Description
Delicious Cheesy Chicken Alfredo Wraps featuring tender seasoned chicken breast, a blend of mozzarella and cheddar cheese, all wrapped in warm flour tortillas and baked to perfection with creamy Alfredo sauce on top. Ready in just 25 minutes, this comforting dish makes for a perfect quick lunch or dinner.
Ingredients
Scale
Wraps
- 2 large flour tortillas
- 2 cups cooked chicken breast, sliced
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon butter
Cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
Sauce & Garnish
- 1 cup Alfredo sauce
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Chicken: In a skillet, melt the butter over medium heat. Add the sliced chicken breast and season with garlic powder and Italian seasoning. Cook for 2-3 minutes until the chicken is heated through and has a slightly golden exterior.
- Assemble the Wraps: Lay the flour tortillas flat on a clean surface. Sprinkle a generous amount of mozzarella and cheddar cheese in the center of each tortilla. Add the cooked chicken slices on top of the cheese.
- Roll the Wraps: Carefully roll the tortillas tightly, tucking in the sides as you go to form secure wraps that hold all the fillings inside.
- Top with Alfredo Sauce: Place the wraps seam-side down in a baking dish. Pour the Alfredo sauce generously over the wraps, making sure they are fully covered. Sprinkle additional mozzarella cheese over the top for an extra cheesy finish.
- Bake: Preheat the oven to 375°F (190°C). Bake the wrapped tortillas for 10-15 minutes until the cheese on top is melted and lightly golden brown.
- Serve: Garnish the baked wraps with fresh parsley if desired. Serve hot for a creamy, cheesy meal.
Notes
- Use cooked chicken breast to save time; leftover or rotisserie chicken works well.
- For extra flavor, add sautéed mushrooms or spinach inside the wraps before rolling.
- Make sure tortillas are rolled tightly to prevent filling leakage while baking.
- You can substitute shredded mozzarella with provolone or Monterey Jack for variation.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.
