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Cheesy Garlic Chicken Wraps

Cheesy garlic chicken wraps with golden-toasted tortillas and melty mozzarella, featuring garlic-butter chicken layered with romaine and cherry tomatoes. This chicken wrap recipe is quick to cook, then toasted seam-side down so the cheese stretches when you cut it in half.
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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: 770
Ingredients Equipment Method Notes

Ingredients
  

Tortilla wraps
  • 4 large flour tortillas (10-inch) 10-inch tortillas for easy rolling and strong toast
  • 0.25 salt Use to taste
  • 0.25 pepper Use to taste
Garlic butter chicken
  • 1.5 lb boneless skinless chicken breasts, cut into strips Slice into strips for even browning
  • 4 tbsp butter Split into 2 tbsp for chicken cooking and 2 tbsp for garlic
  • 4 cloves garlic, minced Minced for fast, even fragrance
  • 1 tbsp fresh parsley, chopped Chop finely for even distribution
Cheese and vegetables
  • 2 cup shredded mozzarella cheese Shred fresh or pre-shredded for smooth melting
  • 1.5 cup shredded romaine lettuce Pat dry if wet
  • 1 cup cherry tomatoes, halved Halved for quick layering
Wrap sauce
  • 0.25 cup ranch or Caesar dressing Spread before layering for creamy flavor

Equipment

  • 1 cast iron skillet

Method
 

Cook garlic-butter 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, stirring as needed so the pieces brown evenly. Visual cue: the chicken turns opaque and develops browned edges.
  2. In the remaining 2 tablespoons butter, cook the minced garlic for 1 minute until fragrant, then toss the cooked chicken strips in the garlic butter and stir in the chopped parsley. Visual cue: the garlic smells sharp and turns slightly glossy; the parsley streaks look bright green.
Assemble and toast wraps
  1. Warm the tortillas until pliable so they roll without cracking, then spread ranch or Caesar dressing over each tortilla. Visual cue: the tortillas flex easily when you fold them.
  2. Layer shredded mozzarella, garlic chicken strips, romaine, and halved cherry tomatoes on each tortilla, keeping a little space at the edges for a tight roll. Visual cue: the cheese forms a layer that can melt as the wrap toasts.
  3. Roll tightly and toast seam-side down in a skillet over medium heat for 2 minutes per side until golden and the cheese is melted. Visual cue: the seam browns and the cut line would show melted cheese ready to stretch.
  4. Slice diagonally and serve immediately. Visual cue: melted cheese pulls from the diagonal cut as the wrap is served hot.

Notes

Pro tip: keep the chicken strips in an even layer in the skillet for better browning, then assemble promptly so the tortillas stay warm and flexible. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet over medium until warmed through and the cheese softens. Freezing is not recommended because the tortillas can soften after thawing. For a dairy light swap, use part-skim mozzarella to reduce calories while still getting good melt.