Chicken Alfredo Wraps

Combine the chicken breast with olive oil, garlic powder, onion powder, parsley, paprika, salt, and black pepper; marinate in the refrigerator for 30 minutes.

Heat a skillet over medium heat, add a little oil, and cook the marinated chicken until fully cooked and lightly browned; set aside and slice.

In the same skillet melt butter, add minced garlic and sauté for 30 seconds.

Stir in the warmed heavy cream, then season with onion powder, salt, black pepper, oregano, parsley, thyme, red pepper flakes, and freshly grated parmesan; simmer until the sauce thickens.

Warm the flour tortillas in a dry pan or microwave, then lightly fry them in oil if desired for crispness.

Assemble each tortilla by spreading a layer of Alfredo sauce, adding sliced chicken, shredded mozzarella, and any extra seasonings, then roll up tightly.

Serve the chicken Alfredo wraps warm, optionally garnished with extra parsley.