Crispy Chicken Parm Wrap (Printable)

Crispy breaded chicken, rich marinara, and gooey mozzarella wrapped in soft tortillas for an easy handheld Italian-American 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

→ Wrap & Fillings

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 cutlets of uniform thickness.
02 - Place flour in first shallow dish. Beat eggs in second shallow dish. In third dish, combine breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
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 cooked through. Transfer to paper towels to drain.
05 - Wipe skillet clean. 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 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 thoroughly.
09 - Cut wraps in half and serve immediately with extra marinara sauce for dipping.

# Expert Tips:

01 -
  • It tastes like restaurant chicken parm but you can eat it with your hands while standing at the counter.
  • The crispy tortilla exterior after a quick pan toast adds a crunch that makes every bite exciting.
  • Cleanup is shockingly easy compared to traditional breaded chicken dinners.
  • Kids and adults both devour these without complaint, which is a rare win in my house.
02 -
  • Don't skip wiping out the skillet after frying, leftover breadcrumbs will burn when you toast the wraps and make everything taste bitter.
  • If your tortillas keep tearing, they're too cold, warm them longer or let them sit at room temperature for ten minutes before assembling.
  • Press the breadcrumb coating firmly onto the chicken or it'll fall off in patches during frying, leaving sad bald spots.
03 -
  • Use one hand for wet ingredients and one for dry when breading to avoid building up clumpy layers on your fingers.
  • Let the breaded cutlets rest for five minutes before frying, the coating adheres better and you'll get fewer bald spots in the crust.
  • If the cheese isn't melting fast enough during the final toast, cover the skillet with a lid for thirty seconds to trap the heat.
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