Save to Pinterest My weeknight dinners used to feel like a chore until I threw together this wrap on a Thursday when I had leftover marinara in the fridge. The tortilla crisped up in the pan, the cheese melted into every crevice, and suddenly I had something that tasted like comfort food but came together faster than ordering takeout. Now it's the meal I make when I want something indulgent without the fuss. Everyone fights over the last one.
I made these for my sister when she came over unannounced one evening. She stood in the kitchen watching me fold the wraps, skeptical that a tortilla could replace a proper dinner plate. After one bite she stopped talking and just nodded. She texted me the next day asking for the recipe, which is how I know it works.
Ingredients
- Boneless, skinless chicken breasts: Slicing them horizontally into thin cutlets is the key to quick cooking and even crispiness, plus they fit perfectly in a wrap.
- All-purpose flour: This first coating helps the egg stick and creates a base layer that keeps the breading from falling off when you fry.
- Eggs: Beat them well so the breadcrumbs cling evenly, and don't skip this step or you'll end up with bald spots on your chicken.
- Italian-style breadcrumbs: The seasoning in these saves you time, but if you only have plain, just add extra oregano and garlic powder.
- Grated Parmesan cheese: Mixed into the breading, it adds a salty, nutty crunch that makes the crust taste expensive.
- Garlic powder and dried oregano: These bring the Italian-American flavor without having to chop fresh herbs or mince garlic on a busy night.
- Vegetable oil: Use enough to come halfway up the chicken so it fries evenly and gets that deep golden color.
- Large flour tortillas: Burrito-size tortillas are essential because they need to wrap around a whole chicken cutlet and all the toppings without tearing.
- Marinara sauce: Use your favorite jarred brand or leftover homemade, the wrap is forgiving and tastes great either way.
- Shredded mozzarella cheese: It melts quickly and pulls apart in those satisfying cheese strings when you take a bite.
- Fresh basil leaves: Optional but worth it for the pop of color and that bright herbal note that cuts through the richness.
Instructions
- Prep the chicken:
- Slice each chicken breast horizontally so you end up with four thin cutlets that cook fast and stay tender. If one side is thicker, give it a gentle pound with your palm to even it out.
- Set up your breading station:
- Put flour in one shallow dish, beaten eggs in another, and mix breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in a third. Line them up in order so you can move quickly without making a mess.
- Bread the cutlets:
- Dredge each piece of chicken in flour, shake off the excess, dip it in egg, then press it into the breadcrumb mixture on both sides. Make sure every inch is covered or the bare spots won't crisp up.
- Fry the chicken:
- Heat the oil in a large skillet over medium-high until it shimmers, then add the cutlets and fry for 3 to 4 minutes per side until they turn deep golden and crispy. Drain them on paper towels to soak up extra oil.
- Wipe the skillet:
- Use a paper towel to quickly wipe out any browned bits or excess oil so the pan is ready for crisping the wraps later.
- Warm the tortillas:
- Heat them in a dry pan for a few seconds on each side or wrap them in a damp towel and microwave for 20 seconds. Pliable tortillas fold without cracking.
- Assemble the wraps:
- Spoon about a quarter of the marinara sauce into the center of each tortilla, place a crispy chicken cutlet on top, then sprinkle with mozzarella and fresh basil. Don't overfill or it will be impossible to close.
- Roll them up:
- Fold in the left and right sides of the tortilla, then roll from the bottom up tightly, tucking as you go. The seam should be on the bottom.
- Crisp the wraps (optional):
- Place each wrap seam-side down in the skillet over medium heat and cook for 2 to 3 minutes per side until the tortilla is golden and the cheese inside is fully melted. This step makes them extra special.
- Serve:
- Cut each wrap in half on the diagonal and serve with extra marinara on the side for dipping. Eat them while they're hot and the cheese is still gooey.
Save to Pinterest One night I made a double batch and packed the extras for lunch the next day. My coworker smelled them heating up in the microwave and asked if I'd ordered Italian delivery. When I told her I'd made them at home in under 40 minutes, she didn't believe me. That's the kind of recipe this is.
Make It Your Own
I've swapped in turkey cutlets when chicken wasn't on sale, and I've used plant-based cutlets for a friend who doesn't eat meat. Both worked beautifully. If you want more vegetables, sautéed spinach or roasted red peppers tucked inside add color and a slight sweetness that balances the marinara. Sometimes I throw in a handful of arugula for a peppery bite. The wrap is flexible enough to handle whatever you're craving or whatever's in your fridge.
Pairing Suggestions
I usually serve these with a simple Italian salad, just mixed greens, cherry tomatoes, and a drizzle of balsamic vinegar. If it's the weekend, I'll pour a chilled glass of Pinot Grigio and pretend I'm at a trattoria instead of my kitchen. Garlic bread on the side never hurts either, especially if you have extra marinara for dipping. Keep it light and let the wrap be the star.
Storage and Reheating
Leftovers keep in the fridge for up to two days wrapped tightly in foil. Reheat them in a skillet over medium heat to bring back some of the crispiness, or use the oven at 350 degrees for about 10 minutes. The microwave works in a pinch but the tortilla will soften. If you're meal prepping, fry the chicken ahead of time and assemble the wraps fresh when you're ready to eat.
- Store the fried chicken separately from the tortillas and toppings to prevent sogginess.
- Warm your marinara sauce slightly before assembling so the cheese melts faster.
- Don't be afraid to add a sprinkle of red pepper flakes if you like a little heat.
Save to Pinterest This wrap has become my answer to the question of what to make when I want something satisfying but don't want to spend an hour in the kitchen. It's proof that handheld food can be just as memorable as anything plated.
Questions & Answers
- → How do I keep the chicken crispy inside the wrap?
Fry the chicken cutlets until golden brown, then let them drain on paper towels before assembling. For maximum crispness, optionally pan-toast the assembled wrap for 2-3 minutes per side over medium heat to seal and crisp the tortilla while melting the cheese.
- → Can I prepare these wraps ahead of time?
You can bread and fry the chicken ahead, then refrigerate for up to 2 days. Warm before assembling. However, assemble wraps shortly before serving to prevent the tortilla from becoming soggy from the sauce and cheese.
- → What substitutions work for the chicken?
Turkey cutlets provide a leaner option with similar texture. Plant-based cutlets work well for vegetarian versions. Pound all substitutes to uniform thickness to ensure even cooking.
- → How can I reduce the oil content?
Use a spray bottle to apply vegetable oil instead of pouring, or try air-frying the breaded cutlets at 375°F for 12-15 minutes, flipping halfway through. Baking is less effective as it won't achieve the crispy golden exterior.
- → What temperature indicates the chicken is fully cooked?
The internal temperature should reach 165°F (74°C) when measured with a meat thermometer at the thickest part of the cutlet. The breading should be golden brown and crispy when finished frying.
- → Can I use whole wheat or alternative tortillas?
Yes, whole wheat, spinach, or tomato-based tortillas work well. Warm them gently to maintain pliability. Thicker tortillas may require slightly longer warming. Ensure they're large enough to fold and roll without tearing.