Crispy Chicken alfredo wraps For the chicken 1 lb boneless chicken breast, cut into small pieces Salt to taste 1 tsp black pepper 1 tsp smoked paprika powder 1 tbsp garlic powder 1 tsp onion powder 1/2 tsp Italian seasoning 2 tbsp lemon juice 2 tbsp oil for marinating + more for cooking 1 yellow onion, diced For the Alfredo sauce: 2 tbsp butter 1 tbsp all purpose flour 2 cloves fresh garlic, minced 3/4 cup unsweetened heavy whipping cream Salt to taste 1/2 tsp black pepper 1 tsp garlic powder 1 tsp red chili flakes 1 cup milk 1/2 cup Parmesan cheese, freshly grated 1 tsp parsley, chopped To assemble 6-7 medium tortillas 1 cup mozzarella cheese Oil for lightly frying the tacos Method Marinate chicken with all the seasonings, lemon juice, and oil for 20–30 minutes. Heat a little oil in a skillet over medium-high heat. Cook chicken for 5–7 minutes until golden and cooked through. Add diced onion and sauté for another 1–2 minutes. Set aside. For the Alfredo, melt butter in a pan. Add garlic and sauté for 30 seconds. Whisk in flour and cook for 30–45 seconds. Slowly whisk in heavy cream and milk. Add salt, pepper, garlic powder, and chili flakes. Simmer 2–4 minutes until slightly thickened. Stir in Parmesan until smooth, then add parsley. Add the chicken to half of the Alfredo sauce and toss to coat. Reserve the rest for dipping. Fill tortillas with the chicken Alfredo mixture and mozzarella. Fold and roll tightly. Heat a little oil in a skillet and cook wraps seam-side down for 2–3 minutes per side until golden, crispy, and the cheese is melted. Slice and serve with the remaining warm Alfredo sauce for dipping! #chickenalfredo #Recipe #wraps — @iramsfoodstory TikTok