Crispy Chicken Parm Wrap (Print View)

Crispy breaded chicken with marinara and melted cheese wrapped in soft tortilla. A handheld Italian-American favorite ready in 35 minutes.

# Components:

→ 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, plus extra for serving
13 - 1 cup shredded mozzarella cheese
14 - 1/4 cup fresh basil leaves, chopped (optional)

# Preparation Steps:

01 - Slice chicken breasts horizontally to create four thin, uniform cutlets of equal thickness.
02 - Arrange three shallow dishes: place flour in the first, beaten eggs in the second, and combine breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in the third.
03 - Dredge each chicken cutlet in flour, shaking off excess, dip into egg mixture, then coat thoroughly with breadcrumb mixture, pressing gently to adhere.
04 - Heat oil in a large skillet over medium-high heat until shimmering. Fry breaded 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 soft and pliable.
06 - Spread 1/4 of the marinara sauce in the center of each tortilla. Place a crispy chicken cutlet on top, then sprinkle with mozzarella and fresh basil.
07 - Fold in the sides of each tortilla and roll up tightly, keeping the seam on the bottom.
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 completely.
09 - Cut wraps in half diagonally and serve immediately with extra marinara sauce on the side for dipping.

# Expert Advice:

01 -
  • Its got all the comfort of chicken parmesan but you can eat it with your hands without any guilt or mess.
  • The crispy tortilla edges after that final pan toast create a texture that keeps you coming back for one more bite.
  • You can prep the chicken ahead and assemble these wraps in under five minutes when hunger strikes hard.
  • It works as a weeknight dinner or something impressive enough to pack for lunch and make your coworkers jealous.
02 -
  • If your oil isn't hot enough before adding the chicken, the breading will absorb oil and turn soggy instead of crisping up beautifully.
  • Don't skip wiping the skillet before toasting the wraps, or burnt breadcrumb bits will stick to your tortillas and taste bitter.
  • Let the fried chicken rest on paper towels for at least a minute before wrapping, or steam will make everything lose that perfect crunch.
03 -
  • Press the breading onto the chicken like you mean it, then let the coated cutlets sit for five minutes before frying so the coating actually sticks instead of floating away.
  • Use a thermometer to check your oil temperature—350 degrees Fahrenheit is the sweet spot for golden, crispy chicken that's cooked through but not greasy.
  • Toast the assembled wraps seam-side down first so the heat seals them shut and they don't unravel when you flip them over.
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