Crispy Chicken Parm Wrap (Printable)

Crispy breaded chicken with marinara and melted cheese wrapped in a soft tortilla for an easy, satisfying handheld meal.

# Ingredient List:

→ Chicken Breading

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

# Directions:

01 - Slice chicken breasts horizontally to create 4 thin, even cutlets of uniform thickness.
02 - Arrange three shallow dishes: place flour in the first, beaten eggs in the second, and combine breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in the third.
03 - Coat each chicken cutlet in flour, shake off excess, dip in beaten egg, then press firmly into breadcrumb mixture until fully coated on both sides.
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 cooked through. Transfer to paper towels to drain excess oil.
05 - Wipe out skillet and warm tortillas in a dry pan or microwave until pliable and easy to roll.
06 - Place 1/4 cup marinara sauce in the center of each tortilla. Top with one crispy chicken cutlet, sprinkle with mozzarella cheese and fresh basil.
07 - Fold in the sides of each tortilla 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 through.
09 - Cut wraps in half and serve with additional marinara sauce for dipping.

# Expert Tips:

01 -
  • All the indulgence of chicken parm without needing a fork or sitting down at a table.
  • The tortilla crisps up beautifully if you toast it, adding another layer of texture.
  • It comes together in about half an hour, making it faster than most weeknight dinners.
  • Leftovers reheat surprisingly well, and the flavors deepen overnight.
02 -
  • Don't overcrowd the skillet when frying the chicken, or the oil temperature will drop and you'll end up with soggy breading.
  • Let the cutlets drain on paper towels for a minute before assembling, otherwise the wrap will get greasy and fall apart.
  • If your tortillas keep tearing, they might be too cold or too old, so warm them gently and use fresh ones if possible.
03 -
  • If you're making these ahead, assemble the wraps but don't crisp them until right before serving so they stay fresh.
  • Double the chicken and freeze the extra breaded cutlets raw, then fry them straight from the freezer whenever you need a quick meal.
  • Use a cast iron skillet if you have one, it holds heat better and gives you a more even crust.
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