Crispy Chicken Alfredo Wraps

Golden crispy wraps filled with seasoned chicken in creamy Alfredo sauce

These crispy chicken Alfredo wraps combine tender, well-seasoned chicken in a rich, garlicky Alfredo sauce, wrapped in tortillas and fried until golden and crunchy, served with extra sauce for dipping.

57Min

6Servings

485Cal

MediumLevel

Kid friendlyhalal

#wraps#chicken#alfredo#crispy#comfort-food

Equipment

mixing bowl

measuring spoons

skillet

spatula

plate

whisk

measuring cup

tongs

knife

Ingredients

Chicken

boneless chicken breast (cut into small pieces)

450 g

salt

1 tsp

black pepper

1 tsp

smoked paprika powder

1 tsp

garlic powder

1 tbsp

onion powder

1 tsp

Italian seasoning

0.5 tsp

lemon juice

2 tbsp

oil (for marinating)

2 tbsp

yellow onion (diced)

1 piece

Alfredo Sauce

butter

2 tbsp

all purpose flour

1 tbsp

fresh garlic (minced)

2 clove

heavy whipping cream (unsweetened)

180 ml

salt

1 tsp

black pepper

0.5 tsp

garlic powder

1 tsp

red chili flakes

1 tsp

milk

240 ml

Parmesan cheese (freshly grated)

50 g

parsley (chopped)

1 tsp

To Assemble

medium tortillas

7 piece

mozzarella cheese

100 g

oil (for frying)

2 tbsp

Instructions

Marinate the chicken

Combine chicken pieces with salt, black pepper, smoked paprika, garlic powder, onion powder, Italian seasoning, lemon juice, and 2 tablespoons oil. Mix thoroughly and let marinate for 20-30 minutes.

25 mintimer 25 min

Marinating longer will give more flavor, but 20 minutes is sufficient if you're short on time

Cook the chicken

Heat oil in a skillet over medium-high heat. Cook marinated chicken for 5-7 minutes until golden and cooked through. Add diced onion and sauté for another 1-2 minutes. Set aside.

9 minMedium-high heattimer 7 min

Don't overcrowd the pan - cook in batches if needed for better browning

Make the Alfredo sauce

Melt butter in a pan. Add minced garlic and sauté for 30 seconds. Whisk in flour and cook for 30-45 seconds. Slowly whisk in heavy cream and milk. Add salt, pepper, garlic powder, and chili flakes. Simmer 2-4 minutes until slightly thickened. Stir in Parmesan until smooth, then add parsley.

8 minMedium heattimer 0.5 min

Whisk continuously while adding cream to prevent lumps

Combine chicken with sauce

Add the cooked chicken to half of the Alfredo sauce and toss to coat. Reserve the remaining sauce for dipping.

2 min

Reserve some sauce before adding chicken for dipping - this keeps it fresher

Assemble the wraps

Fill tortillas with the chicken Alfredo mixture and mozzarella cheese. Fold and roll tightly.

5 min

Don't overfill - this makes rolling easier and prevents tearing

Fry the wraps

Heat a little oil in a skillet and cook wraps seam-side down for 2-3 minutes per side until golden, crispy, and the cheese is melted.

6 minMedium-high heattimer 6 min

Start seam-side down to seal the wraps and prevent unrolling

Serve

Slice the crispy wraps and serve with the remaining warm Alfredo sauce for dipping.

2 min

Serve immediately while wraps are hot and crispy

Original recipe

InstagramRecipe by @iramsfoodstory

Storage

Fridge: 2 days

Reheat: Pan or air fryer at 180°C for 5-7 minutes to restore crispiness

Best enjoyed fresh. Leftovers can be refrigerated and reheated, but will lose some crispiness. Do not freeze.

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