Save on Pinterest My skillet was smoking, the chicken was golden, and I had ten minutes before everyone got home. I sliced into one cutlet and it was perfect: crispy outside, juicy inside. Then I realized I had no pasta cooked. I grabbed tortillas from the pantry, smeared marinara right down the center, tucked in that beautiful chicken, and rolled it tight. Best panic decision I ever made.
I made these for a casual Friday night with friends who expected something fancy. When I brought out a platter of halved wraps with marinara on the side, they looked confused for about two seconds. Then someone took a bite and the room went quiet. One friend asked if I could make them again the next week, and I did.
Ingredients
- Boneless, skinless chicken breasts: Slicing them horizontally into thin cutlets ensures they cook fast and stay tender, plus they fit perfectly in a tortilla.
- All-purpose flour: This is your first layer of breading, it helps the egg stick and creates a foundation for crunch.
- Eggs: Beaten eggs act like glue, binding the breadcrumb coating to the chicken so it stays put during frying.
- Italian-style breadcrumbs: These bring built-in seasoning and a coarser texture that crisps up beautifully in hot oil.
- Grated Parmesan cheese: Mixed into the breadcrumbs, it adds a salty, nutty layer that makes the crust taste like more than just fried bread.
- Garlic powder, dried oregano, salt, and black pepper: These simple seasonings give the breading that classic Italian-American flavor without extra effort.
- Vegetable oil: A neutral oil with a high smoke point is ideal for frying, it gives you that deep golden color without burning.
- Large flour tortillas: Burrito-size tortillas are sturdy enough to hold everything without tearing when you fold and roll.
- Marinara sauce: Use your favorite jarred or homemade version, the sauce keeps the chicken moist and ties all the flavors together.
- Shredded mozzarella cheese: It melts into gooey pockets inside the wrap and gets even better if you toast the tortilla afterward.
- 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 end up with four thin cutlets. Thinner pieces cook faster and fit better in the wraps.
- 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 that order so you can move quickly.
- Bread the cutlets:
- Dredge each cutlet in flour, shake off the excess, dip it in egg, then press it into the breadcrumb mixture on both sides. Make sure every inch is coated.
- Fry the chicken:
- Heat the oil in a large skillet over medium-high heat until it shimmers. Fry each cutlet for three to four minutes per side until golden brown and cooked through, then drain on paper towels.
- Wipe the skillet clean:
- Remove any burnt bits or excess oil so the skillet is ready for toasting the wraps later.
- Warm the tortillas:
- Heat them in a dry pan or microwave for a few seconds until they are soft and pliable. Cold tortillas crack when you roll them.
- Assemble the wraps:
- Spoon about a quarter of the marinara sauce down the center of each tortilla, top with a crispy chicken cutlet, sprinkle with mozzarella and fresh basil. Fold in the sides and roll tightly.
- Toast the wraps (optional but recommended):
- Place each wrap seam-side down in the skillet over medium heat and cook for two to three minutes per side. This crisps the tortilla and melts the cheese inside.
- Serve:
- Cut each wrap in half on the diagonal and serve with extra marinara sauce on the side for dipping.
Save on Pinterest My neighbor brought her kids over one afternoon and I had leftover chicken cutlets in the fridge. I heated them up, assembled wraps with extra cheese, and watched three kids devour them without a single complaint. One of them asked if this was pizza in disguise, and honestly, that is not a bad way to describe it.
How to Store and Reheat
Store the fried chicken cutlets separately from the wraps if you have leftovers. Keep the cutlets in an airtight container in the fridge for up to three days, and reheat them in a hot oven to bring back the crispiness. Assembled wraps do not store well because the tortilla gets soggy, so it is best to build them fresh when you are ready to eat.
Substitutions and Variations
You can swap the chicken for turkey cutlets or even plant-based cutlets if you want to change things up. Add sauteed spinach or roasted red peppers inside the wrap for extra vegetables and color. If you want more heat, drizzle in some hot honey or sprinkle red pepper flakes over the marinara before rolling.
Pairing Suggestions
These wraps pair beautifully with a simple arugula salad dressed in lemon and olive oil. The peppery greens balance the richness of the fried chicken and melted cheese. A chilled glass of Pinot Grigio or a cold Italian lager completes the meal without overwhelming it.
- Serve with garlic knots or breadsticks if you are feeding a crowd.
- A side of roasted vegetables like zucchini or bell peppers adds color and lightness to the plate.
- Keep extra marinara warm in a small pot so everyone can dip as they go.
Save on Pinterest This recipe turned a weeknight scramble into something my family requests by name. I hope it does the same for you.
Recipe Questions & Answers
- → Can I make these wraps ahead of time?
Yes, you can prepare the crispy chicken cutlets up to 24 hours in advance and store them in the refrigerator. Assemble the wraps just before serving to maintain the tortilla's softness and cheese's meltiness.
- → What can I substitute for chicken?
Turkey cutlets work beautifully as a leaner alternative, or try plant-based cutlets for a vegetarian option. Eggplant slices also make an excellent substitute with similar breading and frying results.
- → How do I prevent the tortillas from tearing?
Warm your tortillas gently in a dry skillet or microwave until they're pliable but not hot. This makes them flexible enough to fold without cracking. Avoid using cold tortillas straight from the package.
- → Can I bake the chicken instead of frying?
Absolutely. Place breaded cutlets on a greased baking sheet, spray with cooking oil, and bake at 400°F for 12-15 minutes until golden and cooked through. You'll get a lighter version with less oil.
- → What are good sides to serve with these wraps?
A crisp Italian salad with vinaigrette pairs perfectly, as do seasoned fries, roasted vegetables, or a light coleslaw. Fresh fruit also complements the rich, savory flavors nicely.
- → How should I store leftovers?
Keep assembled wraps in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat for 2-3 minutes per side until warmed through and the cheese melts slightly.