Season and cook the chicken

• Season the chicken strips with salt, black pepper and Italian seasoning.
• Heat the olive oil in a frying pan and cook the chicken until golden and cooked through.

Make the alfredo sauce

• Melt the butter in a saucepan and sauté the garlic until fragrant.
• Pour in the cream and simmer gently, then stir in the parmesan until smooth and thickened.
• Season with salt and black pepper.

Fill the tacos

• Toss the cooked chicken with a few spoonfuls of alfredo sauce.
• Place some chicken and grated mozzarella on one half of each tortilla and fold over.

Crisp the tacos

• Heat a little butter in the frying pan and fry the tacos on both sides until golden and crispy, with the cheese melted.

Serve

• Serve the crispy tacos hot with the remaining alfredo sauce for dipping.