Crispy Chicken Parm Wrap (Printable Version)

Crispy breaded chicken, marinara sauce, and melted cheese wrapped in a soft tortilla for an easy Italian-American handheld meal.

# What You'll Need:

→ 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
13 - 1 cup shredded mozzarella cheese
14 - 1/4 cup fresh basil leaves, chopped

# Cooking Steps:

01 - Slice boneless, skinless chicken breasts horizontally to create 4 thin, uniform cutlets of even thickness.
02 - Arrange three shallow dishes: place flour in the first, beaten eggs in the second, and combine breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and black pepper in the third.
03 - Dredge each chicken cutlet in flour, shaking off excess, dip thoroughly in beaten egg, then coat completely in the seasoned breadcrumb mixture, pressing gently to adhere.
04 - Heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry 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 and warm flour tortillas in the dry pan over medium heat or microwave until pliable and warm.
06 - Spread 1/4 of marinara sauce in the center of each tortilla. Top with one crispy chicken cutlet, sprinkle with mozzarella cheese and fresh chopped basil.
07 - Fold in the sides of each tortilla and roll up tightly, sealing the wrap securely.
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 each wrap in half and serve immediately with extra marinara sauce for dipping.

# Expert Advice:

01 -
  • It delivers all the comfort of classic chicken Parmesan without the need for a fork and knife.
  • The crispy, cheesy filling stays warm and melty inside the tortilla, making every bite satisfying.
  • You can prep the chicken ahead and assemble the wraps in minutes when hunger strikes.
  • It turns a beloved Italian dish into a portable meal perfect for lunch boxes or casual dinners.
02 -
  • Don't skip slicing the chicken breasts thin, thick cutlets won't cook through before the breading burns.
  • Keep the oil at a steady medium-high heat, too hot and the coating scorches, too cool and it turns greasy.
  • Warm the tortillas before assembling or they'll crack when you try to roll them, and the whole wrap will fall apart.
  • If you're making these ahead, stop before the final skillet crisping step and reheat them in a pan just before serving.
03 -
  • Press the breadcrumb coating firmly onto the chicken with your palm so it doesn't fall off during frying.
  • Let the fried chicken rest on paper towels for a minute before assembling, this keeps excess oil from making the tortilla soggy.
  • If the tortilla tears while rolling, warm it a bit longer or use a fresh one, a ripped wrap is frustrating after all that effort.
  • Double the batch of breaded chicken and freeze half, that way you're only one skillet session away from dinner on a busy night.
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