Grilled garlic-herb chicken, Alfredo sauce, fresh veggies wrapped in tortillas for a satisfying, easy meal.
# The Ingredients You'll Need:
→ For the Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon dried Italian herbs
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ For the Alfredo Sauce
07 - 1 tablespoon unsalted butter
08 - 1 clove garlic, minced
09 - 3/4 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - 1/4 teaspoon ground black pepper
12 - Pinch nutmeg (optional)
→ For the Wraps
13 - 4 large flour tortillas
14 - 2 cups shredded Romaine lettuce
15 - 1 large tomato, diced
16 - 1/4 red onion, thinly sliced (optional)
17 - Fresh parsley, chopped
# Step-by-Step Instructions:
01 - Combine olive oil, minced garlic, dried Italian herbs, salt, and black pepper in a mixing bowl. Add chicken breasts and coat thoroughly.
02 - Grill or pan-sear chicken over medium heat, cooking 6 to 7 minutes per side until juices run clear and internal temperature reaches 165°F. Rest for 5 minutes, then slice thinly.
03 - Melt butter over medium heat in a saucepan. Sauté garlic for 1 minute until fragrant. Add heavy cream, bring to a gentle simmer, and whisk in Parmesan cheese gradually until sauce is smooth and thickened. Season with ground black pepper and nutmeg, if desired. Remove from heat.
04 - Heat flour tortillas in a dry skillet or microwave for 10 to 20 seconds until soft and pliable.
05 - Place each tortilla on a work surface. Layer with shredded Romaine lettuce, sliced chicken, diced tomato, and red onion, if using. Spoon warm Alfredo sauce over the filling and garnish with chopped parsley.
06 - Roll up tortillas tightly, tucking in the sides. Slice in half if preferred, and serve immediately while warm.
