Crispy Chicken Parm Wrap (Printable Version)

Crispy breaded chicken with marinara sauce and melted mozzarella wrapped in a soft tortilla for an easy handheld meal.

# What You 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

# How to Make It:

01 - Slice chicken breasts horizontally to create 4 thin, even cutlets of uniform thickness.
02 - Arrange three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumb mixture combined with Parmesan, garlic powder, oregano, salt, and pepper in the third.
03 - Dredge each cutlet in flour, shake off excess, dip in beaten egg, then coat thoroughly in breadcrumb mixture, pressing gently to adhere.
04 - Heat vegetable oil in a 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 out skillet and warm tortillas in the dry pan or microwave until pliable and flexible.
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 basil.
07 - Fold sides inward and roll tightly from bottom to top, ensuring seams are sealed.
08 - Place wraps seam-side down in skillet over medium heat for 2 to 3 minutes per side to crisp tortillas and melt cheese interior.
09 - Cut wraps in half diagonally and serve immediately with additional marinara sauce for dipping.

# Expert Advice:

01 -
  • It gives you all the comfort of chicken parm without the need for a fork and knife.
  • The crispy tortilla edges become almost addictive when you toast the wrap in the skillet.
  • You can prep the chicken ahead and assemble wraps in under five minutes when hunger strikes.
02 -
  • Do not skip slicing the chicken thin, thick cutlets will not cook evenly and can end up rubbery on the inside.
  • Let the oil get hot enough before adding the chicken or the breading will absorb too much oil and turn soggy instead of crispy.
  • If you skip toasting the assembled wraps, they taste good but lack that extra layer of texture that makes them unforgettable.
03 -
  • Press the breadcrumb mixture firmly onto the chicken so it adheres well and does not fall off during frying.
  • Use a meat thermometer to check that the internal temperature of the chicken reaches 165 degrees Fahrenheit for food safety.
  • If the tortillas start to crack when you roll them, microwave them for another ten seconds wrapped in a damp paper towel.
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