Creamy Cheesy Chicken Alfredo Wraps

Turning classic Alfredo pasta into handheld wraps might sound unconventional, but the results speak for themselves. Tender chicken mixed with rich, creamy Alfredo sauce and melted mozzarella gets wrapped in a flour tortilla, then toasted until golden and crispy on the outside while staying warm and gooey inside. The combination of textures—crispy tortilla exterior and creamy, cheesy filling—makes these wraps incredibly satisfying. Perfect for busy weeknights when you want comfort food that doesn’t require plates and forks, this recipe delivers all the indulgence of chicken Alfredo in a more casual, family-friendly format. Ready in just 25 minutes from start to finish, these wraps prove that quick dinners can still feel special.

Why You’ll Love These Creamy Cheesy Chicken Alfredo Wraps

These wraps solve the weeknight dinner problem by combining impressive flavor with genuine convenience. You’ll appreciate how the homemade Alfredo sauce comes together in minutes with just a few ingredients, tasting far better than anything from a jar. The wraps are endlessly customizable, so picky eaters can adjust the filling to their preferences while everyone still eats the same basic meal. Families love that these are easy to eat without making a mess, which is especially helpful when you have kids at the table. The recipe works beautifully with rotisserie chicken, cutting your prep time significantly and adding extra flavor from the pre-seasoned meat. Everything stays warm inside the toasted tortilla, making these perfect for eating on the couch or taking on the go. Leftovers reheat surprisingly well, and you can prep the components ahead of time for even faster assembly when you’re ready to eat.

Ingredients for Creamy Cheesy Chicken Alfredo Wraps

I always use rotisserie chicken for this recipe when I can because it’s already seasoned and saves significant time. The quality of your Parmesan cheese really matters here since it’s a starring ingredient in the Alfredo sauce—freshly grated tastes noticeably better than pre-grated.

For the Filling:

• 2 cups cooked chicken, shredded or diced
• 6 to 8 large flour tortillas
• 2 cups shredded mozzarella cheese
• Fresh parsley, chopped for garnish

For the Alfredo Sauce:

• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and black pepper, to taste

Ingredient Notes:

Choose flour tortillas that are large enough to wrap around a generous amount of filling—burrito-size tortillas work perfectly. I prefer using whole mozzarella cheese that I shred myself because it melts more smoothly than pre-shredded varieties, which often contain anti-caking agents. Heavy cream is essential for achieving that rich, velvety Alfredo texture; don’t substitute with milk or half-and-half unless you’re willing to accept a thinner sauce. Fresh garlic makes a real difference in the Alfredo sauce since garlic is such a prominent flavor. If you’re cooking chicken specifically for this recipe, season it with salt, pepper, and Italian seasoning before cooking to add extra flavor. The Italian seasoning in the sauce typically contains basil, oregano, and thyme, which give the Alfredo a more complex herb profile.

How to Make Creamy Cheesy Chicken Alfredo Wraps

The key to a smooth Alfredo sauce is adding the Parmesan gradually and stirring constantly so it melts evenly without clumping. Don’t rush this step.

1. Create the Alfredo sauce: Melt the butter in a medium saucepan over medium heat. Once the butter is fully melted and starting to foam, add the minced garlic. Sauté for about 1 minute, stirring constantly until the garlic becomes fragrant but doesn’t brown—burned garlic tastes bitter.
2. Build the cream base: Pour in the heavy cream and add the Italian seasoning, salt, and black pepper. Whisk everything together and bring the mixture to a gentle simmer. Let it cook for 3 to 5 minutes, stirring occasionally, until the sauce begins to thicken slightly and coats the back of a spoon.
3. Add the cheese: Reduce the heat to low and gradually stir in the grated Parmesan cheese, whisking constantly until it’s completely melted and the sauce is smooth and creamy. Remove the pan from the heat and set aside.
4. Prepare the filling: In a large bowl, combine the shredded chicken with about half of the prepared Alfredo sauce and 1 cup of the shredded mozzarella cheese. Mix everything together until the chicken is thoroughly coated and the cheese is evenly distributed throughout.
5. Assemble the wraps: Lay a tortilla flat on your work surface. Spoon a generous portion of the chicken and Alfredo mixture into the center of the tortilla, leaving about 2 inches of space around the edges. Fold in the left and right sides of the tortilla toward the center, then roll it up tightly from the bottom, creating a burrito-style wrap. Repeat with the remaining tortillas and filling.
6. Toast until golden: Heat a large non-stick skillet or griddle over medium heat. Place the wraps seam-side down in the skillet, working in batches if necessary to avoid crowding. Cook for 2 to 3 minutes on the first side until golden brown and crispy. Flip carefully and cook for another 2 to 3 minutes on the second side until both sides are evenly toasted and the cheese inside is melted.
7. Finish and serve: Transfer the toasted wraps to serving plates. Drizzle the remaining Alfredo sauce over the top or serve it on the side as a dipping sauce. Sprinkle with the remaining mozzarella cheese and chopped fresh parsley. For an extra touch, you can place the plated wraps under the broiler for 1 to 2 minutes to get the cheese on top bubbly and golden.

