Crispy Chicken Alfredo Wraps with Garlic Sauce Tips, FAQ & printable recipe

Tips for success

For extra crispy wraps, make sure the skillet is hot before adding the butter and the wraps. The butter should sizzle immediately when it hits the pan.

Press down gently on the wraps with a spatula while they cook to ensure even browning. If you are making multiple batches, keep the finished wraps warm in a 200°F (93°C) oven while you toast the rest.

To prevent the wraps from unrolling, place them seam-side down in the skillet first. This helps seal the seam and keeps the filling inside.

If you have leftover filling, it can be served over pasta or rice. For a spicier kick, add a pinch of red pepper flakes to the chicken seasoning or a drizzle of hot sauce over the filling before rolling.

Variations

• Spicy Buffalo Chicken Wraps: Replace the Alfredo sauce with buffalo sauce mixed with a little ranch dressing. Add crumbled blue cheese to the filling for extra tang. Serve with celery sticks and extra buffalo sauce for dipping.
• Vegetarian Alfredo Wraps: Substitute the chicken with sautéed mushrooms and zucchini. Season with the same spices and toss with Alfredo sauce. Follow the same assembly and toasting instructions for a meatless version.
• BBQ Chicken Wraps: Swap the Alfredo sauce for barbecue sauce and add sliced red onion and pickled jalapeños. Use cheddar cheese instead of mozzarella for a smoky, tangy twist.
• Caprese Chicken Wraps: Mix the cooked chicken with basil pesto instead of Alfredo. Add fresh mozzarella slices, tomato slices, and a drizzle of balsamic glaze before rolling. Toast as directed.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to restore crispness.

Freezer

Freeze assembled, uncooked wraps for up to 1 month. Thaw overnight in the refrigerator, then toast as directed.

Reheat

Reheat leftover wraps in a skillet over medium heat for 2-3 minutes per side until hot and crispy.

Leftover wraps can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for 2-3 minutes per side, or until warmed through and crispy again. Avoid microwaving, as it will make the tortillas soggy.

The seasoned chicken can be cooked and mixed with Alfredo sauce up to 2 days ahead. Store the chicken mixture in the refrigerator. When ready to serve, assemble the wraps and toast them as directed. You can also assemble the wraps completely and refrigerate them for up to 24 hours before toasting.

Serving ideas

Serve the wraps hot, straight from the skillet, with a bowl of warm garlic Alfredo sauce for dipping.

The wraps are substantial enough to be a main course, but they also pair well with a simple green salad or roasted vegetables. For a more indulgent meal, serve them alongside garlic bread or a bowl of tomato soup.

These wraps are perfect for lunch, dinner, or even game day. They are portable and easy to eat with your hands, making them great for casual gatherings.

Slice them in half to make them more manageable, and arrange them on a platter with extra sauce on the side. The combination of crispy tortilla and creamy filling is sure to please a crowd.

Frequently asked questions

Recipe card

Crispy Chicken Alfredo Wraps with Garlic Sauce

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

• 2 lb boneless skinless chicken breasts, sliced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt
• 2 tbsp avocado oil
• 1 1/2 cups garlic Alfredo sauce, divided
• 4 large flour tortillas (10-inch)
• 2 cups shredded mozzarella cheese
• 2 tbsp unsalted butter

Instructions

1. Slice the chicken breasts into thin strips. In a bowl, toss the chicken with garlic powder, onion powder, smoked paprika, and salt until evenly coated. Heat avocado oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook without stirring for 2 minutes to get a good sear. Then stir and continue cooking until the chicken is browned and cooked through, about 4 to 5 minutes more. The chicken should reach an internal temperature of 165°F (74°C).
2. Reduce the heat to low. Pour 1 cup of the garlic Alfredo sauce over the cooked chicken in the skillet. Stir to coat the chicken evenly with the sauce. Let it warm through for 1 minute, then remove the skillet from the heat.
3. Lay the flour tortillas on a clean work surface. Divide the creamy chicken mixture evenly among the tortillas, placing it in the center. Sprinkle 1/2 cup of shredded mozzarella over the chicken on each tortilla. Fold the sides of each tortilla over the filling, then roll tightly from the bottom to form a secure wrap.
4. Wipe out the skillet and place it over medium heat. Add the butter and let it melt, tilting the pan to coat the bottom. Place the wraps seam-side down in the skillet. Cook for 2 minutes per side, or until golden brown and crispy. Use a spatula to flip carefully. The wraps should be crunchy on the outside and heated through.
5. Transfer the crispy wraps to a cutting board. Slice each wrap in half diagonally. Serve immediately with the remaining 1/2 cup of garlic Alfredo sauce for dipping.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

48 g

Carbohydrates

38 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.