Chicken Alfredo Wrap

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until just tender. Drain well and set aside.

2. 2

   Season the bite-size chicken pieces with garlic powder, Italian seasoning, salt, and black pepper, tossing until evenly coated.

3. 3

   Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 5–7 minutes, turning occasionally, until browned and cooked through. The thickest pieces should reach 165°F (74 °C) (74°C (165 °F)). Transfer the chicken to a plate.

   Start 7-minute timer
4. 4

   Reduce the skillet heat to medium and add the butter. Once melted, pour in the heavy cream and stir, scraping up any browned bits from the bottom of the pan.

5. 5

   Bring the cream to a gentle simmer, then gradually stir in the Parmesan cheese. Cook for 2–3 minutes, stirring continuously, until the cheese melts and the sauce is smooth and lightly thickened. Do not let the sauce boil vigorously.

   Start 3-minute timer
6. 6

   Add the cooked pasta and chicken to the Alfredo sauce. Toss until everything is evenly coated. Taste and adjust the salt and pepper.

7. 7

   Warm each flour tortilla briefly in a dry skillet or microwave until pliable. Place one-quarter of the chicken Alfredo mixture down the center of each tortilla.

8. 8

   Sprinkle each portion with mozzarella and fresh parsley. Fold the sides of each tortilla inward, then roll tightly from the bottom to form a secure wrap.

9. 9

   Return the wraps seam-side down to a lightly greased skillet over medium heat. Toast for 2–3 minutes per side, pressing gently, until the tortillas are golden and crisp and the mozzarella is melted. Serve hot.

   Start 3-minute timer