Ingredients
Equipment
Method
Cook the garlic butter chicken
- 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.
- 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
- Warm tortillas until pliable. Spread ranch dressing over each tortilla.
- Layer shredded mozzarella, garlic chicken strips, romaine, and cherry tomatoes over the dressed tortillas. Roll tightly.
- 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.
