Crispy Chicken Parm Wrap (Printable Version)

Crispy breaded chicken, marinara sauce, and melted cheese wrapped in a soft tortilla. A delicious handheld meal 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

→ Wrap & 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)

# Directions:

01 - Slice chicken breasts horizontally to create 4 thin, even cutlets of uniform thickness.
02 - Arrange three shallow dishes in succession: first with flour, second with beaten eggs, and third with breadcrumbs mixed with Parmesan, garlic powder, oregano, salt, and pepper.
03 - Coat each cutlet in flour, shaking off excess, dip in egg wash, then dredge thoroughly in breadcrumb mixture, pressing gently to adhere.
04 - Heat oil in large skillet over medium-high heat. Fry cutlets 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain.
05 - Wipe skillet clean. Warm tortillas in dry pan or microwave until pliable and warm.
06 - Place 5 tablespoons marinara sauce in center of each tortilla. Top with one crispy chicken cutlet, sprinkle with mozzarella and fresh basil.
07 - Fold in sides of tortilla and roll tightly to form secure wraps.
08 - Place wraps seam-side down in skillet over medium heat for 2 to 3 minutes per side to crisp tortillas and melt cheese, if desired.
09 - Cut wraps in half diagonally and serve immediately with extra marinara sauce for dipping.

# Expert Advice:

01 -
  • All the satisfying flavors of chicken parmesan without the fork and knife formality.
  • The crispy edges when you toast the wrap in the skillet make every bite textural perfection.
  • Its fast enough for a weeknight but impressive enough that guests think you went to extra trouble.
  • Leftovers reheat beautifully, and the wraps hold together even when packed for lunch the next day.
02 -
  • Dont skip slicing the chicken thin, thick breasts take too long to cook and the breading burns before the inside is done.
  • Let the oil come to full temperature before adding the chicken, if its not hot enough the breading absorbs oil and turns soggy instead of crispy.
  • Warm your tortillas or theyll crack when you try to fold them, and a cracked tortilla means filling everywhere except inside the wrap.
  • If you skip the final toasting step in the skillet, the cheese wont fully melt and the wrap will lack that irresistible crispy texture.
03 -
  • Press the breadcrumb coating onto the chicken firmly with your palms so it really adheres, loose breading will fall off in the oil and leave you with bare spots.
  • Use a splatter screen when frying to keep your stovetop clean without trapping steam that would soften the crust.
  • If the cheese isnt melting enough during the final toast, cover the skillet with a lid for 30 seconds to trap the heat and finish the job.
  • Always taste your marinara sauce before using it, if its too acidic, a pinch of sugar will balance it out and make the whole wrap taste more cohesive.
Go Back