Grilled Chicken Alfredo Cheesy Wraps

Why You’ll Love This Recipe

I enjoy this recipe because it feels indulgent without being complicated. I like how quickly everything comes together and how flexible it is for busy weeknights or casual gatherings. The combination of creamy sauce, tender chicken, and gooey cheese makes these wraps disappear fast every time I serve them.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken
2 large boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
salt to taste
black pepper to taste
1 tablespoon lemon juice

For the wraps
4 large flour tortillas
1 cup ricotta cheese or cream cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped

For the Alfredo sauce
2 tablespoons unsalted butter
2 garlic cloves, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
salt to taste
pepper to taste

Directions

I start by cutting the chicken into bite-sized pieces or strips. In a bowl, I mix the olive oil, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper, then toss the chicken until it’s well coated. When I have time, I let it marinate for 15 to 30 minutes for extra flavor.

I grill or pan-sear the chicken over medium heat for about 6 to 8 minutes, until it’s fully cooked and lightly charred, then set it aside. For the Alfredo sauce, I melt the butter in a small saucepan and sauté the garlic briefly until fragrant. I add the heavy cream, bring it to a gentle simmer, and stir in the Parmesan, seasoning with salt and pepper until the sauce thickens slightly.

To assemble, I lay out the tortillas and spread a spoonful of ricotta or cream cheese down the center of each. I add the grilled chicken, drizzle generously with Alfredo sauce, and sprinkle with mozzarella and chopped parsley. I roll the tortillas tightly, burrito-style.

I place the wraps seam-side down on a lined baking sheet, sprinkle the tops with the remaining mozzarella and Parmesan, and broil them for a few minutes until the cheese is melted, bubbly, and lightly golden. I garnish with fresh parsley and serve them warm.

Servings and Timing

I get 4 wraps from this recipe. Prep time is about 20 minutes, cooking time is around 15 minutes, and the total time comes to roughly 35 minutes.

Variations

I sometimes add sautéed mushrooms or spinach to the wraps for extra flavor and texture. When I want a little heat, I sprinkle in crushed red pepper flakes. I also like swapping ricotta for cream cheese depending on how rich I want the filling.

Storage/Reheating

I store leftover wraps in an airtight container in the refrigerator for up to three days. When reheating, I warm them in the oven or air fryer so the tortilla stays crisp and the cheese melts evenly.

FAQs

Can I use store-bought Alfredo sauce?

I can, but I prefer making it fresh because it tastes richer and comes together quickly.

Can I make these wraps ahead of time?

I assemble them ahead and broil just before serving for the best texture.

What’s the best tortilla to use?

I like large flour tortillas because they’re soft and easy to roll without tearing.

Can I bake these instead of broiling?

I bake them at 375°F for about 8 to 10 minutes if I don’t want to use the broiler.

What can I serve with these wraps?

I usually serve them with a simple salad, roasted vegetables, or extra sauce for dipping.

Conclusion

I find these grilled chicken Alfredo cheesy wraps to be the perfect mix of comfort and convenience. Whenever I want something creamy, cheesy, and satisfying that feels a little indulgent but still easy to make, this is a recipe I’m always happy to come back to.

Print