Crispy Chicken Parm Wrap (Print Version)

Crispy breaded chicken paired with marinara and melted cheese, wrapped in a soft tortilla for an irresistible handheld meal.

# 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
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 uniform thickness.
02 - Place flour in a shallow dish. Beat eggs in a second shallow dish. In a third dish, combine breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
03 - Dredge each chicken cutlet in flour, dip in egg mixture, and coat thoroughly in the breadcrumb mixture.
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. Drain on paper towels.
05 - Warm tortillas in a dry pan or microwave until pliable and ready to wrap.
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 extra marinara sauce for dipping.

# Expert Advice:

01 -
  • It gives you all the comfort of chicken parmesan without the need for a fork and knife.
  • The crispy coating stays crunchy even after wrapping, which feels like a small miracle.
  • You can make extra cutlets and keep them in the fridge for grab and go lunches all week.
  • It's flexible enough to handle whatever cheese or greens you have on hand.
02 -
  • Don't slice the chicken too thick or it won't cook evenly and the wrap will be hard to bite through.
  • Let the breaded cutlets rest for a minute before frying so the coating doesn't fall off in the pan.
  • If your tortillas keep tearing, warm them longer, cold tortillas always crack when you try to fold them.
  • Toasting the assembled wraps in the skillet makes a huge difference, it transforms them from good to absolutely crave-worthy.
03 -
  • Press the breadcrumb coating firmly onto the chicken with your palms, it helps it stick and creates a thicker crust.
  • Use a meat thermometer to check that the chicken reaches 165°F internally, especially if your cutlets ended up thicker than planned.
  • Toast the wraps seam-side down first so the heat seals them shut and they don't unroll on the plate.
  • Keep a damp towel nearby while assembling, breading stations get messy fast and clean hands make better wraps.
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