Crispy Chicken Parm Wrap (Printable)

Crispy breaded chicken with marinara and melted cheese in a soft tortilla wrap. An easy, satisfying Italian-American handheld meal ready in 35 minutes.

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

# Directions:

01 - Slice chicken breasts horizontally to create 4 thin cutlets of even thickness.
02 - Place flour in a shallow dish. Beat eggs in a second shallow dish. In a third dish, combine breadcrumbs, Parmesan cheese, garlic powder, dried oregano, salt, and black pepper.
03 - Dredge each chicken cutlet in flour, dip in beaten egg, and coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
04 - Heat vegetable oil in a large skillet over medium-high heat. Fry breaded chicken cutlets 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
05 - Wipe out the skillet. Warm tortillas in a dry pan or microwave until pliable and warm.
06 - Place 1/4 of the marinara sauce in the center of each tortilla. Top with a crispy chicken cutlet, sprinkle with mozzarella cheese and fresh basil if desired.
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 completely.
09 - Cut wraps in half and serve immediately with extra marinara sauce for dipping.

# Expert Suggestions:

01 -
  • It gives you all the satisfying crunch and cheese of chicken parm without the need for a fork and plate.
  • The whole thing comes together in about half an hour, which makes it perfect for weeknights when youre too hungry to wait.
  • You can toast the wrap at the end for an extra crispy shell that holds everything together like a delicious edible envelope.
02 -
  • Do not skip slicing the chicken breasts thin, thick cutlets will not cook evenly and they make the wrap impossible to bite through.
  • Press the breadcrumb coating firmly onto the chicken so it sticks during frying, otherwise it will fall off in patches and leave you with sad bald spots.
  • Let the fried chicken rest on paper towels for a minute before assembling, it keeps the tortilla from getting soggy.
03 -
  • Season each layer, the flour, the egg, and the breadcrumbs, it builds flavor into every bite instead of relying only on the sauce.
  • If your tortillas keep tearing, warm them a little longer or cover them with a damp towel for a minute to make them more pliable.
  • Serve these with a simple side salad and a cold drink, they are rich enough that you do not need much else on the plate.
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