Crunchy Chicken Alfredo Wraps Ingredients 500g chicken breast, diced small 1 tbsp lemon juice 1 tbsp olive oil 1 tsp garlic powder 1 tsp paprika ½ tsp Italian seasoning ½ tsp salt ½ tsp black pepper Alfredo Sauce 30g butter 1–2 shallots, finely diced 3 garlic cloves, finely chopped 250ml double cream 75–100g Parmesan, finely grated 1 tsp Italian seasoning 1 tsp chili flakes Black pepper, to taste Salt, to taste Wraps 4 large flour tortillas 150–200g mozzarella, grated Crunchy Coating 2 eggs 3–4 tbsp milk 120–150g panko breadcrumbs 1 tsp paprika 1 tsp garlic powder ½ tsp onion powder ½ tsp salt ½ tsp black pepper Chopped parsley For frying Neutral frying oil, enough for deep frying Method 1. Marinate the chicken Add the diced chicken to a bowl with the seasoning Mix well and leave for 20–30 minutes. 2. Fry the chicken Heat a little oil in a frying pan over medium-high heat. Add the diced chicken and fry until golden brown and completely cooked through. Remove from the pan and set aside. 3. Make the Alfredo In the same pan, melt the butter over medium heat. Add the diced shallots and cook until softened. Add the garlic and cook for another 30 seconds. Pour in the double cream and bring to a gentle simmer. Add the seasoning and chicken.Stir in the Parmesan until the sauce becomes smooth and creamy. Taste and adjust the seasoning. Let it cook for another 1–2 minutes so the chicken absorbs some of the sauce. Remove from the heat and allow the mixture to cool slightly. You don't want it piping hot when assembling the wraps. 4. Fill the wraps Place a tortilla on a flat surface. Add a generous amount of the chicken Alfredo mixture into the centre, followed by a good handful of grated mozzarella. Fold the sides in, then roll the tortilla tightly into a sealed wrap. 5. Make the crunchy coating In one bowl, whisk together the eggs and milk. In another bowl, mix the panko with the seasoning and parsley 6. Coat the wraps Dip each folded wrap into the egg-and-milk mixture, making sure the outside is covered. Immediately transfer it into the seasoned panko. Press the panko firmly onto the tortilla so you get a thick, even crunchy coating. For an extra-crunchy coating, you can repeat the egg wash and panko once more. 7. Deep fry Heat the oil and carefully lower the coated wraps into the oil and fry until deep golden brown and crispy, turning as necessary. Remove and place on a wire rack or paper towel to drain. — @on_todays_bakeのTikTok