Crispy Chicken Parm Wrap (Printable Version)

Crispy breaded chicken with marinara and melted cheese wrapped in soft tortilla. Ready in 35 minutes for an easy, satisfying meal.

# What You'll Need:

→ Chicken Coating

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 Assembly

11 - 4 large flour tortillas
12 - 1 1/4 cups marinara sauce
13 - 1 cup shredded mozzarella cheese
14 - 1/4 cup fresh basil leaves, chopped

# Directions:

01 - Slice chicken breasts horizontally to create 4 thin cutlets of even thickness.
02 - Arrange three shallow dishes: place flour in the first, beaten eggs in the second, and in the third combine breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
03 - Dredge each cutlet in flour, dip in egg wash, and coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
04 - Heat oil in a large skillet over medium-high heat. Fry 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 and warm tortillas in a dry pan or microwave until pliable and easy to fold.
06 - Place 1/4 of the marinara sauce in the center of each tortilla. Top with a crispy chicken cutlet, sprinkle with mozzarella and fresh basil.
07 - Fold in the sides 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.
09 - Cut wraps in half and serve with additional marinara sauce for dipping.

# Expert Tips:

01 -
  • You get all the crispy, cheesy satisfaction of chicken parmesan without dirtying a baking dish or waiting for the oven.
  • It travels beautifully, so you can pack it for lunch or eat it in the car without feeling like a mess.
  • The tortilla crisps up just enough to hold everything together while staying soft enough to bite through easily.
  • Leftovers reheat shockingly well in a hot skillet, which means you can make extras without regret.
02 -
  • Don't skip wiping out the skillet after frying the chicken, leftover breadcrumbs will burn and make your wraps taste bitter.
  • If your tortillas keep tearing, they're too cold or too dry, warm them longer or wrap them in a damp paper towel first.
  • Let the chicken rest for a minute after frying so the crust sets, otherwise it can slide off when you bite into the wrap.
  • Use medium heat when crisping the wraps, too high and the tortilla burns before the cheese melts.
03 -
  • Press the breadcrumb coating onto the chicken firmly with your palms, it helps create a thicker, crunchier crust that won't fall off.
  • If you're making multiple wraps, keep the fried chicken warm in a 200-degree oven on a wire rack so they don't steam and lose their crispiness.
  • Add a thin layer of ricotta or cream cheese to the tortilla before the marinara for an extra creamy, restaurant-style touch.
  • Use a cast iron skillet if you have one, it holds heat better and gives the tortillas a more even, golden crisp.
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