Grilled chicken, Alfredo sauce, fresh veggies, and soft tortillas combine for a tasty, satisfying wrap.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon dried Italian herbs
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
→ Alfredo Sauce
07 - 1 tablespoon unsalted butter
08 - 1 clove garlic, minced
09 - 3/4 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - 1/4 teaspoon ground black pepper
12 - Pinch nutmeg (optional)
→ Wrap Assembly
13 - 4 large flour tortillas
14 - 2 cups shredded Romaine lettuce
15 - 1 large tomato, diced
16 - 1/4 red onion, thinly sliced (optional)
17 - Fresh parsley, chopped, for garnish
# Method Steps:
01 - Combine olive oil, minced garlic, Italian herbs, salt, and ground black pepper in a mixing bowl. Add chicken breasts and coat thoroughly.
02 - Heat a grill pan or skillet over medium heat. Grill or pan-sear chicken for 6-7 minutes per side until cooked through and juices run clear. Rest for 5 minutes, then slice thinly.
03 - In a small saucepan over medium heat, melt unsalted butter. Add minced garlic and sauté until aromatic, about 1 minute. Stir in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until sauce becomes smooth and thickened. Season with ground black pepper and a pinch of nutmeg if desired. Remove from heat.
04 - Soften flour tortillas by warming them in a dry skillet or microwave for 10-20 seconds.
05 - Lay warmed tortillas flat. Create a base layer with shredded Romaine lettuce, followed by sliced chicken, diced tomato, and red onion if using. Drizzle with warm Alfredo sauce and sprinkle with chopped parsley.
06 - Roll each tortilla tightly, tucking in the sides, then slice in half if preferred. Serve immediately while fresh.
