Ingredients
Scale
- 3 packed cups (about 425 g) plain cooked skinless chicken breast, shredded or finely chopped
- 4 large (10-inch) flour tortillas, about 60–65 g each
- 1 tablespoon unsalted butter (14 g)
- 2 garlic cloves, finely minced
- 1/2 cup (120 mL) heavy whipping cream
- 1/4 cup (60 mL) 2% milk
- 1/3 cup (about 30 g) finely grated Parmesan cheese
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon fine salt, or less if the chicken is already seasoned
- 1/2 cup (about 56 g) shredded part-skim mozzarella
- 1 teaspoon (5 mL) neutral cooking oil, for toasting the tortillas
- 1 tablespoon chopped fresh parsley, optional garnish
Instructions
- Measure 3 packed cups of already cooked chicken breast; shred or chop it finely. Set four large tortillas on a plate and keep covered. Grate Parmesan and measure mozzarella before starting the sauce.
- Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Add 2 minced garlic cloves and cook for 30 seconds without browning.
- Stir in 1/2 cup cream and 1/4 cup milk. Heat gently for about 1 minute. Add 1/3 cup Parmesan gradually with 1/2 teaspoon Italian seasoning, black pepper, and up to 1/4 teaspoon salt. Stir for 2–3 minutes over low heat until smooth and thick enough to coat a spoon; do not boil vigorously.
- Fold 3 cups cooked chicken through the Alfredo sauce and warm for 2–3 minutes until hot throughout. If using refrigerated cooked chicken, reheat the chicken-and-sauce mixture to 165°F (74°C). Remove from heat and let stand 2 minutes so the sauce clings instead of running.
- Divide chicken mixture evenly among four 10-inch tortillas, about one-quarter of the mixture each. Add 2 tablespoons shredded mozzarella to each. Fold the left and right sides inward, then roll snugly from the bottom, leaving each seam underneath.
- Wipe a large nonstick skillet with 1 teaspoon neutral oil and heat over medium. Toast wraps seam-side down in batches for 2–3 minutes per side, pressing gently at first, until evenly golden and cheese is melted. If browning too fast, reduce heat.
- Rest 1 minute before slicing in half. Top with chopped parsley if using and serve right away for the crispiest texture.
Notes
- The base recipe uses 425 g of ALREADY COOKED chicken breast. Starting with raw chicken adds about 10–15 minutes and requires cooking the chicken to 165°F before assembling.
- To prevent soggy wraps, use thick Alfredo sauce and let the filling stand 2 minutes. Do not overfill tortillas. This recipe contains no pasta.
- Use a 10-inch tortilla; smaller taco tortillas are likely to tear or leak with this amount of filling.
- Nutrition estimate per one of four wraps is based on 425 g plain cooked chicken breast, 4 large flour tortillas (~60–65 g each), 120 mL heavy cream, 60 mL 2% milk, 30 g Parmesan, 56 g mozzarella, 14 g butter, 5 mL oil and seasonings. Actual labels, portion sizes and chicken preparation change totals considerably.
- Contains wheat and milk. No automatic gluten-free, low-carb, keto, or dairy-free claim is made. Use separate utensils for raw poultry if cooking it from scratch.
- Store cooked filling promptly in shallow containers; refrigerate at 40°F or below, use within 3–4 days and reheat leftovers to 165°F. To keep the tortilla crisp, store filling separately when possible.
- Editorial recipe developed from general Alfredo-wrap trend; not presented as an exact copy of any one social-media creator, nor described as kitchen-tested by the HAB team.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop Skillet
- Cuisine: American-Italian inspired
- Diet: High protein; contains wheat and dairy