Chicken Alfredo Wrap
Juicy seasoned chicken smothered in creamy Parmesan Alfredo sauce, wrapped in warm tortillas with gooey mozzarella, then toasted to golden perfection.
Equipment
Ingredients
Chicken
boneless chicken breast (raw)
900 g
salt
5 g
black pepper
2 g
garlic powder
6 g
onion powder
2 g
smoked paprika powder
7 g
avocado oil
30 ml
Creamy Alfredo Sauce
butter
28 g
garlic (minced)
8 g
whole milk
240 ml
mayonnaise
75 g
Parmesan cheese (grated)
75 g
black pepper
1 g
garlic powder
3 g
Italian seasoning
2 g
dried parsley
1 g
To Assemble
large flour tortillas
6 piece
mozzarella cheese (shredded)
120 g
Instructions
Marinate the chicken
Combine chicken with all seasonings and 1 tbsp avocado oil in a large bowl. Mix thoroughly until evenly coated.
Cook the chicken
Heat remaining avocado oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and fully cooked, 6–8 minutes.
Prepare Alfredo sauce
In the same skillet, melt butter over medium heat. Add minced garlic and sauté 30 seconds. Pour in milk, whisk in mayonnaise, then add Parmesan and seasonings. Cook until thick and creamy, 2–3 minutes.
Assemble the wraps
Lay tortillas flat. Divide chicken and sauce among wraps. Sprinkle mozzarella cheese on top.
Toast the wraps
Fold sides of each tortilla and roll tightly. Toast seam-side down in a clean skillet over medium heat for 2–3 minutes per side until golden and cheese is melted.
Serve
Slice each wrap in half and serve immediately while hot and crispy.
Original recipe
Storage
Best enjoyed fresh. Leftovers can be refrigerated up to 2 days.
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