Crispy Chicken Parm Wrap (Printable Version)

Crispy breaded chicken, rich marinara, and gooey cheese wrapped in a soft tortilla for an easy handheld meal.

# Ingredient List:

→ Chicken Coating

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 Assembly

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

# How to Prepare:

01 - Slice chicken breasts horizontally to create four thin cutlets of uniform thickness.
02 - Arrange three shallow dishes: first with flour, second with beaten eggs, third with breadcrumb mixture combined with Parmesan, garlic powder, oregano, salt, and pepper.
03 - Coat each cutlet thoroughly in flour, shake off excess, dip in beaten egg, then press into breadcrumb mixture ensuring complete coverage.
04 - Heat oil in large skillet over medium-high heat. Fry breaded cutlets 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain.
05 - Wipe skillet clean. Heat tortillas in dry pan or microwave until pliable and warm.
06 - Spread 1/4 of marinara sauce in center of each tortilla. Top with one crispy chicken cutlet, sprinkle with mozzarella cheese and fresh basil.
07 - Fold in tortilla sides and roll tightly into wraps, keeping filling centered and contained.
08 - Place wraps seam-side down in skillet over medium heat for 2 to 3 minutes per side to crisp tortillas and ensure cheese melts completely.
09 - Cut wraps in half diagonally and serve immediately with additional marinara sauce for dipping.

# Expert Suggestions:

01 -
  • It gives you all the flavors of chicken parmesan without needing a fork and knife or a pile of pasta.
  • The crispy tortilla exterior mimics the satisfying crunch of a good parm crust.
  • You can make it as messy or as neat as you want, and it still tastes incredible either way.
02 -
  • Don't overcrowd the skillet when frying the chicken or the temperature will drop and they'll turn out soggy instead of crispy.
  • If your tortillas keep tearing when you fold them, they're too cold, warm them up until they're soft and pliable.
  • Let the chicken rest on paper towels for a minute after frying so the breading stays crunchy instead of getting steamed.
03 -
  • Use one hand for dry ingredients and one hand for wet ingredients when breading to avoid clumpy fingers.
  • Press the breadcrumb coating firmly onto the chicken so it doesn't fall off in the oil.
  • If the cheese isn't melting fast enough, cover the skillet with a lid for the last minute of crisping.
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