Crispy Chicken Alfredo Wraps Step-by-step instructions

Before you start

Before starting, dice the chicken into bite-sized pieces and chop the onion. Measure out the Alfredo sauce and shred the mozzarella if using a block. Have all ingredients within reach.

Heat a large skillet over medium-high heat and ensure it is hot before adding the chicken. Prepare a clean work surface for rolling the wraps. If using a homemade Alfredo sauce, make it ahead or while the chicken cooks.

Instructions

Sear and Sauté

1. 1Season and Sear the Chicken
   In a medium bowl, toss the diced chicken with Italian seasoning, salt, and black pepper until evenly coated. Heat a large skillet over medium-high heat and add a drizzle of oil. Add the seasoned chicken in a single layer and cook without stirring for 2-3 minutes until the bottom is golden brown. Stir and continue cooking until the chicken is cooked through and reaches 165°F (74°C) internally. Transfer the chicken to a plate and set aside.
   Look for Chicken pieces are golden brown on the edges and no longer pink inside.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the skillet; cook in batches if needed to get a good sear.
2. 2Cook the Onions
   In the same skillet, add the diced onion and cook over medium heat for 2 minutes, stirring occasionally, until the onions are softened and starting to turn golden. The onions should be fragrant and slightly translucent.
   Look for Onions are soft and lightly browned.
   Tip Scrape up any browned bits from the chicken for extra flavor.

The chicken is golden brown and cooked through, and the onions are soft and fragrant. The skillet has browned bits that will flavor the sauce. The kitchen smells savory and inviting. The chicken is resting on a plate while the onions cook.

Sauce and Roll

3. 3Combine with Alfredo Sauce
   Return the cooked chicken to the skillet with the onions. Pour the Alfredo sauce over the chicken and stir to combine. Let the mixture simmer for 2-3 minutes until the sauce is heated through and coats the chicken evenly. Remove the skillet from the heat.
   Look for The sauce is bubbling gently and the chicken is fully coated.
   Tip Taste the sauce and adjust seasoning if needed before assembling.
4. 4Assemble the Wraps
   Lay a tortilla on a clean work surface. Spoon about 3/4 cup of the chicken Alfredo mixture onto the center of the tortilla. Sprinkle 1/2 cup of shredded mozzarella over the chicken. Fold in the sides of the tortilla and roll it up tightly, enclosing the filling. Repeat with the remaining tortillas and filling.
   Look for The wraps are tightly rolled and the filling is secure.
   Tip Do not overfill; leave room to roll the tortilla without tearing.

The Alfredo sauce is creamy and coats the chicken and onions evenly. The mixture is hot and bubbling slightly. The wraps are assembled and ready for the skillet. The tortillas are pliable and the filling is secure.

Crisp and Serve

5. 5Pan-Fry the Wraps
   Melt the butter in a large skillet over medium heat. Place the wraps seam-side down in the skillet, working in batches if needed. Cook for 2-3 minutes per side, until golden brown and crispy on all sides. The cheese inside should be melted and the tortilla crisp. Remove from the skillet and let rest for 1-2 minutes before slicing.
   Look for The wraps are golden brown and crispy, with cheese starting to ooze out.
   Tip Use a spatula to press down gently to ensure even browning.
6. 6Slice and Serve
   Slice each wrap in half diagonally with a sharp knife. Serve immediately while the wraps are hot and the cheese is stretchy.
   Look for The cheese pulls when the wrap is sliced.
   Tip For a neat slice, use a serrated knife or let the wraps rest a minute.

The wraps are golden brown and crispy, with butter sizzling around them. The cheese is melted and slightly oozing. The wraps are sliced to reveal a steamy, cheesy interior. The texture contrast is perfect: crunchy outside, creamy inside.

Common mistakes

One common mistake is overcrowding the skillet when searing the chicken, which steams the chicken instead of browning it.

Cook in batches if needed. Another is overfilling the wraps, making them difficult to roll and causing them to burst during frying.

Use a moderate amount of filling and roll tightly. Also, be careful not to overcook the wraps; they should be golden brown, not dark, and the cheese should be melted but not running out excessively.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. The wraps are done when they are golden brown and crispy on all sides, and the cheese inside is fully melted and hot.

To test, insert an instant-read thermometer into the center of a wrap; it should read at least 165°F (74°C) for the filling. The tortilla should be crisp enough to hold its shape when sliced.

• Poultry: 165°F (74°C) in the thickest part