Save The skillet was still hot from frying when I realized I had accidentally made something better than the original. I had been craving chicken parm but didn't want to deal with plates and forks, so I grabbed a tortilla from the pantry and rolled everything up. That first bite, with the cheese stretching between my hands and the crispy breading staying intact inside the wrap, made me laugh out loud. Sometimes the best recipes happen when you're too lazy to do dishes.
My neighbor knocked on the door one evening just as I was pulling these out of the skillet. She stayed for dinner, and we ate them on the couch while watching a terrible movie. Halfway through her wrap, she paused and said it tasted like the kind of thing you'd pay too much for at a food truck. I took that as the highest compliment.
Ingredients
- Boneless, skinless chicken breasts: Slicing them thin is the key to quick cooking and easy wrapping, plus they fit perfectly in a tortilla without awkward bunching.
- All-purpose flour: This first layer helps the egg stick and creates a base for that golden crust we're after.
- Eggs: They act like glue between the flour and breadcrumbs, and I learned to beat them well so there are no streaks.
- Italian-style breadcrumbs: The seasoning is already mixed in, which saves time and gives you that authentic flavor without measuring a dozen spices.
- Grated Parmesan cheese: Mixed into the breading, it adds a nutty, salty punch that makes the crust taste richer.
- Garlic powder, dried oregano, salt, and black pepper: These boost the Italian vibe and make sure every bite has enough flavor.
- Vegetable oil: You need just enough to shallow fry, not deep fry, which keeps things simple and less greasy.
- Large flour tortillas: Burrito size is essential because anything smaller will tear when you try to wrap a whole chicken cutlet.
- Marinara sauce: Use your favorite jarred brand or homemade if you have it, the sauce is what makes this feel like chicken parm.
- Shredded mozzarella cheese: It melts beautifully and gives you those cheese pulls that make everything feel indulgent.
- Fresh basil leaves: Optional but worth it, they add a bright, herbal note that cuts through the richness.
Instructions
- Prep the chicken:
- Slice each chicken breast horizontally so you have four thin cutlets that cook fast and fit neatly in the wraps. Pat them dry with a paper towel so the breading sticks better.
- Set up your breading station:
- Put flour in one shallow dish, beaten eggs in another, and mix breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in a third. Line them up in order so you can move quickly without making a mess.
- Bread the cutlets:
- Drag each cutlet through the flour, shake off the excess, dip it in the egg, then press it into the breadcrumb mixture on both sides. Make sure every inch is covered so you get crispy edges.
- Fry the chicken:
- Heat the oil in a large skillet over medium-high heat until it shimmers, then add the cutlets and fry for 3 to 4 minutes per side until golden and cooked through. Let them drain on paper towels so they stay crispy instead of soggy.
- Clean the skillet:
- Wipe out any burnt breadcrumbs with a paper towel so they don't end up in your wraps later. It only takes a second and makes a difference.
- Warm the tortillas:
- Heat them in a dry pan or wrap them in a damp towel and microwave for 20 seconds until they're soft and pliable. Cold tortillas crack when you roll them, trust me.
- Assemble the wraps:
- Spoon marinara sauce down the center of each tortilla, lay a crispy chicken cutlet on top, then sprinkle with mozzarella and basil. Don't overfill or it won't close.
- Roll them up:
- Fold in the sides like you're wrapping a burrito, then roll tightly from the bottom up. The tighter the roll, the easier it is to eat without everything falling out.
- Crisp the wraps (optional):
- Place them seam-side down in the skillet over medium heat for 2 to 3 minutes per side to toast the tortilla and melt the cheese inside. This step makes them extra delicious but you can skip it if you're in a hurry.
- Serve:
- Cut each wrap in half on an angle and serve with extra marinara on the side for dipping. They're best eaten warm, right off the cutting board.
Save I made these for a small gathering once and set out a toppings bar with extra marinara, hot sauce, and arugula. Everyone built their own, and it turned into one of those nights where people lingered in the kitchen longer than they sat at the table. One friend added pickled jalapeños to hers and declared it life-changing. I still make mine that way sometimes.
Storing and Reheating
Wrap them individually in foil and store in the fridge for up to three days. To reheat, unwrap and place them in a 350-degree oven for about 10 minutes until warmed through and the tortilla crisps back up. The microwave works in a pinch, but the tortilla gets a little chewy instead of crispy.
Swaps and Variations
You can swap the chicken for turkey cutlets or even plant-based breaded patties if you want to mix things up. I've added sautéed spinach and roasted red peppers before, which made the wraps feel a little fancier without much extra effort. Some people like to drizzle ranch or Caesar dressing inside, which sounds weird but actually works.
Serving Suggestions
These pair well with a simple green salad dressed with lemon and olive oil, or a handful of crispy potato wedges on the side. If you're feeling fancy, pour a chilled glass of Pinot Grigio or a light beer.
- Serve with a side of garlic knots or breadsticks for an Italian feast vibe.
- Add a scoop of creamy coleslaw inside the wrap for crunch and tang.
- Keep extra marinara warm in a small pot so everyone can dip as they go.
Save This recipe has become my go-to when I want comfort food without the fuss of a full sit-down meal. It feels indulgent but comes together faster than ordering takeout, and honestly, it tastes better too.
Recipe FAQs
- → How do I keep the chicken breading crispy inside the wrap?
Ensure the chicken is fried until deeply golden and fully cooked before assembly. Let it cool slightly on paper towels to drain excess oil. For maximum crispness, sear the assembled wrap in a dry skillet for 2-3 minutes per side before serving.
- → Can I prepare these wraps ahead of time?
Yes, fry the chicken cutlets up to 4 hours ahead and store in the refrigerator. Assemble and sear the wraps just before serving for optimal crispness and melted cheese. Alternatively, wrap and refrigerate assembled wraps for up to 2 hours, then warm in a skillet before eating.
- → What's the best way to warm the tortillas?
Warm tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20-30 seconds. This makes them pliable and easier to roll without cracking.
- → How can I make this vegetarian?
Substitute plant-based chicken cutlets, eggplant cutlets, or breaded cauliflower steaks using the same breading and frying method. Ensure the filling includes hearty vegetables like roasted peppers, sautéed spinach, or sun-dried tomatoes for substance.
- → What sauce pairs well as an alternative to marinara?
Try pesto, garlic aioli, roasted red pepper sauce, or a creamy Parmesan sauce for variety. You can also mix marinara with a touch of balsamic vinegar or pesto for a unique flavor profile.
- → How do I prevent the tortilla from becoming soggy?
Use marinara sauce sparingly and avoid overstuffing. Pat the fried chicken dry before assembly. If moisture is a concern, lightly warm the sauce to reduce excess liquid, and assemble just before serving.