Pin Recipe My neighbor knocked on the door one Saturday holding a stack of tortillas and a jar of marinara, asking if I could help her use them up before they went bad. We stood in my kitchen brainstorming, and when I pulled leftover breaded chicken from the fridge, the idea hit us both at once. That improvised lunch turned into something I now crave at least twice a month. It is messy, satisfying, and feels like a warm hug you can hold in your hands.
I made these for a group of friends during a game night, and they vanished before halftime. One friend, who usually picks at food, ate two and asked for the recipe on the spot. Watching people tear into them with both hands, sauce dripping, everyone laughing, I realized this dish does not need fancy plating. It just needs good company and maybe a stack of napkins.
Ingredients
- Boneless, skinless chicken breasts: Slicing them horizontally into thin cutlets is key for even cooking and easier wrapping, plus they fry faster and stay tender.
- All-purpose flour: This first layer helps the egg stick and creates a foundation for the breading to cling to.
- Eggs: Beaten eggs act as the glue that holds the breadcrumb coating in place during frying.
- Italian-style breadcrumbs: They bring seasoning and texture, but plain breadcrumbs work if you boost the herbs.
- Grated Parmesan cheese: Mixed into the breading, it adds a salty, nutty layer that crisps beautifully in the pan.
- Garlic powder, dried oregano, salt, black pepper: These seasonings build the classic Italian flavor profile right into the crust.
- Vegetable oil: Use enough to shallow-fry the cutlets so they turn golden and crispy without soaking up too much grease.
- Large flour tortillas: Burrito-size tortillas are essential because they need to wrap around the chicken and fillings without tearing.
- Marinara sauce: A good quality sauce makes all the difference, look for one with a balance of tomato sweetness and herb depth.
- Shredded mozzarella cheese: It melts into gooey pockets and ties everything together with that signature cheese pull.
- Fresh basil leaves: Optional but wonderful, they add a bright, aromatic finish that cuts through the richness.
Instructions
- Prep the Chicken:
- Slice the chicken breasts horizontally to create 4 thin cutlets of even thickness. This step ensures they cook through quickly and fit neatly inside the tortillas.
- Set Up the Breading Station:
- Place flour in one shallow dish, beaten eggs in a second, and combine breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in a third. Line them up in order for smooth assembly.
- Coat the Cutlets:
- Dredge each chicken cutlet in flour, shaking off excess, then dip in egg, and press firmly into the breadcrumb mixture to coat all sides. The key is to press gently so the coating sticks without clumping.
- Fry Until Golden:
- Heat oil in a large skillet over medium-high heat and fry the cutlets for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
- Clean the Skillet:
- Wipe out the skillet to remove any burnt breadcrumb bits. You will use it again if you choose to crisp the wraps.
- Warm the Tortillas:
- Heat tortillas in a dry pan or microwave until they are soft and pliable. Cold tortillas crack when you fold them, so this step matters.
- Assemble the Wraps:
- Place a quarter of the marinara sauce in the center of each tortilla, top with a crispy chicken cutlet, sprinkle with mozzarella, and add fresh basil if using. Do not overfill or the wrap will not close properly.
- Roll Them Up:
- Fold in the sides of the tortilla, then roll up tightly from the bottom to form a secure wrap. Tuck as you go to keep everything contained.
- Crisp the Wraps (Optional):
- Place wraps seam-side down in the skillet over medium heat for 2 to 3 minutes per side to toast the tortilla and melt the cheese. This step is optional but adds a satisfying crunch.
- Slice and Serve:
- Cut each wrap in half on the diagonal and serve immediately with extra marinara sauce for dipping. The contrast between crispy exterior and gooey interior is best enjoyed hot.
Pin Recipe One evening I packed these wraps for a picnic, wrapping each one in foil to keep them warm. We sat on a blanket under string lights, and as we unwrapped them, steam rose into the cool air. My friend said it felt like we were eating something fancy, even though we were sitting on the ground. That is when I realized this dish has a way of making any moment feel special.
Variations to Try
I have swapped turkey cutlets for chicken when that is what I had on hand, and the results were just as satisfying. For a lighter version, I have baked the breaded cutlets at 400 degrees for about 15 minutes instead of frying, though they lose a bit of that deep golden crunch. Adding sauteed spinach or roasted red peppers brings color and a slight vegetal sweetness that balances the richness. Once, I used pesto instead of marinara, and while it was delicious, it felt like a different dish entirely, so save that twist for when you are feeling adventurous.
Serving Suggestions
These wraps shine on their own, but a simple arugula salad dressed with lemon and olive oil makes a bright, peppery companion. I have also served them with garlic knots or a side of crispy roasted potatoes when I wanted something more filling. A chilled glass of Pinot Grigio cuts through the richness beautifully, though iced tea or lemonade works just as well for a casual meal. If you are feeding a crowd, set out extra marinara and let people dip as they please.
Storage and Reheating
Leftover wraps keep well in the fridge for up to two days if wrapped tightly in foil or plastic wrap. I reheat them in a skillet over medium heat to bring back some of the crispness, though a toaster oven works too. Microwaving is faster but will soften the tortilla, so it is best saved for when you are in a rush and do not mind the texture change.
- Store assembled wraps in an airtight container or wrapped individually in foil.
- Reheat in a skillet or toaster oven for the best texture.
- You can freeze the fried chicken cutlets separately and assemble wraps fresh later.
Pin Recipe This wrap has become my answer to the question of what to make when I want something comforting but do not want to be stuck at the table with a plate and silverware. It is proof that sometimes the best meals are the ones you can hold in your hands.
Recipe FAQs
- → How do I keep the chicken cutlets crispy?
The key is using a breadcrumb coating and frying at medium-high heat until golden brown on both sides. Drain the cooked cutlets on paper towels immediately after frying to remove excess oil. If you want extra crispness, optional step 9 crisps the assembled wraps in a skillet for a final textural boost.
- → Can I prepare the chicken ahead of time?
Yes, you can bread and refrigerate the chicken cutlets up to 4 hours before frying. You can also cook them in advance and reheat in a 350°F oven for about 8-10 minutes until warmed through. Keep the assembled wraps fresh by preparing components separately and assembling just before serving.
- → What are good substitutes for chicken?
Turkey cutlets work wonderfully as a leaner alternative and cook in the same time frame. Plant-based cutlets offer a vegetarian option with similar texture. Veal is traditionally used in Chicken Parm preparations and provides a delicate flavor. Always adjust cooking time slightly based on thickness and type of protein.
- → Should I use fresh or jarred marinara sauce?
Both work well for this dish. Jarred marinara offers convenience and consistent flavor, while fresh sauce made from San Marzano tomatoes can elevate the dish. Choose a quality sauce with minimal additives. You can also customize the flavor by stirring in fresh basil or a pinch of garlic powder to jarred sauce.
- → How do I prevent the tortillas from breaking?
Warming the tortillas before assembly makes them pliable and less prone to tearing. A dry skillet or microwave for 20-30 seconds works well. For burrito-size tortillas, ensure they're at room temperature before warming. Don't overfill—use measured portions of sauce and cheese for easier rolling and wrapping.
- → Can this be made dairy-free?
You can omit the Parmesan from the breading and use dairy-free mozzarella alternatives for wrapping. Note that dairy-free cheeses may not melt as smoothly, so consider reducing heat when assembling. Check that your marinara sauce and tortillas are also dairy-free as some brands contain hidden milk products.