Crispy Chicken Parm Wrap (Print Version)

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

# 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 - 0.5 cup grated Parmesan cheese
06 - 0.5 teaspoon garlic powder
07 - 0.5 teaspoon dried oregano
08 - 0.5 teaspoon salt
09 - 0.25 teaspoon black pepper
10 - 0.33 cup vegetable oil for frying

→ Wrap and Fillings

11 - 4 large flour tortillas, burrito size
12 - 1.25 cups marinara sauce, plus extra for serving
13 - 1 cup shredded mozzarella cheese
14 - 0.25 cup fresh basil leaves, chopped

# How to Make It:

01 - Slice chicken breasts horizontally to create 4 thin, even cutlets of uniform thickness.
02 - Arrange three shallow dishes: 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, shake off excess, dip in egg mixture, then press firmly into the breadcrumb mixture until fully coated on both sides.
04 - Heat oil in a large skillet over medium-high heat. Fry cutlets 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain.
05 - Wipe out skillet and warm tortillas in a dry pan or microwave until pliable and easy to fold without cracking.
06 - Spread one-quarter of marinara sauce in the center of each tortilla. Top with a crispy chicken cutlet, sprinkle with mozzarella and fresh basil.
07 - Fold in the sides and roll up tightly to form compact wraps, keeping the seam on the bottom.
08 - Place wraps seam-side down in the skillet over medium heat for 2-3 minutes per side to crisp tortillas and fully melt cheese.
09 - Cut wraps in half and serve immediately with extra marinara sauce for dipping.

# Additional Tips::

01 -
  • The breading stays crunchy even inside the wrap, giving you that satisfying texture in every bite.
  • You can eat it with one hand while standing at the counter, no judgment needed.
  • It uses pantry staples and comes together faster than waiting for delivery.
  • Leftovers reheat beautifully in a skillet, crisping up like they were just made.
02 -
  • Don't skip patting the chicken dry before breading, moisture will make the coating fall off in the pan.
  • Let the breaded cutlets rest for a minute before frying so the coating adheres better and doesn't flake.
  • If your tortillas are tearing, they're too cold, warm them up until they're soft and flexible.
  • Toasting the assembled wraps seam-side down first keeps them from unrolling when you flip them.
03 -
  • Use a meat mallet to gently pound the cutlets even thinner for faster cooking and more surface area for breading.
  • Add a pinch of red pepper flakes to the breadcrumb mixture if you like a subtle kick of heat.
  • Press the wraps with a spatula while toasting to help the cheese melt and the tortilla brown evenly.
  • Double the breading ingredients and freeze extra breaded cutlets raw for an even faster meal next time.
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