Crispy Chicken Parm Wrap (Printable version)

Crispy breaded chicken with marinara sauce and melted cheese wrapped in soft tortillas for an easy, satisfying 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 and 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 (optional)

# How To Make:

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

# Expert Advice:

01 -
  • All the comfort of chicken parmesan without the fork and plate commitment.
  • The tortilla gets golden and crispy if you toast it, adding a whole new texture.
  • You can make the chicken ahead and assemble wraps in under five minutes when hunger strikes.
02 -
  • Dont skip patting the chicken dry before breading or the coating will slide right off in the pan.
  • Let the oil get hot enough that a breadcrumb sizzles instantly when you drop it in, otherwise the crust gets soggy.
  • If you toast the wraps, keep the heat at medium or the tortilla burns before the cheese melts.
03 -
  • Press the breadcrumb coating onto the chicken with your palms so it really adheres and doesnt flake off when you flip.
  • Use a cast iron skillet if you have one, the heat stays consistent and gives you the most even golden crust.
  • If the tortilla tears when you fold it, warm it a few seconds longer until its truly soft and flexible.
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