Crispy Chicken Parm Wrap (Printer-Friendly)

Crispy breaded chicken with marinara sauce and melted cheese wrapped in a soft tortilla for an easy, satisfying handheld meal.

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

# Directions:

01 - Slice chicken breasts horizontally to create 4 thin cutlets of uniform thickness.
02 - Place flour in first shallow dish. Beat eggs in second dish. In third dish, combine breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
03 - Dredge each chicken cutlet in flour, shake off excess, dip in beaten egg, then coat thoroughly in breadcrumb mixture, pressing gently to adhere.
04 - Heat oil in 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, removing excess oil and breading residue.
06 - Heat tortillas in dry skillet or microwave until pliable and warm.
07 - Place 1/4 of marinara sauce in center of each tortilla. Top with crispy chicken cutlet, sprinkle with mozzarella and fresh basil.
08 - Fold in sides and roll up tightly to form secure wraps.
09 - Place wraps seam-side down in skillet over medium heat for 2 to 3 minutes per side to crisp tortillas and melt cheese.
10 - Cut wraps in half and serve with extra marinara sauce for dipping.

# Expert Suggestions:

01 -
  • It delivers all the comfort of chicken parmesan without the mess of a fork and knife.
  • The crispy tortilla exterior adds a texture you dont get from traditional plated versions.
  • You can prep the breaded cutlets ahead and fry them right before assembling.
  • It transforms leftovers into something that feels completely new and exciting.
02 -
  • Dont skip wiping out the skillet after frying the chicken, leftover breadcrumbs will burn and make your wraps taste bitter.
  • Press the wraps firmly when rolling them, loose wraps fall apart the moment you pick them up.
  • Let the fried chicken rest for a minute before wrapping it, trapping steam inside makes the breading soggy.
  • Use medium heat when crisping the wraps, high heat burns the tortilla before the cheese melts.
03 -
  • Pound the chicken cutlets gently with a meat mallet if theyre uneven, uniform thickness means they cook at the same rate.
  • Add a pinch of red pepper flakes to the breadcrumb mixture if you like a little heat.
  • Toast the tortillas lightly before assembling for extra structural integrity.
  • Use a pizza cutter to slice the wraps cleanly without squishing the fillings.
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