Crispy Chicken Parm Wrap (Printable Version)

Crispy breaded chicken, rich marinara, and gooey melted cheese wrapped in a soft tortilla for an easy handheld meal.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup Italian-style breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/3 cup vegetable oil for frying

→ Wrap & Fillings

11 - 4 large flour tortillas, burrito size
12 - 1 1/4 cups marinara sauce
13 - 1 cup shredded mozzarella cheese
14 - 1/4 cup fresh basil leaves, chopped

# Method:

01 - Slice chicken breasts horizontally to create 4 thin cutlets of uniform thickness.
02 - Arrange three shallow dishes with flour in the first, beaten eggs in the second, and a mixture of breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in the third.
03 - Dredge each chicken cutlet in flour, dip into beaten egg, and coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
04 - Heat vegetable oil in a large skillet over medium-high heat. Fry breaded chicken cutlets for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
05 - Wipe out the skillet and warm tortillas in a dry pan or microwave until pliable and warm.
06 - Place 1/4 cup marinara sauce in the center of each tortilla. Top with a crispy chicken cutlet, sprinkle with mozzarella cheese and fresh basil.
07 - Fold in the sides of each tortilla and roll up tightly to form secure wraps.
08 - Place wraps seam-side down in the skillet over medium heat for 2 to 3 minutes per side to crisp the tortillas and melt the cheese thoroughly.
09 - Cut wraps in half and serve with extra marinara sauce for dipping.

# Expert Suggestions:

01 -
  • It delivers all the comfort of chicken parm without the need for a fork and knife.
  • The crispy coating stays crunchy even after wrapping, especially if you toast the tortilla.
  • You can make these ahead and reheat them in a skillet for a quick weeknight dinner.
  • They taste like something you'd pay too much for at a bistro, but they come together in your own kitchen in under 40 minutes.
02 -
  • Don't skip slicing the chicken thin, thick cutlets take too long to cook and won't fit neatly in the wrap.
  • Press the breadcrumb coating firmly onto the chicken or it'll fall off in the pan, I learned this the messy way.
  • Let the fried chicken rest on paper towels for a minute before assembling, it keeps the tortilla from getting greasy.
  • If you're meal prepping, assemble the wraps but don't toast them until you're ready to eat so they stay crispy.
03 -
  • Use a meat mallet to gently pound the chicken cutlets even thinner for faster, more even cooking.
  • Add a pinch of red pepper flakes to the breadcrumb mixture if you like a little heat.
  • Toast the tortillas seam-side down first so the wrap seals itself shut with melted cheese.
  • Double the batch of breaded chicken and freeze half, you'll thank yourself on a busy weeknight.
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