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

Tips for success

For extra crispy wraps, use a cast-iron skillet and make sure it's hot before adding the butter. The butter should sizzle immediately when it hits the pan.

Press down on the wraps with a spatula while they cook to ensure even browning. If you're making a double batch, keep the finished wraps warm in a 200°F (95°C) oven while you cook the rest.

To make the wraps easier to handle, let them rest for a minute after cooking. This allows the cheese to set slightly and prevents the filling from oozing out when you cut them.

Serve them whole or sliced in half diagonally for a pretty presentation. For a fun twist, add a handful of fresh spinach or sautéed mushrooms to the filling before rolling.

Variations

• Spicy Chipotle: Add 1-2 chipotle peppers in adobo sauce, minced, to the Alfredo sauce for a smoky, spicy kick. Top with a sprinkle of smoked paprika before serving.
• Veggie Loaded: Sauté sliced bell peppers, onions, and mushrooms with the chicken. Add a handful of fresh spinach to the filling for extra color and nutrients.
• BBQ Chicken: Swap the Alfredo sauce for BBQ sauce and use cheddar cheese instead of mozzarella. Add a drizzle of ranch dressing for a tangy finish.
• Pesto Chicken: Use basil pesto instead of Alfredo sauce and add sun-dried tomatoes and fresh mozzarella. Toasting in butter gives a deliciously crispy exterior.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer to restore crispness.

Freezer

Wrap individually in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes, or until hot and crispy. Alternatively, use an air fryer at 350°F (175°C) for 5-7 minutes.

Store leftover wraps 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 in an air fryer at 350°F (175°C) for 5-7 minutes, until heated through and crispy again.

You can prepare the chicken Alfredo mixture up to 2 days ahead and store it in the refrigerator. When ready to serve, warm the mixture in a skillet, assemble the wraps, and toast them as directed. This makes weeknight dinners a breeze.

Serving ideas

Serve these wraps hot, fresh from the skillet, with a generous side of extra garlic Alfredo sauce for dipping.

They pair wonderfully with a simple green salad tossed in a light vinaigrette to cut through the richness. For a heartier meal, serve them with roasted vegetables or a bowl of tomato soup.

These wraps are also great for parties and game day spreads. Cut them into smaller pieces and serve as appetizers with toothpicks.

They're best enjoyed immediately, but they also taste great at room temperature, making them a versatile option for any gathering.

Frequently asked questions

Recipe card

Crispy Chicken Alfredo Wraps with Garlic Parmesan 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 (store-bought or homemade)
• 4 large flour tortillas
• 2 cups shredded mozzarella cheese
• 2 tbsp butter

Instructions

1. In a large skillet, heat the avocado oil over medium-high heat. Add the sliced chicken breast in a single layer. Sprinkle with garlic powder, onion powder, smoked paprika, and salt. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through, reaching an internal temperature of 165°F (74°C).
2. Reduce the heat to low. Pour the garlic Alfredo sauce over the cooked chicken and stir to coat. Let it warm through for 1-2 minutes, then remove from heat.
3. Lay the flour tortillas on a clean work surface. Divide the chicken Alfredo mixture evenly among the tortillas, placing it in the center. Top each with 1/2 cup of shredded mozzarella. Fold in the sides and roll tightly to form a wrap.
4. In the same skillet, melt the butter over medium heat. Place the wraps seam-side down in the skillet. Cook for 2 minutes per side, until golden brown and crispy. Press down gently with a spatula to ensure even browning.
5. Remove the wraps from the skillet and let them rest for 1 minute. Slice in half diagonally and serve with extra garlic Alfredo sauce for dipping.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

45 g

Carbohydrates

30 g

Fat

42 g

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