Crispy Chicken Parm Wrap (Printable)

Crispy breaded chicken with marinara and melted cheese wrapped in a soft tortilla for a handheld Italian-American favorite.

# What You'll 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 the chicken breasts horizontally to create 4 thin cutlets of even thickness.
02 - Place flour in a shallow dish. Beat eggs in a second shallow dish. In a third dish, combine breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
03 - Dredge each chicken cutlet in flour, dip in egg, and coat thoroughly in the breadcrumb mixture.
04 - Heat oil in a large skillet over medium-high heat. Fry chicken cutlets 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
05 - Wipe out the skillet and warm tortillas in a dry pan or microwave until pliable.
06 - Place 1/4 of the marinara sauce in the center of each tortilla. Top with a crispy chicken cutlet, sprinkle with mozzarella and fresh basil.
07 - Fold in the sides and roll up tightly to form wraps.
08 - Place wraps seam-side down in the skillet over medium heat for 2 to 3 minutes per side to crisp the tortillas and melt the cheese.
09 - Cut wraps in half and serve with extra marinara sauce for dipping.

# Expert Hints:

01 -
  • The breading stays incredibly crispy even when wrapped, giving you that satisfying crunch in every bite without the mess of a traditional plated dish.
  • You can make these ahead and crisp them up in a skillet later, which means weeknight dinners just got easier and tastier.
  • It delivers all the comfort of chicken parmesan but you can eat it with your hands while standing at the counter or sitting on the couch.
02 -
  • Do not skip the step of slicing the chicken breasts thin because thick cutlets will not cook through before the breading burns.
  • Press the breadcrumb coating firmly onto the chicken or it will fall off in the pan, which I learned after my first attempt left half the breading in the skillet.
  • Wipe the skillet clean before crisping the wraps so burnt bits do not stick to your tortillas and ruin the presentation.
03 -
  • Let the breaded cutlets rest for 5 minutes before frying so the coating sets and does not slide off in the oil.
  • Use a meat thermometer to check that the chicken reaches 165 degrees internally, especially if your cutlets are thicker than expected.
  • If the tortillas crack when you roll them, microwave them for a few more seconds until they are warm and flexible.
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