Crispy Chicken Alfredo Wraps Recipe
This Crispy Chicken Alfredo Wraps Recipe are the perfect blend of creamy, cheesy, and savory flavors that is absolutely delicious!
How to Make Crispy Chicken Alfredo Wraps
Consisting of a creamy chicken alfredo and melty mozzarella cheese filling enclosed in a crispy tortilla wrap, this recipe for Crispy Chicken Alfredo Wraps Recipe is irresistibly delicious! The flavors and textures of these wraps works so well together and literally leaves you craving more after each bite. To make this recipe you will need the key ingredients shared below.
Key Ingredients
- Chicken Breasts
- Flour Tortillas
- Mozzarella Cheese
- Heavy Cream
- Whole Milk
- Parmesan Cheese
- Unsalted Butter
- Garlic Cloves
- Seasonings (Paprika, Onion Powder, Garlic Powder, Italian Seasoning, Black Pepper, Salt)
(See recipe card below for the exact measurements for listed ingredients.)
Preparation
- Prepare Chicken – in a large mixing bowl, add the chicken, lemon juice, oil, and seasonings. Give the ingredients a thorough mix. Heat up some oil (about 1 1/2 to 2 tablespoons) in a large frying pan over medium high heat. Add in the seasoned chicken and cook while stirring occasionally for 6 to 8 minutes or until the chicken is fully cooked.
- Make Alfredo Sauce – in a separate saucepan under medium low heat, melt the butter and mix in the garlic and seasonings. Cook the mixture while stirring until the garlic starts to soften and becomes fragrant, about 1 minute. Next, pour and mix in the heavy cream and milk. Bring the mixture to a low boil to thicken up a bit and for the flavors to develop, about 3 to 4 minutes. Mix in the cream cheese (optional) and then in 2 to 3 batches, slowly whisk in the parmesan cheese until it is fully incorporated into the sauce. Remove the sauce from the heat.
- Make Chicken Alfredo Filling – in the frying pan with the chicken, mix in some of the alfredo sauce to thoroughly coat the chicken, about 3/4 to 1 cup. Set aside to cool a bit.
- Assemble Wraps – on a clean work surface, place down a flour tortilla. In the center of the wrap, spread over 1 to 2 tablespoons of the remaining Alfredo sauce. Sprinkle over some mozzarella cheese, about 1 to 2 tablespoons. Spoon over a portion of the cooled chicken Alfredo filling and top with some more mozzarella cheese, about 1 to 2 tablespoons. On the top half of the tortilla spread a light layer of the Alfredo sauce (this will help to seal the wrap). Fold the outer edges and lower half of the tortilla over the filling and then onto itself to seal and form a closed wrap. Transfer closed wrap to a large plate or parchment lined baking sheet. Repeat with remaining ingredients for a total of (6) wraps.
- Fry Wraps – heat up oil in a frying pan over medium low heat, about 1/2 cup. In batches of 2 to 3, fry the wraps on all four sides until crispy and golden brown, about 2 to 3 minutes or longer as needed. Transfer to a large paper towel lined plate or baking sheet to drain any excess oil.
- Serve – garnish the wraps with parmesan cheese and finely chopped parsley, optional. Serve wraps immediately while still hot and crispy as is or with any remaining sauce. Alfredo sauce will thicken as it cools, reheat with a few splashes of milk to restore preferred consistency.
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Crispy Chicken Alfredo Wraps Recipe
This Crispy Chicken Alfredo Wraps Recipe are the perfect blend of creamy, cheesy, and savory flavors that is absolutely delicious!
Servings: 6
Ingredients
Chicken Marinade
- 1 1/2 pounds chicken breasts, cut into bite sized pieces
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons olive oil, plus more for cooking
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon fine kosher salt or sea salt, adjust to preference
- 1/4 teaspoon black pepper
Alfredo Sauce
- 2 cups parmesan cheese, grated
- 1 cup heavy cream
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 2 tablespoons cream cheese, softened, optional but recommended
- 4 garlic cloves, minced
- 1/2 to 1 teaspoon Italian seasoning, adjust to preference
- 1/4 teaspoon black pepper
- fine kosher or sea salt, to taste
Assembly
- 6 burrito sized flour tortillas
- 1 1/2 to 2 cups shredded mozzarella cheese
- Avocado or preferred oil, for frying
Instructions
- In a large mixing bowl, add the chicken, lemon juice, oil, and seasonings (paprika, garlic powder, onion powder, salt and black pepper) Give the ingredients a thorough mix.
- Heat up some oil (about 1 1/2 to 2 tablespoons) in a large frying pan over medium high heat.
- Add in the seasoned chicken and cook while stirring occasionally for 6 to 8 minutes or until the chicken is fully cooked. Set the pan aside.
- In a separate saucepan under medium low heat, melt the butter and mix in the garlic and seasonings (Italian seasoning and black pepper). Cook the mixture while stirring until the garlic starts to soften and becomes fragrant, about 1 minute.
- Pour and whisk in the heavy cream and milk. Bring the mixture to a low boil/simmer to thicken up and for the flavors to develop, about 3 to 4 minutes or longer as needed.
- Whisk in the cream cheese (optional) and then the parmesan cheese until it is fully incorporated into the sauce. Taste the sauce and season with salt as needed. Remove the sauce from the heat.
- In the frying pan with the chicken, mix in some of the alfredo sauce to thoroughly coat the chicken, about 3/4 to 1 cup or more as needed. Set aside to cool a bit.
- On a clean work surface, place down a flour tortilla. In the center of the wrap, spread over 1 to 2 tablespoons of the remaining alfredo sauce. Sprinkle over some mozzarella cheese, about 1 to 2 tablespoons.
- Next, spoon over a portion of the chicken alfredo filling and top with some more mozzarella cheese, about 1 to 2 tablespoons.
- On the top half of the tortilla, spread a light layer of the alfredo sauce (this will help to seal the wrap).
- Fold the outer edges and lower half of the tortilla over the filling and then onto itself to seal and form a closed wrap.
- Transfer closed wrap to a large plate or parchment lined baking sheet. Repeat with remaining ingredients for a total of (6) wraps.
- Heat up oil in a frying pan over medium low heat, about 1/2 cup. In batches of 2 to 3, fry the wraps on all four sides until crispy and golden brown, about 2 to 3 minutes or longer as needed. (If needed, add a little more oil in between frying the wraps to ensure you get nicely golden brown crispy wraps)
- Transfer fried wraps to a large paper towel lined plate or baking sheet to drain any excess oil.
- Garnish the wraps with some grated parmesan cheese and finely chopped parsley, optional.
- Serve wraps immediately while still hot and crispy as is or with any remaining sauce. Alfredo sauce will thicken as it cools, reheat with a few splashes of milk to restore preferred consistency.
