Serves 1
Directions
- 1In a large bowl, combine the chicken, salt, black pepper, garlic powder, onion powder, smoked paprika, and 1 tablespoon avocado oil.
- 2Mix until the chicken is evenly coated and let marinate for at least 15 minutes.
- 3Heat the remaining tablespoon of avocado oil in a large skillet over medium-high heat.
- 4Add the chicken and cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked through.
- 5Remove from the skillet and set aside.
- 6In the same skillet, melt the butter over medium heat.
- 7Add the minced garlic and sauté for 30 seconds until fragrant.
- 8Pour in the milk and whisk until smooth.
- 9Add the mayonnaise and continue whisking until fully combined.
- 10Stir in the Parmesan cheese, salt, black pepper, garlic powder, Italian seasoning, and parsley.
- 11Cook for 2–3 minutes, stirring frequently, until the sauce becomes thick and creamy.
- 12Lay the tortillas on a flat surface.
- 13Divide the chicken Alfredo mixture sauce among the tortillas and top each with shredded mozzarella cheese.
- 14Add the Alfredo sauce on tip.
- 15Fold in the sides of each tortilla and roll tightly into wraps.
- 16Place the wraps seam-side down in a clean skillet over medium heat.
- 17Toast for 2–3 minutes per side, or until golden brown and crispy, and the cheese has melted.
- 18Slice in half and serve immediately.
Ingredients
- 2 lb boneless chicken breast
- 0 to taste Salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tbsp smoked paprika powder
- 1 tbsp chosenfoods avocado oil (for marinating)
- 1 tbsp chosenfoods avocado oil (for cooking)
- 2 tbsp butter
- 1 tbsp garlic, minced
- 1 cup whole milk
- 0.33 cup Chosen Foods Mayonnaise
- 0.75 cup Parmesan cheese, freshly grated
- 0 to taste Salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 0.5 tsp Italian seasoning
- 1 tsp dried parsley
- 6 large flour tortillas wraps
- 1 cup mozzarella cheese
Equipment
large bowllarge skillet
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