Cheesy Garlic Chicken Wraps

Cheesy garlic chicken wraps with garlicky butter chicken, melted mozzarella, and a golden-toasted flour tortilla cut edge that shows stretchy cheese. Quick dinner wrap built with romaine and cherry tomatoes for crunch in every bite.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

4 large flour tortillas (10-inch)

4 count flour tortillas Use 10-inch tortillas.

1.5 pounds boneless skinless chicken breasts, cut into strips

1.5 lb boneless skinless chicken breasts Cut into strips.

4 tablespoons butter

4 tbsp butter Split into 2 tbsp for cooking chicken and 2 tbsp for garlic.

4 cloves garlic, minced

4 count garlic Minced.

1 tablespoon fresh parsley, chopped

1 tbsp fresh parsley Chopped.

Salt and pepper to taste

0.25 salt To taste.
0.25 black pepper To taste.

2 cups shredded mozzarella cheese

2 cup shredded mozzarella cheese

1.5 cups shredded romaine lettuce

1.5 cup shredded romaine lettuce

1 cup cherry tomatoes, halved

1 cup cherry tomatoes Halved.

1/4 cup ranch or Caesar dressing

0.25 cup ranch or Caesar dressing

Equipment

1 cast iron skillet

Method

Cook the garlic butter chicken

Season the chicken strips with salt and pepper. Heat 2 tablespoons butter in a skillet over medium-high heat and cook the chicken for 5-6 minutes until golden and cooked through to 165°F.
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 fresh parsley.

Assemble and toast the wraps

Warm the tortillas until pliable. Spread ranch or Caesar dressing over each tortilla.
Layer shredded mozzarella cheese, garlic chicken strips, shredded romaine lettuce, and halved cherry tomatoes on each tortilla. Roll tightly.
Toast the wraps seam-side down in a skillet over medium heat for 2 minutes per side until golden and the cheese is melted. Slice diagonally and serve immediately, showing melted cheese at the cut edge.

Notes

For the best stretchy cheese, keep the skillet at medium heat and toast until the tortilla looks golden and the seam area is warmed through. Refrigerate leftover wraps in an airtight container up to 3 days; reheat in a skillet over medium heat to re-melt the mozzarella. Freezing is not recommended because the lettuce will soften. Swap to whole-wheat tortillas if you want a slightly higher-fiber option while keeping the same garlic chicken filling.