Save My weeknight dinners used to fall into a predictable rut until I started treating tortillas like blank canvases instead of taco holders. One evening, staring at leftover chicken cutlets and a jar of marinara, I folded everything into a wrap and crisped it in the skillet. The result was so satisfying that my kids started requesting it by name. Now this Crispy Chicken Parm Wrap shows up at least twice a month, and I never get complaints.
I made these for a casual Friday night with friends who were expecting pizza. When I brought out golden, cheese-oozing wraps instead, there was a moment of confusion followed by pure enthusiasm. Everyone grabbed extra napkins and dug in, and by the end of the night, two people had texted asking for the recipe. It reminded me that sometimes the best meals are the ones that surprise you.
Ingredients
- Boneless, skinless chicken breasts: Slicing them horizontally into thin cutlets ensures they cook quickly and fit perfectly inside the tortillas without creating bulky, awkward wraps.
- All-purpose flour: This first dredge creates a dry surface that helps the egg adhere, giving you an even, crispy crust.
- Eggs: Beaten eggs act as the glue between flour and breadcrumbs, and I learned that letting excess drip off prevents sogginess.
- Italian-style breadcrumbs: The pre-seasoned variety adds an instant flavor boost, though plain breadcrumbs work if you adjust the spices.
- Grated Parmesan cheese: Mixing it into the breadcrumb coating gives every bite a salty, nutty depth that plain breading lacks.
- Garlic powder, dried oregano, salt, and black pepper: These seasonings build layers of flavor directly into the crust, so the chicken tastes great even before the marinara.
- Vegetable oil: Use enough to create a shallow pool in the skillet for even browning without deep frying.
- Large flour tortillas: Burrito-size tortillas are essential here, smaller ones will tear when you try to fold in all the fillings.
- Marinara sauce: I prefer a thick, chunky marinara that clings to the chicken rather than soaking through the tortilla.
- Shredded mozzarella cheese: It melts beautifully and provides that signature stringy pull when you take a bite.
- Fresh basil leaves: Chopped basil adds a bright, herbal note that cuts through the richness, though its optional if you dont have it on hand.
Instructions
- Prep the Chicken:
- Slice each chicken breast horizontally to create four thin cutlets. This step takes a steady hand, but thinner cutlets cook faster and fit better in the wraps.
- Set Up Your Breading Station:
- Arrange three shallow dishes in a row with flour, beaten eggs, and the breadcrumb mixture. Having everything lined up makes the process smooth and keeps your hands from getting too messy.
- Coat the Cutlets:
- Dredge each cutlet in flour, dip it in egg, then press it firmly into the breadcrumb mixture. Make sure every surface is covered so you get an even, golden crust.
- Fry Until Golden:
- Heat oil in a large skillet over medium-high heat and fry each cutlet for three to four minutes per side. You will know theyre ready when the crust turns a deep golden brown and the chicken feels firm to the touch.
- Drain and Wipe:
- Transfer the cooked cutlets to paper towels to drain excess oil, then wipe out the skillet. A clean pan is important for the next step if you want crispy wraps without a greasy finish.
- Warm the Tortillas:
- Heat the tortillas in a dry pan or microwave until theyre soft and pliable. Cold tortillas crack when you fold them, and nobody wants a broken wrap.
- Assemble the Wraps:
- Spoon a quarter of the marinara sauce into the center of each tortilla, then top with a crispy chicken cutlet, a handful of mozzarella, and some chopped basil. Fold in the sides and roll up tightly, keeping the filling secure.
- Crisp the Wraps:
- Place each wrap seam-side down in the skillet over medium heat and cook for two to three minutes per side. This optional step creates a golden, crunchy exterior and melts the cheese inside.
- Slice and Serve:
- Cut each wrap in half on a diagonal and serve with extra marinara sauce on the side for dipping. The presentation is simple, but it always looks impressive.
Save The first time I served these at a potluck, someone asked if I had ordered them from a restaurant. I laughed and admitted they came together in my kitchen in less than forty minutes. That compliment stuck with me because it proved that homemade food can feel just as special as anything you would pay for, sometimes even better.
Customizing Your Wraps
Ive swapped the chicken for turkey cutlets when I had them in the fridge, and the results were just as satisfying. You can also try plant-based cutlets if youre cooking for vegetarians, just adjust the frying time since they often cook faster. Adding sauteed spinach or roasted red peppers gives the wraps extra flavor and a pop of color. I once tucked in some caramelized onions, and the sweetness balanced the tangy marinara beautifully.
Pairing Suggestions
These wraps are hearty enough to stand alone, but I like serving them with a light arugula salad dressed in lemon vinaigrette. The peppery greens and bright citrus cut through the richness of the fried chicken and cheese. A chilled glass of Pinot Grigio or a sparkling water with lemon works perfectly alongside. If youre feeding a crowd, set out extra marinara, ranch, or garlic aioli for dipping.
Storage and Reheating
Leftover wraps keep well in the fridge for up to two days if you wrap them tightly in foil. Reheat them in a skillet over medium heat to restore the crispy exterior, microwaving makes them soft and chewy. You can also freeze the breaded, uncooked cutlets for up to a month and fry them straight from frozen, just add an extra minute or two per side.
- Store assembled wraps separately from extra marinara to prevent sogginess.
- If reheating in the oven, use 350 degrees Fahrenheit for about ten minutes.
- Label frozen cutlets with the date so you remember to use them within a month.
Save These wraps have become my go-to solution for nights when I want something comforting but dont have the patience for a full sit-down meal. Theyre proof that a little creativity in the kitchen can turn simple ingredients into something everyone will remember.
Recipe FAQs
- → Can I prepare the chicken cutlets ahead of time?
Yes, you can bread the chicken cutlets up to 4 hours in advance and refrigerate them on a parchment-lined plate. Fry them fresh just before assembling the wraps for maximum crispiness.
- → How do I prevent the tortillas from tearing when rolling?
Warm the tortillas thoroughly in a dry skillet or microwave until they're pliable. This makes them more flexible and less likely to crack when filled and rolled.
- → What oil works best for frying the chicken?
Vegetable oil, canola oil, or peanut oil are excellent choices due to their high smoke points. Avoid olive oil for this frying step, as it has a lower smoke point.
- → Can I substitute the chicken with another protein?
Absolutely. Turkey cutlets work wonderfully as a leaner option, and plant-based cutlets provide a vegetarian alternative while maintaining similar texture and cooking times.
- → Is it necessary to pan-sear the wraps after rolling?
The optional pan-searing step adds extra crispness to the tortilla exterior and helps melt the cheese evenly, but it's not required if you prefer a softer wrap.
- → What vegetables can I add to enhance the flavor?
Sautéed spinach, roasted red peppers, caramelized onions, or fresh arugula all pair beautifully with the crispy chicken and marinara. Add them between the sauce and chicken layer.