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Crispy Chicken Alfredo Wraps

Crispy chicken Alfredo wraps sliced in half, showing seasoned chicken, creamy garlic-Parmesan sauce, and melted mozzarella inside golden toasted tortillas.
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These crispy chicken Alfredo wraps are filled with seasoned chicken, a thick homemade garlic-Parmesan sauce and melted mozzarella, then toasted in a skillet until golden and crunchy. An easy 35-minute dinner made in one skillet, with no jarred Alfredo, heavy cream or deep frying.

Ingredients

For the Chicken

  • 1 pound boneless, skinless chicken breasts, cut into ½- to ¾-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the Garlic-Parmesan Sauce

  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • ¾ cup freshly grated Parmesan
  • Black pepper, to taste
  • Additional salt, if needed

For the Wraps

  • 4 large flour tortillas (about 10 inches)
  • 1 cup shredded low-moisture mozzarella
  • 2 teaspoons olive oil, divided
  • Fresh parsley, optional

Instructions

  1. Toss the chicken with olive oil, Italian seasoning, garlic powder, paprika, salt and pepper.
  2. Preheat the skillet over medium heat, then add 1 teaspoon oil. Cook the chicken in an even layer 6 to 9 minutes, stirring occasionally, until golden and 165°F inside. Transfer to a plate.
  3. Reduce the heat to medium. Melt the butter in the same skillet and cook the garlic 30 seconds. Stir in the flour for 30 to 60 seconds.
  4. Gradually whisk in the milk, scraping up the browned bits. Simmer 3 to 4 minutes, stirring often, until thick enough to coat a spoon.
  5. Remove from the heat and stir in the Parmesan until melted. Season with pepper, and salt if needed. Add milk 1 tablespoon at a time if too thick.
  6. Reserve ¼ cup sauce for dipping. Stir the chicken into the remaining sauce until coated. Transfer the filling to a bowl, then rinse and dry the skillet.
  7. Divide the filling among the tortillas (about ½ cup each) and top each with ¼ cup mozzarella. Fold in the sides and roll tightly.
  8. Heat 1 teaspoon oil in the skillet over medium heat. Cook two wraps seam-side down 2 to 3 minutes per side, pressing gently, until golden and crisp. Repeat with the remaining oil and wraps.
  9. Rest 1 minute, slice in half and serve with the warm reserved sauce.

Notes

  • Stainless steel or cast iron both work. In stainless, preheat the pan before adding oil and let the wraps release on their own before flipping.
  • Freshly grated Parmesan melts more smoothly than pre-shredded.
  • A thick sauce is what keeps the tortillas crispy. If sauce is pooling, simmer another minute.
  • Don’t overfill; about ½ cup filling per wrap.
  • Air fryer: lightly oil the assembled wraps and cook at 375°F for 6 to 8 minutes, turning halfway.
  • Oven: 425°F on a parchment-lined sheet pan for 12 to 15 minutes, flipping halfway.
  • Shortcut: replace Steps 1 and 2 with 2½ cups cooked, shredded or rotisserie chicken warmed in the sauce.
  • Gluten-free sauce: skip the flour and whisk 2 teaspoons cornstarch into the cold milk.
  • Refrigerate leftovers 3 to 4 days. Reheat in a skillet or at 350°F in the air fryer until the filling reaches 165°F.
  • Freeze the filling only, up to 2 months.

Find it online: https://reachwellth.com/crispy-chicken-alfredo-wraps/