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Cheesy Garlic Chicken Wraps

Cheesy garlic chicken wraps with tender, golden chicken and melted mozzarella, tucked into a warm toasted tortilla. This chicken wrap recipe uses garlic butter plus quick skillet toasting for a melty, cut-edge stretch.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 740

Ingredients
  

Tortillas
  • 4 large flour tortillas (10-inch)
Chicken
  • 1.5 lb boneless skinless chicken breasts, cut into strips
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper to taste
Cheese and vegetables
  • 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 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 minced garlic for 1 minute until fragrant. Toss cooked chicken strips in the garlic butter and stir in chopped 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

Pro tip: Keep the seam-side down while toasting so the wrap holds together and the mozzarella melts into the cut edge. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet over medium-low until warmed through and cheese softens. Freezing isn’t recommended because tortillas can get soft and the lettuce loses crunch. For a lighter option, use low-fat mozzarella and light ranch or light Caesar dressing.