06/03/2026
Creamy Garlic Alfredo Chicken Wrap
Ingredients
The Wraps: 2–3 large flour tortillas or flatbreads
The Chicken:
1 lb chicken breast, sliced into thin strips
1 tsp garlic powder
1 tsp Italian seasoning
Salt and black pepper to taste
1 tbsp olive oil (for cooking)
The Alfredo Sauce:
2 tbsp butter
2 cloves garlic, minced
1/2 cup heavy cream
1/2 cup shredded Parmesan cheese
The Cheese & Herbs:
1.5 cups shredded Mozzarella cheese (for that epic cheese pull)
2 tbsp fresh parsley, finely chopped
Instructions
Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Season the chicken strips with garlic powder, Italian seasoning, salt, and pepper. Add to the skillet and cook for 6–8 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside.
Make the Quick Alfredo: In the same skillet, turn the heat down to medium and melt the butter. Add the minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream and let it gently simmer for 2 minutes. Stir in the Parmesan cheese until melted and smooth, then turn off the heat.
Combine: Toss the cooked chicken directly into the Alfredo sauce so it's fully coated and creamy.
Assemble the Wrap: Lay a large tortilla flat. Place a generous layer of shredded mozzarella cheese in the center, top with a hearty scoop of the creamy Alfredo chicken, and sprinkle with a little fresh parsley.
Fold it Up: Fold the sides of the tortilla inward over the filling, then roll it up tightly from the bottom to form a large wrap or burrito shape.
Toast to a Golden Crisp: Heat a clean skillet or griddle over medium heat (you can brush it with a tiny bit of butter if you like). Place the wrap seam-side down first. Press down slightly with a spatula and toast for 2–3 minutes per side until the tortilla is golden brown, crispy, and the mozzarella inside is completely melted and gooey.
Serve: Cut in half, dive in with a fork to catch that massive cheese pull, and enjoy!