Don’t overfill the tortillas or they’ll be difficult to wrap and may burst open during toasting. It’s better to use slightly less filling and save extra for a second wrap.

What to Serve with Creamy Cheesy Chicken Alfredo Wraps

These rich, creamy wraps pair well with lighter sides that provide contrast and balance.

Caesar Salad: A crisp Caesar salad with romaine lettuce, Parmesan, and tangy dressing complements the Italian flavors in the wraps while adding freshness. The crunchy croutons provide textural variety.

Garlic Parmesan Fries: Crispy fries tossed with garlic and Parmesan echo the flavors in the Alfredo sauce while adding a satisfying crunch. They’re perfect for dipping in any extra sauce.

Steamed Broccoli: Simple steamed broccoli with a squeeze of lemon provides a light, healthy vegetable side that doesn’t compete with the rich wraps. The slight bitterness balances the creamy cheese.

Marinara Sauce for Dipping: A side of warm marinara sauce offers a tangy, tomato-based contrast to the cream sauce and gives you another dipping option. It adds brightness to each bite.

Mixed Green Salad: A basic salad with mixed greens, cherry tomatoes, and cucumber dressed in a light vinaigrette helps cut through the richness. The acidity refreshes your palate.

Roasted Asparagus: Tender asparagus spears roasted with olive oil and lemon add an elegant vegetable component. Their slightly earthy flavor pairs nicely with the garlicky Alfredo.

Garlic Bread: Warm garlic bread is always a winner with Italian-inspired dishes. Use it to scoop up any extra Alfredo sauce left on your plate.

Pro Tips & Variations

Time-Saver: Buy a rotisserie chicken from the grocery store and shred the meat—it cuts prep time significantly and adds extra flavor since the chicken is already seasoned and moist.

Extra Crispy: Brush the outside of the tortillas lightly with melted butter before toasting them in the skillet. This creates an even crispier, more golden exterior.

Make-Ahead Strategy: Prepare the Alfredo sauce and cook the chicken up to 2 days ahead. Store them separately in the refrigerator, then assemble and toast the wraps fresh when you’re ready to eat.

Vegetable Additions: Stir in sautéed spinach, sun-dried tomatoes, or roasted red peppers to the chicken mixture for extra flavor and nutrition. These additions complement the Alfredo sauce beautifully.

Spicy Version: Add a pinch of red pepper flakes to the Alfredo sauce or mix in some diced jalapeños with the chicken for a kick of heat.

Different Proteins: Swap the chicken for cooked shrimp, which pairs wonderfully with Alfredo sauce, or use leftover turkey for a post-holiday variation.

Lighter Option: Use Greek yogurt mixed with a little milk in place of some of the heavy cream to reduce the fat content. The sauce won’t be quite as rich, but it will still taste good.

Baked Version: Instead of toasting in a skillet, arrange the assembled wraps in a baking dish, pour the remaining Alfredo sauce over the top, sprinkle with extra cheese, and bake at 375°F for 15 minutes until bubbly.

Storage & Reheating Tips

Store leftover assembled wraps in an airtight container in the refrigerator for up to 3 days. Keep any extra Alfredo sauce in a separate container. To reheat, I find that using a skillet over medium-low heat works best to maintain the crispy exterior. Place the wrap in the skillet and cover it with a lid, heating for 2 to 3 minutes per side until warmed through. You can also reheat in a 350°F oven for about 10 minutes, which keeps the tortilla crispy. Microwaving works in a pinch but will make the tortilla soft and chewy rather than crispy—if you microwave, do it on 50% power for 1 to 2 minutes. The Alfredo sauce can be refrigerated for up to 4 days and reheated gently on the stovetop with a splash of cream to thin it out if needed. Assembled wraps don’t freeze well because the tortilla gets soggy when thawed, but you can freeze the Alfredo sauce separately for up to 2 months.

