Grilled chicken, Alfredo, crisp veggies, all wrapped in a soft tortilla for a delightful, flavorful meal.
# What You'll Need:
→ Chicken Preparation
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, finely minced
04 - 1 teaspoon dried Italian herbs
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
→ Alfredo Sauce
07 - 1 tablespoon unsalted butter
08 - 1 clove garlic, finely minced
09 - 3/4 cup heavy cream
10 - 1/2 cup Parmesan cheese, grated
11 - 1/4 teaspoon ground black pepper
12 - Pinch nutmeg (optional)
→ Wrap Assemblage
13 - 4 large flour tortillas
14 - 2 cups Romaine lettuce, shredded
15 - 1 large tomato, diced
16 - 1/4 red onion, thinly sliced (optional)
17 - Fresh parsley, chopped
# Method:
01 - Combine olive oil, minced garlic, dried Italian herbs, salt, and black pepper in a mixing bowl. Add chicken breasts and coat thoroughly on all sides.
02 - Grill or pan-sear the chicken over medium heat for 6 to 7 minutes each side, ensuring an internal temperature of 165°F is reached. Let rest for 5 minutes, then slice thinly against the grain.
03 - In a small saucepan set over medium heat, melt unsalted butter and sauté minced garlic for 1 minute until aromatic. Pour in heavy cream and bring to a gentle simmer. Gradually whisk in grated Parmesan cheese until sauce is smooth and thickened. Season with ground black pepper and a pinch of nutmeg if desired. Remove from heat.
04 - Heat flour tortillas briefly in a dry skillet or microwave for 10 to 20 seconds until pliable.
05 - Lay each tortilla flat. Arrange a layer of shredded Romaine lettuce, sliced grilled chicken, diced tomato, and red onion if using. Drizzle with warm Alfredo sauce and garnish with chopped parsley.
06 - Roll each tortilla tightly, tucking in the ends as you wrap. Slice in half if preferred and serve immediately while warm.
