Crispy Chicken Parm Wrap (Print Version)

Golden crispy chicken with marinara and mozzarella wrapped in soft tortillas for an easy, satisfying handheld meal.

# 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 for frying

→ 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

# Step-by-Step:

01 - Slice the 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 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 chicken cutlets 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
05 - Wipe out the skillet with paper towels to remove excess oil and breadcrumb residue.
06 - Warm tortillas in a dry skillet or microwave until pliable and easy to handle.
07 - 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.
08 - Fold in the sides and roll up tightly to form secure wraps.
09 - 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.
10 - Cut wraps in half and serve with extra marinara sauce for dipping.

# Expert Tips:

01 -
  • All the satisfaction of chicken parmesan without the mess of cutting through breading on a plate.
  • The tortilla gets golden and crispy on the outside while the cheese melts into every bite.
  • You can eat it with your hands, which somehow makes it taste even better.
  • It comes together in about half an hour, faster than waiting for delivery.
02 -
  • Don't skip patting the chicken dry before breading, moisture makes the coating slide right off in the pan.
  • Keep the oil at a steady medium-high heat so the breading crisps without burning or getting greasy.
  • Warm your tortillas or they'll crack when you try to fold them, leaving you with a sad open-faced situation.
  • If you skip the final skillet toast, the wrap is still delicious but won't have that crispy outer shell.
03 -
  • Use a meat mallet to gently pound the chicken cutlets even thinner for the crispiest, most tender result.
  • Add a pinch of red pepper flakes to the breadcrumb mixture if you like a little heat sneaking up on you.
  • Let the breaded cutlets rest for 5 minutes before frying so the coating has time to set and won't fall off.
  • Toast the tortillas seam-side down first to seal the wrap shut, then flip to crisp the other side.
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