dressing Spread lightly over each warmed tortilla.

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken
  1. Season the chicken strips with salt and pepper, then cook them in 2 tablespoons butter in a skillet over medium-high heat for 5-6 minutes until golden and cooked through to 165°F, stirring so they brown evenly.
  2. Transfer the cooked chicken to a plate while you keep the skillet over the same burner heat level.
Make garlic butter and coat
  1. In the remaining 2 tablespoons butter, cook the minced garlic for 1 minute until fragrant, stirring constantly so it doesn’t brown.
  2. Toss the cooked chicken strips in the garlic butter and stir in the chopped parsley to coat.
Assemble and toast wraps
  1. Warm the tortillas until pliable so they roll without cracking.
  2. Spread ranch dressing over each tortilla in an even layer.
  3. Layer shredded mozzarella, garlic chicken strips, romaine, and cherry tomatoes over the dressed tortillas.
  4. 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, pressing lightly to seal.
Serve
  1. Slice the wraps diagonally and serve immediately so the cheese stays stretchy.

Notes

Pro tip: Keep the skillet preheated so the wraps toast quickly—long toasting can dry the tortillas. Store assembled but un-toasted wraps in the fridge up to 24 hours; toast fresh for best texture. Freeze un-toasted assembled wraps up to 2 months and toast from thawed or lightly warmed. For a lower-fat option, use part-skim mozzarella and light ranch or Caesar dressing.