Crispy Chicken Parm Wrap (Printable Version)

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

# What You 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 for frying

→ Wraps and Fillings

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

# How to Make It:

01 - Slice chicken breasts horizontally to create 4 thin cutlets of uniform thickness.
02 - Place flour in first shallow dish, beat eggs in second dish, and combine breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in third dish.
03 - Dredge each chicken cutlet in flour, dip in beaten egg, and coat thoroughly in breadcrumb mixture, pressing gently to adhere.
04 - Heat oil in large skillet over medium-high heat. Fry chicken cutlets 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.
05 - Wipe out skillet and warm tortillas in dry pan or microwave until pliable and warm.
06 - Place 1/4 of marinara sauce in center of each tortilla. Top with one crispy chicken cutlet, sprinkle with mozzarella and fresh basil.
07 - Fold in sides and roll up tightly to form secure wraps.
08 - Place wraps seam-side down in skillet over medium heat for 2 to 3 minutes per side to crisp tortillas and melt cheese, if desired.
09 - Cut wraps in half and serve immediately with extra marinara sauce for dipping.

# Expert Advice:

01 -
  • All the flavor of traditional chicken parmesan without needing a fork or making a mess.
  • The crispy coating stays crunchy even after wrapping, giving you that perfect texture in every bite.
  • You can eat it with one hand while standing at the counter, which is honestly how most weeknight dinners should work.
  • It reheats surprisingly well, so leftovers actually taste good the next day.
02 -
  • Don't skip slicing the chicken thin, thick cutlets won't cook evenly and they're impossible to bite through in a wrap.
  • Let the oil get properly hot before adding the chicken or the breading will absorb too much oil and turn soggy instead of crispy.
  • Warm the tortillas or they will crack the second you try to fold them, which ruins the whole wrap and makes a mess.
03 -
  • Press the breadcrumb mixture firmly onto the chicken so it doesn't fall off during frying, a light dusting won't give you that thick crust.
  • If the cheese isn't melting enough, cover the skillet with a lid for the last minute of crisping to trap the heat.
  • Use a serrated knife to cut the wraps so you don't squish them and push all the filling out the sides.
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