Crispy Chicken Parm Wrap (Printable version)

Crispy breaded chicken, marinara sauce, and melted mozzarella wrapped in a soft tortilla 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

# How to Prepare:

01 - Slice chicken breasts horizontally to create 4 thin, even cutlets of uniform thickness.
02 - Arrange three shallow dishes with flour in the first, beaten eggs in the second, and a mixture of breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in the third.
03 - Dredge each cutlet in flour, shaking off excess, then dip in egg, and finally coat thoroughly in the 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 internal temperature reaches 165°F. Drain on paper towels.
05 - Wipe out the skillet and warm tortillas over medium heat or in a microwave until pliable and ready to fold.
06 - Place 1/4 of the marinara sauce in the center of each tortilla. Top with a crispy chicken cutlet, then sprinkle with mozzarella cheese and fresh basil.
07 - Fold in the sides of the tortilla and roll up tightly from bottom to top 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 exterior and melt the cheese, or serve directly.
09 - Cut wraps in half diagonally and serve with additional marinara sauce for dipping.

# Expert Tips:

01 -
  • Everything you love about chicken parmesan but way easier to eat on the couch or in the car.
  • The crispy coating stays intact when wrapped, giving you crunch in every bite instead of it all sliding off.
  • You can make the chicken ahead and assemble wraps in under five minutes when hunger strikes.
  • It feels indulgent but comes together faster than ordering takeout.
02 -
  • Don't skip the resting time after breading or your coating will slide right off into the oil and leave you with naked chicken.
  • If your tortilla cracks when you roll it, it wasn't warm enough, so pop it back in the microwave for ten seconds.
  • Medium heat is your friend when crisping the wraps, high heat will burn the outside before the cheese melts.
03 -
  • Use one hand for dry ingredients and one hand for wet ingredients during breading so you don't end up with cement fingers.
  • Let the fried chicken rest for a minute before wrapping so the steam doesn't make your tortilla soggy.
  • If you're feeding a crowd, keep the cooked chicken warm in a low oven while you fry the rest in batches.
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