Crispy Chicken Parm Wrap

My neighbor knocked on the door one Tuesday night holding a tortilla and a container of leftover chicken parm. She asked if I thought it would work as a wrap, and honestly, I had no idea. We stood in my kitchen, skeptical but curious, layering crispy chicken and marinara into a soft flour tortilla. The first bite made us both go quiet, then laugh, because it was absurdly good. That improvised dinner turned into this recipe, and now I make it whenever I want comfort food I can actually hold in my hands.

I served these to my book club once, sliced in half and stacked on a cutting board. They disappeared faster than I expected, and someone said it tasted like the best part of an Italian restaurant stuffed into something you could eat with one hand. One friend even took a photo before biting into hers, which felt like a small victory. Since then, it has become my go to whenever I need to feed people something memorable without spending all evening in the kitchen.

Ingredients

• Boneless, skinless chicken breasts: Slicing them horizontally into thin cutlets helps them cook faster and makes them easier to fold inside the wrap without creating a bulky center.
• All purpose flour: This creates the first layer that helps the egg stick, and I learned to shake off the excess so the breading does not clump.
• Eggs: Beaten eggs act like glue for the breadcrumb coating, and using a fork to whisk them well makes dipping smoother.
• Italian style breadcrumbs: The seasoning already in them adds flavor, but if you only have plain, just add a pinch more garlic powder and oregano.
• Parmesan cheese: Mixing it into the breadcrumbs gives the crust a nutty, salty punch that tastes like it came from a restaurant.
• Garlic powder and dried oregano: These bring warmth and a hint of herbiness without needing to chop fresh garlic or hunt for sprigs.
• Vegetable oil: I use this for frying because it has a high smoke point and does not add any competing flavors to the chicken.
• Flour tortillas: Burrito size works best because they are large enough to wrap everything without tearing, and warming them first makes them pliable.
• Marinara sauce: Use your favorite jarred version or homemade if you have it, the sauce is what ties the whole wrap together.
• Mozzarella cheese: Shredded melts faster and more evenly than sliced, and it creates those stretchy cheese pulls everyone loves.
• Fresh basil: This is optional, but tearing a few leaves over the filling adds a bright pop that cuts through the richness.

Instructions

Prep the chicken:

Slice each chicken breast horizontally so you end up with four thin, even cutlets. This makes them cook quickly and fit neatly inside the tortilla without creating a lumpy wrap.

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 that order so you can move smoothly from one to the next.

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 coated so the crust stays crispy when you fry it.

Fry the chicken:

Heat oil in a large skillet over medium high heat until it shimmers. Fry each cutlet for three to four minutes per side until golden brown and cooked through, then drain on paper towels.

Wipe the skillet:

Remove any stray breadcrumbs or oil so the pan is clean for toasting the wraps later if you choose to do that step.

Warm the tortillas:

Heat them in a dry pan or microwave for a few seconds until they are soft and bendable. Cold tortillas crack when you try to roll them, and that is a tragedy when you are this close to eating.

Assemble the wraps:

Spoon about a quarter of the marinara sauce down the center of each tortilla, place a crispy chicken cutlet on top, then sprinkle with mozzarella and basil. Do not overfill or the wrap will not close properly.

Roll them up:

Fold in the sides first, then roll from the bottom up, tucking tightly as you go. The goal is a secure package that holds everything inside without leaking.

Toast the wraps (optional):

Place each wrap seam side down in the skillet over medium heat for two to three minutes per side. This crisps the outside and melts the cheese into gooey perfection.

Serve:

Cut each wrap in half on a diagonal and serve with extra marinara on the side for dipping. The diagonal cut makes them look nicer and easier to pick up.

Save

One Saturday afternoon, my cousin and I made a double batch of these and took them to the park in foil. We sat on a blanket and ate them while they were still warm, cheese stretching between bites, and she told me it felt like sneaking restaurant food into the real world. That is what I love most about this recipe, it is fancy enough to feel special but practical enough to take anywhere. It turned an ordinary picnic into something we still talk about.

How to Get the Crispiest Crust

The secret is making sure your oil is hot enough before the chicken goes in, if it is too cool, the breading will absorb oil and turn greasy instead of crispy. I learned this after a few soggy attempts, and now I always test with a breadcrumb first, if it sizzles immediately, the temperature is right. Pressing the breadcrumb mixture firmly onto the chicken also helps it stay put during frying. After draining, I let the cutlets rest on a wire rack instead of paper towels if I have time, which keeps the bottom from steaming and losing its crunch.

Make Ahead and Storage Tips

You can bread the chicken cutlets a few hours ahead and keep them in the fridge until you are ready to fry, which makes weeknight prep much easier. Cooked wraps hold up in the fridge for a day or two, though the tortilla will soften, reheating them in a skillet brings back some of the texture. I do not recommend freezing assembled wraps because the tortilla gets soggy when thawed, but you can freeze the fried chicken on its own and assemble fresh wraps later. If you are meal prepping, keep the components separate and build the wraps right before eating for the best results.

Ways to Switch It Up

Sometimes I add a handful of sauteed spinach or roasted red peppers to the filling for extra flavor and a little color. Turkey cutlets work just as well as chicken, and I have even used plant based cutlets when cooking for vegetarian friends. If you want more heat, a drizzle of hot honey or a sprinkle of red pepper flakes over the marinara adds a nice kick without overwhelming the other flavors.

• Try using pesto instead of marinara for a completely different but equally delicious wrap.
• Add a few arugula leaves for a peppery bite that balances the richness of the cheese.
• Use provolone or fontina instead of mozzarella if you want a sharper, creamier melt.

Save

This wrap has become one of those recipes I make without thinking, the kind that feels like muscle memory in the best way. I hope it becomes that for you too, something easy and satisfying that makes dinner feel like a small celebration.

Recipe Questions & Answers

→ Can I prepare these wraps ahead of time?

Yes, you can assemble the wraps up to 2 hours ahead and refrigerate them. For best results, skip the optional pan-crisping step until just before serving. Alternatively, fry the chicken cutlets and store them separately, then assemble fresh wraps when ready to eat.

→ What's the best way to keep the tortillas from tearing?

Warm the tortillas in a dry skillet or microwave for 20-30 seconds until they're pliable but still warm. This makes them flexible enough to fold without cracking. If using cold tortillas, they'll be brittle and prone to splitting.

→ How can I make these wraps healthier?

Substitute turkey or chicken breast cutlets with plant-based alternatives for fewer calories. Use whole wheat tortillas instead of flour tortillas for added fiber. You can also bake the breaded cutlets at 400°F for 12-15 minutes instead of frying to reduce oil content.

→ Can I add vegetables inside the wraps?

Absolutely! Sautéed spinach, roasted red peppers, sliced tomatoes, or caramelized onions all pair wonderfully with this filling. Add them after the marinara sauce but before the cheese for best flavor distribution and to prevent the tortillas from becoming soggy.

→ What should I serve alongside these wraps?

A crisp Italian salad with vinaigrette complements the richness of the wraps perfectly. Garlic bread, roasted vegetables, or a light arugula salad are also excellent sides. For beverages, a chilled Pinot Grigio or Chianti pairs beautifully with the Italian flavors.

→ How do I prevent the filling from leaking out?

Don't overstuff each wrap—use about 1/4 cup marinara sauce and moderate amounts of cheese. Fold the sides in first, then roll tightly from one end to the other. Placing the wrap seam-side down while pan-crisping helps seal it closed and prevents leakage.