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Cheesy Garlic Chicken Wraps

Cheesy garlic chicken wraps with golden-toasted tortillas and melted mozzarella stretch at the cut edge. Juicy skillet-cooked chicken in garlic butter gets layered with romaine and cherry tomatoes, then toasted seam-side down until the cheese melts.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Cook the garlic butter chicken
  1. Season chicken strips with salt and pepper; 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: the chicken should look browned at the edges.
  2. In the remaining 2 tablespoons butter, cook garlic for 1 minute until fragrant; toss cooked chicken strips in the garlic butter and stir in fresh parsley. Visual cue: the garlic aroma should be noticeable and the chicken should look glossy.
Assemble and toast the wraps
  1. Warm tortillas until pliable. Visual cue: the tortillas should flex without cracking.
  2. Spread ranch dressing over each tortilla. Visual cue: a thin, even coating covers the surface.
  3. Layer shredded mozzarella, garlic chicken strips, romaine, and cherry tomatoes. Visual cue: the cheese should be layered so it’s ready to melt at the roll edge.
  4. 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 should be sealed and the cut edge should show melted cheese.
Serve
  1. Slice diagonally and serve immediately. Visual cue: melted cheese should pull slightly as you cut.

Notes

For the best stretchy cheese, toast seam-side down until the underside is deep golden before flipping. Store assembled wraps covered in the fridge up to 2 days; reheat in a skillet over medium heat until warmed through and the mozzarella softens again (avoid microwaving if you want the tortilla crisp). Freezing is not recommended because the tortillas lose texture. If you want a lighter option, use part-skim mozzarella and swap to Greek-yogurt ranch for a protein-forward ranch style.