Crispy Chicken Parm Wrap (Printable Version)

Golden-fried chicken cutlets with marinara and melted cheese wrapped in a soft tortilla. A satisfying handheld meal ready in 35 minutes.

# Ingredient List:

→ 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

# Directions:

01 - Slice chicken breasts horizontally to create 4 thin cutlets of uniform thickness.
02 - Place flour in a shallow dish. Beat eggs in a second shallow dish. In a third dish, combine breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper.
03 - Dredge each chicken cutlet in flour, shake off excess, dip in beaten egg, and coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
04 - Heat oil in a large skillet over medium-high heat. Fry breaded chicken cutlets 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
05 - Wipe out the skillet. Warm tortillas in a dry pan over medium heat or microwave until pliable and warm.
06 - Place 1/4 of the marinara sauce in the center of each tortilla. Top with one crispy chicken cutlet, sprinkle with mozzarella cheese and fresh basil.
07 - Fold in the sides of each tortilla and roll up tightly 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 tortillas and melt the cheese completely.
09 - Cut wraps in half and serve with extra marinara sauce for dipping.

# Expert Advice:

01 -
  • It delivers all the comfort of chicken parmesan without the need for a fork and knife.
  • The crispy coating stays intact even after wrapping, giving you texture in every bite.
  • You can prep the chicken ahead and assemble wraps in minutes when hunger strikes.
  • It is flexible enough to pack for lunch or serve at a casual dinner party.
02 -
  • Do not skip slicing the chicken breasts thin, thick cutlets take too long to cook and can end up dry on the outside and raw inside.
  • Press the breadcrumb coating firmly onto the chicken or it will fall off in the oil, leaving you with bare spots.
  • Let the fried chicken rest on paper towels for a minute before assembling, excess oil will make the tortillas soggy.
  • Warm your tortillas or they will crack when you fold them, a few seconds in a dry pan works wonders.
03 -
  • Use a meat mallet to gently pound the chicken cutlets to an even thickness before breading for the most consistent cooking.
  • Add a pinch of red pepper flakes to the breadcrumb mixture if you like a little heat.
  • Toast the tortillas seam-side down first to seal the wrap, then flip to crisp the other side.
  • If you are meal prepping, fry the chicken in advance and store it in the fridge, then assemble wraps fresh when you are ready to eat.
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