Crispy Chicken Alfredo Wraps

Creamy Alfredo chicken tucked into golden, crisp tortillas for a handheld dinner. This approachable version keeps the method straightforward, with familiar ingredients and a few small details that make dinner easier.

Why you’ll love this recipe

• Familiar ingredients with plenty of flavor.
• About 25 minutes from prep to table.
• Easy to round out with crunchy cucumber salad.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 2 cups cooked shredded chicken
• ½ cup prepared Alfredo sauce
• ¾ cup shredded mozzarella
• 4 large flour tortillas
• 1 cup baby spinach
• 1 tbsp olive oil

Let’s make it

1. 01

   Get ready

   Warm chicken and Alfredo sauce together in a skillet over medium heat until steaming hot and the chicken reaches 165°F.

2. 02

   Build the flavor

   Lay out tortillas and divide spinach, chicken mixture, and mozzarella between them, leaving a border.

3. 03

   Bring it together

   Fold in the sides, then roll tightly. Brush lightly with oil.

4. 04

   Finish cooking

   Toast seam-side down in a skillet over medium heat for 3–4 minutes per side, working in batches, until crisp and heated through.

5. 05

   Serve and enjoy

   Rest for 2 minutes before cutting in half.

Make It Even Better

Keep the filling fairly thick so the wraps stay crisp.

Read through the recipe and measure the ingredients before starting.

Make it your own

Add drained roasted peppers or swap spinach for finely chopped broccoli that has been cooked.

What to serve with it

Crunchy cucumber salad

Storage & reheating

Refrigerate leftovers in a shallow, covered container within 2 hours. Use within 3 days. Reheat gently until the center reaches 165°F, adding a splash of water or broth if needed.