Crispy Chicken Parm Wrap (Print view)

Crispy breaded chicken, marinara sauce, and melted cheese wrapped in soft tortillas for an easy handheld meal.

# What You'll Need:

→ Chicken & Breading

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 & 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)

# Cooking Steps:

01 - Slice chicken breasts horizontally to create 4 thin cutlets of uniform thickness.
02 - Arrange three shallow dishes with flour in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan, garlic powder, oregano, salt, and pepper in the third.
03 - Dredge each chicken cutlet in flour, shake off excess, dip in egg to coat, then press firmly into breadcrumb mixture on both sides.
04 - Heat vegetable oil in a large skillet over medium-high heat. Fry breaded cutlets 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
05 - Wipe skillet clean. Warm tortillas in a dry pan or microwave until pliable and easy to work with.
06 - Place 1/4 of marinara sauce in the center of each tortilla. Top with a crispy chicken cutlet, sprinkle with mozzarella and fresh basil if desired.
07 - Fold in the sides of each tortilla and roll up tightly to form a secure wrap.
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 thoroughly.
09 - Cut wraps in half and serve immediately with extra marinara sauce for dipping.

# Expert Ideas:

01 -
  • All the comfort of chicken parmesan without the fork and plate commitment.
  • The crispy coating stays crunchy even inside the wrap, which shouldn't be possible but somehow is.
  • You can hold it in one hand and eat standing up, which is sometimes exactly what dinner needs to be.
02 -
  • Don't skip slicing the chicken thin, thick cutlets take forever to cook and won't fit neatly in the wrap.
  • Let the oil get properly hot before adding the chicken or the breading will absorb oil and turn greasy instead of crispy.
  • If you skip the final skillet crisp, the wraps are still good, but that toasted tortilla exterior is what makes them unforgettable.
03 -
  • Press the breadcrumb coating onto the chicken with your palms so it really sticks, loose breading falls off in the oil.
  • Use a meat thermometer to check for 165 degrees, overcooked chicken turns the whole wrap dry and disappointing.
  • If the wraps start to unroll, secure them with a toothpick before the final skillet crisp, just remember to remove it before serving.
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