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Cheesy Garlic Chicken Wraps

Cheesy garlic chicken wraps with garlic-butter chicken and stretchy mozzarella are a fast chicken wrap recipe for busy nights. Golden-toasted flour tortillas are layered with romaine and cherry tomatoes, then toasted until the cheese melts and pulls.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Flour tortillas
  • 4 large flour tortillas (10-inch)
Chicken filling
  • 1.5 lb boneless skinless chicken breasts, cut into strips
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 2 cups shredded mozzarella cheese
Wrap toppings
  • 1.5 cups shredded romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 0.25 cup ranch or Caesar dressing
  • Salt and pepper to taste

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. Visual cue: golden edges on the strips as they finish cooking.
Make garlic butter chicken
  1. In the remaining 2 tablespoons butter, cook the garlic for 1 minute until fragrant. Visual cue: you should smell garlic immediately as it turns lightly golden.
  2. Toss the cooked chicken strips in the garlic butter, then stir in the fresh parsley. Visual cue: the chicken looks glossy and evenly coated.
Assemble the wraps
  1. Warm the tortillas until pliable, then spread ranch dressing over each. Visual cue: tortillas soften and flex without cracking.
  2. Layer shredded mozzarella, garlic chicken strips, romaine, and cherry tomatoes on each tortilla. Visual cue: a thick layer of cheese and chicken is visible across the center.
  3. Roll tightly and toast seam-side down in a skillet over medium heat for 2 minutes per side until golden and cheese is melted. Visual cue: the seam is sealed and the cut edge would show melted cheese stretching.
Serve
  1. Slice diagonally and serve immediately. Visual cue: you reveal melted mozzarella and the layered filling at the cut face.

Notes

Pro tip: keep the heat at medium when toasting so the tortilla browns while the mozzarella fully melts—if needed, press the seam gently for a few seconds to seal. Store assembled wraps in the fridge up to 2 days; re-toast in a skillet until warm and the cheese softens (microwave won’t brown as well). Freezing is not recommended for best tortilla texture. For a lighter option, use reduced-fat mozzarella and a lighter ranch or Greek-yogurt dressing.