Comfort Food Chicken Alfredo Wraps (Print)
Grilled chicken, sautéed vegetables, creamy sauce and cheese wrapped in tortillas for a warm, satisfying meal.
# Components:
→ Chicken Preparation
01 - 2 medium boneless, skinless chicken breasts (approximately 400 grams)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
→ Vegetable Sauté
06 - 1 red bell pepper, thinly sliced
07 - 1/2 small red onion, thinly sliced
08 - 1 cup baby spinach leaves
→ Creamy Alfredo Sauce
09 - 1 cup heavy cream (approximately 240 ml)
10 - 3/4 cup freshly grated Parmesan cheese (approximately 75 grams)
11 - 1 tablespoon unsalted butter
12 - 2 cloves garlic, minced
13 - Pinch of nutmeg (optional)
14 - Salt, to taste
15 - Pepper, to taste
→ Wraps and Assembly
16 - 4 large flour tortillas (approximately 25 cm / 10 inches in diameter)
17 - 1/2 cup shredded mozzarella cheese (approximately 60 grams)
18 - Fresh parsley, chopped (for garnish, optional)
# Directions:
01 - Preheat a grill pan or skillet over medium-high heat. Lightly brush chicken breasts with olive oil and season evenly with salt, black pepper, and garlic powder. Grill for 5 to 6 minutes per side, or until the internal temperature reaches 165°F (74°C). Allow the chicken to rest, then slice thinly against the grain.
02 - In the same pan used for the chicken, add a touch more oil if necessary. Add the thinly sliced red bell pepper and red onion. Sauté for 3 to 4 minutes, until they are just beginning to soften. Incorporate the baby spinach and cook until it is just wilted, approximately 1 minute. Remove the vegetables from the pan and set aside.
03 - In a medium saucepan, melt the unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it. Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and well combined. Stir in the pinch of nutmeg, if using. Season the sauce with salt and pepper to your preference. Remove from heat.
04 - Gently warm the large flour tortillas in a dry skillet over medium heat or in the microwave until they become pliable and easy to roll.
05 - Lay each warmed tortilla flat on a clean surface. Down the center of each tortilla, arrange a portion of the sliced grilled chicken, followed by the sautéed vegetables. Drizzle a generous amount of the prepared Alfredo sauce over the fillings. Sprinkle each wrap with shredded mozzarella cheese. Fold in the sides of the tortilla and then roll it up tightly from the bottom to enclose the filling.
06 - For an enhanced texture, place each assembled wrap seam-side down in a clean, dry skillet over medium heat for 1 to 2 minutes per side, until lightly browned and crispy.
07 - Slice each wrap in half diagonally. Garnish with fresh chopped parsley, if desired. Serve immediately for optimal enjoyment.
# Expert Advice:
01 -
- Ready in just 40 minutes from start to finish
- Uses simple ingredients you likely have on hand
- Perfectly portable for busy weeknights
- Customizable with your favorite vegetables
02 -
- Perfect for meal prep and can be assembled ahead of time
- Each wrap provides a complete meal with protein, vegetables and carbs
- Leftovers can be repurposed into a casserole by chopping and baking with extra sauce
03 -
- Allow your Parmesan to come to room temperature before adding to the sauce for smoother incorporation
- For extra flavor, marinate the chicken for 2 hours before cooking
- Toast the tortillas lightly before filling for structural integrity and enhanced flavor