Baked Chicken Alfredo Wraps
Seasoned chicken, mozzarella and cheddar are rolled in flour tortillas, covered with Alfredo sauce and baked until bubbly.
Equipment
- Skillet
- 9x13 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 9x13 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.
Notes
Substitutions: Use rotisserie chicken, add wilted and squeezed spinach, or use homemade Alfredo sauce.
Tips: Warm the tortillas so they do not crack and leave a border of 1 inch when filling.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F. Freezing is not recommended.