Crispy Chicken Alfredo Wraps
Equipment
Ingredients
For the 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
30 ml
olive oil
30 ml
yellow onion (diced)
1 piece
Alfredo Sauce
butter
28 g
all purpose flour
8 g
fresh garlic (minced)
2 clove
heavy whipping cream
180 ml
salt
0.5 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
olive oil
15 ml
Instructions
Marinate the chicken
Combine chicken pieces with all seasonings, lemon juice, and oil. Mix thoroughly and let marinate for 20-30 minutes.
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 1-2 minutes. Set aside.
Prepare Alfredo sauce base
Melt butter in a pan. Add minced garlic and sauté for 30 seconds. Whisk in flour and cook for 30-45 seconds.
Finish Alfredo sauce
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.
Combine chicken with sauce
Add cooked chicken to half of the Alfredo sauce and toss to coat. Reserve remaining sauce for dipping.
Assemble the wraps
Fill tortillas with chicken Alfredo mixture and mozzarella cheese. Fold and roll tightly.
Fry the wraps
Heat oil in a skillet. Cook wraps seam-side down for 2-3 minutes per side until golden, crispy, and cheese is melted.
Serve
Slice wraps and serve with remaining warm Alfredo sauce for dipping.
Original recipe
Storage
Best served fresh. Wraps can be stored in refrigerator and reheated, but will lose some crispiness.
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