Crispy Chicken Parm Wrap (Printable Version)

Crispy breaded chicken, marinara sauce, and melted cheese in a soft tortilla. Easy, delicious, and ready in 35 minutes.

# 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, plus additional for serving
13 - 1 cup shredded mozzarella cheese
14 - 1/4 cup fresh basil leaves, chopped (optional)

# How to Make It:

01 - Slice chicken breasts horizontally to create 4 thin, uniform cutlets of equal thickness.
02 - Arrange three shallow dishes with flour in the first, beaten eggs in the second, and combined breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in the third.
03 - Dredge each chicken cutlet in flour, shake off excess, dip in egg wash, then coat thoroughly and evenly in breadcrumb mixture.
04 - Heat oil in a large skillet over medium-high heat until shimmering. Fry chicken cutlets 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
05 - Wipe skillet clean. Warm tortillas in the dry pan or microwave until pliable and easy to handle.
06 - Spread 1/4 cup marinara sauce in the center of each tortilla. Place one crispy chicken cutlet on top, sprinkle with mozzarella and fresh basil.
07 - Fold in the sides of each tortilla and roll up tightly from the bottom to create sealed wraps.
08 - Place wraps seam-side down in the skillet over medium heat for 2 to 3 minutes per side to crisp the exterior and ensure cheese melting.
09 - Cut wraps in half diagonally and serve immediately with extra marinara sauce for dipping.

# Expert Tips:

01 -
  • It delivers all the satisfaction of chicken parmesan without dirtying a baking dish or waiting for the oven.
  • The crispy tortilla edges give you texture in every bite, which makes it more exciting than a regular sandwich.
  • You can hold it in your hands and eat it on the couch, which is exactly what dinner should be sometimes.
02 -
  • Don't skip slicing the chicken thin, thick cutlets won't cook through before the breading burns.
  • Let the oil get hot enough before adding the chicken or the breading will absorb too much oil and turn soggy instead of crispy.
  • If you skip crisping the wraps in the skillet at the end, they're still delicious but you'll miss out on that crunchy tortilla exterior that makes them unforgettable.
03 -
  • Press down gently on the wraps with a spatula while they crisp in the skillet to ensure even contact with the heat and maximum crunch.
  • If your breadcrumbs aren't sticking well, let the breaded chicken rest on a plate for 5 minutes before frying so the coating sets.
  • Use a meat thermometer to check that the chicken reaches 165 degrees internally, especially if your cutlets ended up thicker than planned.
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