Cheesy Garlic Chicken Wraps with Mozzarella and Garlic Sauce
By Ethan Parker
Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Level
Easy
These chicken wraps can be cooked in 30 minutes. All cooking is done in one pan, cooking the chicken and heating the tortillas. The final wrap has seared chicken and mozzarella filling and garlic sauce, as well as light char marks on the tortilla.
I cut the chicken into larger pieces instead of strips for more chicken per wrap (my preference). Black pepper and other dried spices are added to the cooked chicken pieces. A lot of garlic sauce is added down the middle of the tortilla but not to the edges. The one-dish recipe can be served for lunch or dinner and needs to be washed only once.
After cooking, I slice the wraps diagonally and serve them on white ceramic plates to show off the tomatoes and sauce and toasted chicken and cheese. I serve the wraps right away.
To use a wrap platter for fewer guests, include cucumber and mozzarella salad. Baked garlic and butter potato recipes can provide additional servings. To serve several platters to people at one table, you might want to offer sweet potato appetizers first.
What makes this special
- Thirty minutes results in four wraps on the table.
- One pound of chicken served with four big tortillas makes a full meal without additional measuring or side prep.
- Black pepper and other dried spices enhance the seared crust on large pieces of chicken.
- Fresh mozzarella melts into a layer that holds the filling together. Slices of the wrap are made, one at a time.
- Burrito tortillas are large enough to hold a generous amount of filling.
Ingredients
- •4 flour tortillas (large burrito-sized (10-inch))
- •1 lb chicken breasts (boneless, skinless, cut into thick chunks (450g))
- •1 tbsp extra virgin olive oil ((15ml))
- •1 tsp black pepper (freshly cracked (2g))
- •1 tsp mixed dried herbs (such as oregano and basil (2g))
- •½ tsp kosher salt ((3g))
- •1 ½ cups white mozzarella cheese (freshly shredded (170g))
- •2 cups romaine lettuce (chopped (100g))
- •2 roma tomatoes (medium, diced (150g))
- •¼ cup mayonnaise ((60g))
- •¼ cup sour cream ((60g))
- •2 cloves garlic (minced (6g))
Instructions
- 1
Whisk the mayonnaise, sour cream, and minced garlic in a small mixing bowl until smooth.
- 2
Refrigerate the garlic sauce while you prepare the remaining ingredients.
- 3
Pat the chicken chunks completely dry with a paper towel.
- 4
Toss the chicken with the black pepper, dried herbs, and kosher salt.
- 5
Heat the olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until it shimmers.
- 6
Add the chicken to the skillet in a single layer.
- 7
Sear the chicken undisturbed for 3-4 minutes until a deep, golden-brown crust forms.
- 8
Flip the chicken and cook for another 3-4 minutes until cooked through, then remove the skillet from the heat.
- 9
Lay the flour tortillas flat on a clean work surface.
- 10
Spread a thick layer of garlic sauce across the center of each tortilla.
- 11
Layer the romaine lettuce and diced tomatoes directly over the sauce.
- 12
Add the seared chicken, then cover it with the white mozzarella.
- 13
Fold the tortilla sides inward and roll each tortilla tightly from the bottom into a closed wrap.
- 14
Wipe the skillet clean and return it to the stove over medium-low heat.
- 15
Place the wraps seam-side down in the dry skillet, press gently with a spatula, and toast for 2-3 minutes until lightly browned with slight char marks.
- 16
Flip the wraps and toast for another 2 minutes.
- 17
Slice the wraps in half diagonally and serve immediately.
FAQ
Nutrition (per serving)
Calories
680
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