Common Questions

Can I use a different type of cheese? Yes, Gruyere, fontina, or provolone all work well in place of or in addition to mozzarella. Each brings a slightly different flavor profile. Avoid using only Parmesan, as it can make the filling grainy.

What if my Alfredo sauce is too thick? Whisk in a tablespoon or two of heavy cream or milk to thin it out to your desired consistency. The sauce will thicken as it cools, so it’s better to keep it slightly thinner than you think it needs to be.

Can I make these gluten-free? Use gluten-free flour tortillas or corn tortillas, though corn tortillas are smaller and may require adjusting the amount of filling. Ensure all other ingredients, especially the Italian seasoning, are certified gluten-free.

How do I prevent the wraps from getting soggy? Don’t add too much sauce to the chicken mixture—the filling should be coated but not swimming in sauce. Toast the wraps immediately after assembling rather than letting them sit, which allows moisture to soak into the tortilla.

Can I prepare these for meal prep? You can prep all the components separately and store them in the refrigerator for up to 3 days. Assemble and toast the wraps fresh when you’re ready to eat for the best texture and flavor.

These wraps prove that comfort food doesn’t have to be complicated or time-consuming. The combination of creamy Alfredo sauce, tender chicken, and melted cheese wrapped in a crispy tortilla hits all the right notes. Give them a try the next time you want a dinner that feels indulgent but fits into a busy schedule.

Creamy Cheesy Chicken Alfredo Wraps

Tender chicken and melted mozzarella in rich homemade Alfredo sauce, wrapped in toasted tortillas—ready in 25 minutes.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked chicken shredded or diced
• 6-8 large flour tortillas
• 2 cups shredded mozzarella cheese
• fresh parsley chopped for garnish
• 2 tbsp unsalted butter
• 3 cloves garlic minced
• 1 cup heavy cream
• 0.5 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• salt and black pepper to taste

Equipment

• medium saucepan
• Large skillet or griddle
• mixing bowl
• whisk

Method

 

1. Melt the butter in a medium saucepan over medium heat. Once fully melted and foaming, add the minced garlic and sauté for about 1 minute, stirring constantly until fragrant but not browned.
2. Pour in the heavy cream and add the Italian seasoning, salt, and black pepper. Whisk everything together and bring the mixture to a gentle simmer. Let it cook for 3 to 5 minutes, stirring occasionally, until the sauce begins to thicken slightly.
3. Reduce heat to low and gradually stir in the grated Parmesan cheese, whisking constantly until completely melted and the sauce is smooth and creamy. Remove from heat and set aside.
4. In a large bowl, combine the shredded chicken with about half of the prepared Alfredo sauce and 1 cup of the shredded mozzarella cheese. Mix until the chicken is thoroughly coated.
5. Lay a tortilla flat on your work surface. Spoon a generous portion of the chicken mixture into the center, leaving about 2 inches around the edges. Fold in the left and right sides toward the center, then roll up tightly from the bottom. Repeat with remaining tortillas.
6. Heat a large non-stick skillet or griddle over medium heat. Place the wraps seam-side down in the skillet, working in batches if necessary. Cook for 2 to 3 minutes on the first side until golden brown and crispy. Flip carefully and cook for another 2 to 3 minutes on the second side.
7. Transfer the toasted wraps to serving plates. Drizzle the remaining Alfredo sauce over the top or serve on the side. Sprinkle with the remaining mozzarella cheese and chopped fresh parsley. Optional: place under the broiler for 1 to 2 minutes to melt the cheese on top.

Notes

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Reheat in a covered skillet over medium-low heat to maintain crispiness. Use rotisserie chicken to save time and add extra flavor. Don’t overfill the tortillas or they’ll be difficult to wrap. Brush tortillas with melted butter before toasting for extra crispiness. Add sautéed spinach, sun-dried tomatoes, or roasted red peppers for variation. The Alfredo sauce can be made up to 4 days ahead and stored separately.