Go Back

Alfredo Chicken Stuffed Taco Bombs

A fun and delicious twist on traditional tacos, combining Alfredo sauce, creamy cheeses, and shredded chicken in a crispy tortilla shell.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 8 pieces
Course: Appetizer, Main Course
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups cooked chicken, shredded
  • 4 ounces cream cheese, softened
  • 1/2 cup Alfredo sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • to taste Salt and black pepper
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded cheddar cheese
Wrapper
  • 8 small flour tortillas
  • 1 tablespoon melted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
Optional Ingredients and Garnishes
  • to taste crispy bacon crumbles
  • to taste spinach
  • to taste jalapeños
  • to taste sun-dried tomatoes
  • to serve Dipping sauces: warm Alfredo sauce, ranch dressing, garlic Parmesan sauce
  • to taste Garnish: fresh parsley, extra Parmesan cheese, cracked black pepper

Method
 

Preparation and Baking
  1. Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C).
  2. In a bowl, mix together the shredded chicken, cream cheese, Alfredo sauce, garlic powder, onion powder, Italian seasoning, mozzarella, Parmesan, and cheddar cheese.
  3. Warm the tortillas slightly so they are easier to fold.
  4. Place a generous scoop of the filling in the center of each tortilla.
  5. Fold and pinch the tortillas tightly into sealed bomb-shaped pockets.
  6. Brush the outside with melted butter mixed with garlic powder and parsley.
  7. Bake for 15–18 minutes or air-fry for 10–12 minutes, until they are crispy and golden brown.
  8. Serve hot with warm Alfredo sauce, ranch, or garlic Parmesan sauce for dipping.
  9. Garnish with parsley, extra Parmesan, and cracked black pepper.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat by baking at 350°F (175°C) or using the air fryer.