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Cheesy Garlic Chicken Wraps

Cheesy garlic chicken wraps with garlicky butter chicken and melted mozzarella, folded in warm tortillas and toasted seam-side down for a golden finish. This quick dinner wrap stays juicy with 165°F chicken and stretchy cheese that shows clearly when cut in half.
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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 large flour tortillas (10-inch) Use large 10-inch tortillas for easy rolling and even toasting.
Chicken filling
  • 1.5 lb boneless skinless chicken breasts Cut into strips so they cook through evenly.
  • 4 tbsp butter Used in two parts: 2 tbsp for cooking chicken and 2 tbsp for garlic.
  • 4 garlic cloves Minced for quick fragrant sauté.
  • 1 tbsp fresh parsley Chopped and stirred in at the end.
  • 1 salt To taste.
  • 1 pepper To taste.
  • 2 cup shredded mozzarella cheese For melty, stretchy layers.
Vegetable filling
  • 1.5 cup shredded romaine lettuce Adds crunch and freshness.
  • 1 cup cherry tomatoes Halved for juicy bites.
Sauce
  • 0.25 cup ranch or Caesar dressing Choose ranch or Caesar based on preference.

Equipment

  • 1 cast iron skillet

Method
 

Cook the garlic butter chicken
  1. Season chicken strips with salt and pepper. Cook chicken 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 garlic for 1 minute until fragrant. Toss cooked chicken strips in the garlic butter, then stir in fresh parsley.
Assemble and toast the wraps
  1. Warm tortillas until pliable. Spread ranch dressing over each tortilla.
  2. Layer shredded mozzarella, garlic chicken strips, romaine, and cherry tomatoes over the dressed tortillas. Roll tightly.
  3. Toast wraps seam-side down in a skillet over medium heat for 2 minutes per side until golden and cheese is melted. Slice diagonally and serve immediately.

Notes

For the most stretchy cheese, keep the assembled wraps rolled tightly before toasting seam-side down; press lightly with a spatula as they heat. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet until warmed through and cheese melts again. Freezing is not recommended due to tortilla texture. If you prefer a lighter option, swap regular mozzarella and ranch for low-fat mozzarella and a lighter ranch or Greek-yogurt Caesar.