Bake the garlic parmesan fries

• Toss the potato fries with olive oil, garlic powder, salt and pepper.
• Spread on a baking tray in a single layer.
• Bake at 200 °C until golden and crisp, turning halfway.

Cook the chicken

• Sear the seasoned chicken strips in a hot pan with a little oil.
• Cook until golden and cooked through, then set aside.

Make the alfredo sauce

• Melt the butter in a saucepan and cook the garlic until fragrant.
• Pour in the cream and simmer gently.
• Stir in the parmesan until smooth, then season with salt and pepper.

Combine the filling

• Add the cooked fettuccine and chicken to the alfredo sauce.
• Toss until everything is well coated and creamy.

Assemble the wraps

• Spoon the chicken alfredo filling onto each tortilla and top with mozzarella.
• Fold in the sides and roll up tightly.

Toast and serve

• Toast the wraps in a hot pan until golden on both sides and the cheese melts.
• Sprinkle the fries with parmesan and parsley.
• Serve the wraps with the remaining alfredo sauce for dipping.