Crispy Chicken Alfredo Wraps Tips, FAQ & printable recipe

Tips for success

For the crispiest wraps, use a heavy-bottomed skillet and ensure the butter is hot but not smoking before adding the wraps. Press down gently with a spatula to ensure even contact with the pan.

Let the wraps rest for a minute after frying to allow the cheese to set slightly, which makes slicing easier and prevents the filling from spilling out.

To keep the wraps warm while cooking in batches, place them on a baking sheet in a 200°F (93°C) oven. This helps maintain the crispy texture until serving.

If the wraps start to brown too quickly, lower the heat to medium to allow the cheese to melt without burning the tortilla.

Variations

• Spicy Chicken Alfredo Wraps: Add 1/2 teaspoon of red pepper flakes or a dash of hot sauce to the Alfredo sauce for a spicy kick. Or, use pepper jack cheese instead of mozzarella.
• Bacon Chicken Alfredo Wraps: Add cooked, crumbled bacon to the filling for a smoky flavor. Reduce the salt in the seasoning to balance the bacon's saltiness.
• Vegetarian Alfredo Wraps: Replace the chicken with sautéed mushrooms, spinach, or a mix of roasted vegetables. Adjust the cooking time accordingly.
• Pesto Chicken Wraps: Swap half of the Alfredo sauce for pesto for a fresh herb flavor. Add sun-dried tomatoes for extra depth.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to restore crispness.

Freezer

Freeze uncooked wraps for up to 2 months. Wrap tightly in plastic wrap and foil. Fry from frozen, adding a few minutes to the cooking time.

Reheat

Reheat cooked wraps in a skillet over medium heat for 2-3 minutes per side, or in an air fryer at 350°F (175°C) for 4-5 minutes until hot and crispy.

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. To keep them from getting soggy, place a paper towel in the container to absorb excess moisture.

Reheat in a skillet over medium heat for a few minutes per side until crispy and hot, or in an air fryer at 350°F (175°C) for 3-4 minutes.

The chicken Alfredo filling can be made up to 2 days ahead and stored in the refrigerator. When ready to serve, reheat the filling in a skillet and assemble the wraps fresh.

The assembled wraps can also be prepared and refrigerated for a few hours before frying, but they may become slightly softer. For best results, fry just before serving.

Serving ideas

Serve the wraps hot, sliced in half to show the cheesy interior. They pair well with a side of marinara sauce for dipping, or a simple green salad with a light vinaigrette to cut the richness. For a heartier meal, serve with roasted vegetables or a bowl of tomato soup.

These wraps are also great for lunchboxes or picnics, as they can be enjoyed warm or at room temperature. If serving at a party, cut into smaller pieces and secure with toothpicks for easy grabbing. A sprinkle of fresh parsley or grated Parmesan adds a fresh finish.

Frequently asked questions

Recipe card

Crispy Chicken Alfredo Wraps

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 1 1/2 lb boneless skinless chicken breast, diced
• 1 medium yellow onion, diced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups Alfredo sauce
• 2 cups shredded mozzarella cheese
• 4 large flour tortillas (10-inch)
• 2 tbsp butter

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Slice each wrap in half diagonally with a sharp knife. Serve immediately while the wraps are hot and the cheese is stretchy.

Contains: gluten, milk

Estimated nutrition per serving

Calories

650

Protein

45 g

Carbohydrates

45 g

Fat

32 g

Fiber

3 g

Sugar

5 g

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