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


Chicken Alfredo wrap 🌯