Crispy Chicken Parm Wrap (Printer-friendly)

Crispy breaded chicken, marinara sauce, and melted mozzarella wrapped in soft tortilla. An easy Italian-American favorite.

# 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

→ Wrap and 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 Make It:

01 - Slice each chicken breast horizontally to create 4 thin, even cutlets of uniform thickness.
02 - Arrange three shallow dishes in order: place flour in the first, beaten eggs in the second, and combine breadcrumbs with Parmesan, garlic powder, oregano, salt, and pepper in the third.
03 - Coat each cutlet in flour, shaking off excess, then dip in egg wash, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
04 - Heat vegetable oil in a large skillet over medium-high heat. Fry each cutlet 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
05 - Wipe out the skillet and heat tortillas in a dry pan or microwave until pliable and warm.
06 - Spread 1/4 cup marinara sauce in the center of each tortilla. Top with one crispy chicken cutlet, sprinkle with mozzarella and fresh basil.
07 - Fold in the sides of each tortilla and roll up tightly to form a secure wrap.
08 - Place wraps seam-side down in the skillet over medium heat for 2 to 3 minutes per side to crisp the tortillas and fully melt the cheese.
09 - Cut wraps in half and serve with extra marinara sauce for dipping.

# Expert Advice:

01 -
  • All the flavor of classic chicken parm without needing a plate or utensils, perfect for eating on the go.
  • The crispy chicken stays crunchy even after wrapping, thanks to the breading technique.
  • It comes together in just over half an hour, making it faster than ordering takeout.
  • You can prep the breaded cutlets ahead and fry them right before assembling for even quicker weeknight meals.
02 -
  • Don't skip slicing the chicken thin, thick cutlets won't cook evenly and they make the wraps bulky and hard to bite through.
  • Let the breaded cutlets rest for a minute before frying so the coating sticks better and doesn't fall off in the pan.
  • If your oil isn't hot enough, the breading will absorb it and turn soggy instead of crispy, test with a breadcrumb first.
  • Warming the tortillas is non-negotiable, cold tortillas will crack when you roll them and ruin the whole wrap.
03 -
  • Press the breadcrumb mixture firmly onto the chicken with your palm, it sticks better and creates a thicker, crunchier crust.
  • Use a meat thermometer to check that the chicken reaches 165°F internally, especially if your cutlets are a little thicker than expected.
  • If the tortillas start tearing when you roll them, microwave them for another 10 seconds to make them more pliable.
  • Double the breaded cutlets and freeze half for an even faster meal next time, they fry up perfectly from frozen.
Go Back