Cheesy Garlic Butter Chicken Wraps
These wraps fill flour tortillas with chicken and a mix of mozzarella, cheddar and Parmesan, then toast them in a skillet with garlic butter until crisp and melty. Rotisserie chicken makes them very quick. They are an easy weeknight dinner or lunch with a side salad.
Preparation Steps
Stir the melted butter, garlic, parsley and a pinch of salt together in a small bowl.
Lay the tortillas flat. Sprinkle the mozzarella, cheddar and Parmesan over one half of each tortilla.
Top the cheese with the chicken, season with pepper and drizzle with dressing if using. Fold the empty half over the filling and press down gently.
Heat a large skillet over medium heat. Brush the top of each folded wrap with garlic butter and place it butter-side down in the pan.
Brush the upper side with more garlic butter. Cook for 2 to 3 minutes per side, until golden brown and the cheese has melted and the filling is heated through.
Cut each wrap in half and serve warm, with any remaining garlic butter for dipping.
Tips & Variations
- Warm the chicken briefly in the microwave before filling so the center is hot by the time the outside is crisp.
- Add baby spinach, sliced roasted peppers or a few slices of cooked bacon to the filling.
- Refrigerate leftover wraps for up to 3 days and reheat in a skillet until the filling is steaming.
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