You may not be able to have a big bowl of chicken alfredo if you’re on a weight loss journey, but you can have these Chicken Alfredo Wraps. They are packed with flavor, protein, and fiber, which is exactly what you want for a healthy, filling meal. The pop of black peppercorns brings out the creamy alfredo taste, so you won’t even know it’s light or reduced in fat. These make a fantastic lunch or quick dinner.
A Chicken Alfredo Wrap is just one of many great lunch ideas if you’re on Weight Watchers. Check out this list of 21 Easy Weight Watchers Lunch Ideas.
Three reasons why you need to make this recipe!
It’s just not a chicken wrap.
Spice up your regular chicken lunches with this fantastic wrap recipe. Chicken alfredo wraps have one key ingredient – whole black peppercorns. The peppercorns add a subtle but delicious bite to the chicken wrap. It goes so well with the alfredo sauce, so don’t skip it.
These wraps are filled with fiber.
There are 12 grams of fiber in just one wrap! In case you didn’t know, that’s pretty high for just one meal. A healthy fiber target is around 20-25 grams a day. This wrap gives you half of that target in just one lunch.
It’s a fully balanced lunch for just 200 calories.
Healthy, high fiber carbs from the wrap pair with the creamy alfredo chicken, to give you a fully balanced lunch without wasting precious calories on extra ingredients. A similar wrap at a place like Buffalo Wild Wings can be upwards of 1000 calories. Save yourself from the calorie ridden lunches and make this instead.
Ingredients you need to make Chicken Alfredo Wraps:
- 12 oz raw, boneless skinless chicken breast cut into thin strips
- ½ Tbsp canola oil
- 1 clove of garlic, diced
- ½ cup light or reduced fat Alfredo sauce
- ½ Tbsp whole black peppercorns
- ½ Tbsp finely grated parmesan cheese
- 4 slices of bacon, cooked and drained
- 4 Flatout light original flatbreads
- 1 Tbsp light ranch dressing or Zero Point Ranch
How to make Chicken Alfredo Wraps (step by step):
- Place the oil in a skillet and put it on medium heat until the oil is hot. Add the chicken pieces and stir them around until they are coated with the oil.
- Add in the diced garlic and cook for 5-8 minutes until the chicken is cooked through.
- Stir in the alfredo sauce making sure to coat all the chicken pieces. Add in the parmesan cheese and peppercorns. Cover and let simmer on medium-low for 10 minutes.
- Meanwhile, you can cook the bacon in a pan on the stove or in the microwave.
- Lay the flatbreads out on a flat surface. Divide the chicken mixture into 4 and spoon each portion into the middle of the flatbreads. After the bacon has been drained, crumble the bacon over each wrap. One piece per wrap. Place the 1 Tbsp of ranch dressing in a small zip lock bag and cut a small snip in the corner using scissors. Drizzle the ranch evenly over each wrap.
- Fold in the ends and then fold over one of the long edges and continue rolling until the wrap is all rolled up. Slice it into two. Enjoy!
Makes 4 servings. Nutrition info per wrap: Calories 209, Fat 8 g, Saturated fat 1.4 g, Carbs 21 g, Fiber 12 g, Sugars .13 g, Sodium 529 mg, Protein 26 g.
WW Points
- Boneless skinless chicken breast 0 points
- Canola oil 2 points
- Garlic 0 points
- Light alfredo sauce 9 points
- Whole black peppercorns 0 points
- Finely grated parmesan cheese 0 points
- Oscar Mayer center cut bacon 4 points
- Flatout light original flatbreads 8 points
- Light ranch dressing 1 point
6 points per wrap based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
4 freestyle sp or 7pp each.
Different ways to change up this recipe:
- Add spinach to the sauce and let it wilt before applying to the wrap. It’s a great way to add some healthy vitamins and minerals without messing with the flavor. You could even add chopped broccoli or fresh basil to this recipe for even more flavor and nutrition.
- Use Zero Point ranch so you don’t have to worry about keeping the ranch to just 1 tbsp across the 4 wraps. Use as much zero point ranch as you’d like.
- You can use a different cheese if you don’t like parmesan cheese – it will just slightly change the flavor.
- To bulk up the sauce, and add even more creaminess, melt some fat free cream cheese into the sauce.
- Skip the wrap, and use just the chicken alfredo over zucchini noodles for a yummy bowl of “pasta”.
Tips and Tricks for Making Chicken Alfredo Wraps:
- Classico makes a great reduced fat alfredo sauce. Any brand works though, as long as it’s low in fat.
- You can use any kind of oil if you don’t have canola oil. Olive oil, vegetable oil, coconut oil, or avocado oil will all work.
- These wraps will only keep for about 1 day in the fridge because the sauce will start to make the wrap soggy. If you want to prep this recipe for just your lunches for the week, divide the chicken mixture into 4 portions and store it in the fridge in individual containers. That way, all you have to do when you’re ready for lunch is heat one portion of the chicken alfredo up and roll it up in your wrap.
- You can also freeze the alfredo chicken – not the wrap. Divide the chicken alfredo into 4 portions once it’s cooled, and place each portion in a zip lock bag. Freeze these bags for up to 3 months. To thaw, let it sit in the fridge overnight.
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- Spinach Cucumber Chicken and Ranch Wraps
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- 24 Perfect Chicken Liver Recipes
Chicken Alfredo Wraps
Ingredients
- 12 oz raw, boneless skinless chicken breast cut into thin strips
- ½ Tbsp canola oil
- 1 clove of garlic, diced
- ½ cup light alfredo sauce, a reduced fat kind
- ½ Tbsp whole black peppercorns
- ½ Tbsp finely grated parmesan cheese
- 4 slices of bacon, cooked & drained
- 4 Flatout light original flatbreads
- 1 Tbsp light ranch dressing
Instructions
- Place the oil in a skillet and put it on medium heat until the oil is hot. Add the chicken pieces and stir them around until they are coated with the oil.
- Add in the diced garlic and cook for 5-8 minutes until the chicken is cooked through.
- Stir in the alfredo sauce making sure to coat all the chicken pieces. Add in the parmesan cheese and peppercorns. Cover and let simmer on medium-low for 10 minutes.
- Meanwhile, you can cook the bacon in a pan on the stove or in the microwave.
- Lay the flatbreads out on a flat surface. Divide the chicken mixture into 4 and spoon each portion into the middle of the flatbreads. After the bacon has been drained, crumble the bacon over each wrap. One piece per wrap. Place the 1 Tbsp of ranch dressing in a small zip lock bag and cut a small snip in the corner using scissors. Drizzle the ranch evenly over each wrap.
- Fold in the ends and then fold over one of the long edges and continue rolling until the wrap is all rolled up. Slice it into two. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these tonight. Quick, easy, and delicious! I added some spinach to the sauce and let it wilt. Thank you for a delicious meal!
So glad you enjoyed them Casey, they are a great quick and easy meal 🙂