Baked chicken alfredo wraps roll seasoned chicken and two melty cheeses into flour tortillas, then bake them under a blanket of creamy Alfredo sauce.
The whole dish takes about 40 minutes, and you can use rotisserie or leftover chicken to save time. Each wrap comes out soft, cheesy and saucy, like a hand held chicken Alfredo bake.
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Why This Baked Chicken Alfredo Wraps Recipe Works
Browning the chicken briefly in butter with garlic powder and Italian seasoning gives the filling flavor before it ever goes into a tortilla. Mozzarella melts into stretchy strands while cheddar adds sharpness.
Baking the wraps seam side down under the sauce keeps them closed and softens the tortillas so they cut easily with a fork. The extra mozzarella on top turns bubbly and lightly golden.
Everything happens in one skillet and one baking dish, so cleanup is easy on a busy night.
Ingredients for Baked Chicken Alfredo Wraps
- 4 large flour tortillas (10 inch)
- 2 cups cooked chicken breast, sliced
- 1 1/4 cups shredded mozzarella cheese, divided
- 1/2 cup shredded cheddar cheese
- 1 cup Alfredo sauce
- 1 tbsp unsalted butter
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tbsp chopped fresh parsley, for garnish
Flour tortillas. Use large burrito size tortillas, about 10 inches wide, so they roll without tearing. Warm them briefly so they stay flexible.
Cooked chicken. Rotisserie, grilled or leftover baked chicken all work. Slice it into thin strips so the wraps roll evenly.
Mozzarella and cheddar. Mozzarella gives the stretch and cheddar gives the sharp flavor. Shred the cheese yourself for the smoothest melt.
Alfredo sauce. Jarred sauce is a quick option, and homemade works just as well. You need about 1 cup to coat the wraps without drowning them.
How to Make Baked Chicken Alfredo Wraps
1. Heat the oven. Heat the oven to 375 degrees F and lightly grease a 9×13 inch baking dish.
2. Season the chicken. Melt the butter in a skillet over medium heat. Add the chicken, garlic powder and Italian seasoning and cook for 2 to 3 minutes, until heated through and lightly golden.
3. Warm the tortillas. Wrap the tortillas in a damp paper towel and microwave for 15 to 20 seconds so they bend without cracking.
4. Fill the wraps. Lay a tortilla flat. Add about 1/4 cup of mozzarella, 2 tablespoons of cheddar and one quarter of the chicken in a strip across the center.
5. Roll tightly. Fold in the sides and roll each tortilla up like a burrito. Place the wraps seam side down in the baking dish.
6. Add the sauce. Pour the Alfredo sauce evenly over the wraps and sprinkle the remaining 1/4 cup of mozzarella on top.
7. Bake and rest. Bake for 15 to 18 minutes, until the sauce bubbles and the center of a wrap reaches 165 degrees F. Rest for 5 minutes, then sprinkle with parsley.
How to Serve Baked Chicken Alfredo Wraps
Slice each wrap on the diagonal and spoon extra sauce from the dish over the top. Serve with air fryer broccoli with Parmesan, air fryer asparagus, air fryer garlic bread slices or an easy green bean casserole to add something green.
How to Store and Reheat Baked Chicken Alfredo Wraps
Refrigerate leftover wraps in an airtight container for 3 to 4 days, within 2 hours of baking. Reheat covered with foil at 350 degrees F for 15 to 20 minutes, or in the microwave, until the center reaches 165 degrees F. Freezing is not recommended because cream sauce can separate.
Tips and Variations for Baked Chicken Alfredo Wraps
Use 10 inch tortillas. Smaller tortillas tear when rolled and hold less filling.
Start with rotisserie chicken. About 2 cups of shredded rotisserie meat saves cooking time. Remove the skin first.
Warm the tortillas. Warm tortillas bend easily and are far less likely to crack when you roll them.
Do not overfill. Keep the filling in a narrow strip with a 1 inch border so the wraps close tightly and stay together.
Add vegetables. Wilt a few handfuls of spinach, squeeze it dry and add it to the filling for extra color.
Add more sauce. If you like extra saucy wraps, warm an additional 1/4 cup of Alfredo and spoon it over each serving.
Brown the top. Broil for 1 to 2 minutes at the end for a golden, bubbly cheese topping. Watch closely so it does not burn.
Cook to a safe temperature. Poultry dishes are safe at 165 degrees F, the minimum listed in the FDA food safety chart. Check a wrap in the center before serving.
Frequently Asked Questions About Baked Chicken Alfredo Wraps
Can I assemble baked chicken alfredo wraps ahead of time?
Yes. Roll the wraps, place them in the dish, cover and refrigerate for up to 24 hours, then add the sauce and cheese just before baking. Add a few extra minutes of baking time because the dish starts cold.
Can I freeze baked chicken alfredo wraps?
Freezing is not recommended because the cream sauce can separate and the tortillas turn soft. Refrigerate leftovers for 3 to 4 days instead.
What size tortillas work well for baked chicken alfredo wraps?
Large 10 inch flour tortillas work well. They are big enough to roll around the filling without tearing.
Can I use homemade Alfredo sauce?
Yes. Use about 1 cup of homemade sauce. It should be thick enough to coat a spoon so it does not run off the wraps.
How do I keep the tortillas from tearing?
Warm them for 15 to 20 seconds in the microwave under a damp paper towel before filling, and do not overstuff them.
Baked Chicken Alfredo Wraps
Equipment
- Skillet
- 9×13 inch baking dish
- Cutting board
- Microwave safe plate
Ingredients
Main Ingredients
- 4 large flour tortillas 10 inch
- 2 cup cooked chicken breast sliced
- 1 ¼ cup shredded mozzarella cheese 1 cup for filling, 1/4 cup for topping
- ½ cup shredded cheddar cheese
- 1 cup Alfredo sauce jarred or homemade
- 1 tbsp unsalted butter
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Preheat. Set the oven to 375 degrees F and grease a 9×13 inch baking dish. Warm the chicken. Heat the butter in a skillet over medium heat, then stir the chicken with the garlic powder and Italian seasoning for 2 to 3 minutes.
- Soften the tortillas. Microwave the tortillas under a damp paper towel for 15 to 20 seconds.
- Fill. Spread 1/4 cup mozzarella, 2 tablespoons cheddar and a quarter of the chicken down the middle of each tortilla.
- Roll. Tuck in the sides, roll up tightly and set each wrap seam side down in the dish.
- Sauce. Spoon the Alfredo over the wraps and top with the remaining mozzarella.
- Bake. Bake 15 to 18 minutes until bubbling and 165 degrees F in the center. Rest 5 minutes and garnish with parsley.
