Save My neighbor knocked on the door holding a plate of leftover chicken parm from her dinner party, and I was starving after a long shift. I didn't have a fork, so I grabbed a tortilla from the fridge and rolled the whole thing up. That accidental invention turned into something I now crave at least twice a month. The crunch of breading against soft tortilla, the way marinara seeps into every bite, it just works in a way that feels both indulgent and practical.
I made these for my brother's birthday lunch because he's picky and refuses anything that looks too "salad-like." He ate two in a row, then asked if I could teach his wife the recipe. Watching him hold that wrap like it was the best thing he'd tasted all year reminded me that sometimes the simplest tweaks to familiar dishes create the biggest reactions.
Ingredients
- Boneless, skinless chicken breasts: Slicing them horizontally into thin cutlets is the key to even cooking and a wrap that isn't bulky or awkward to bite into.
- All-purpose flour: This first coating helps the egg stick, and a light dusting prevents clumps in the breading station.
- Eggs: Beat them well so the breadcrumbs adhere evenly, and don't skip the egg or your coating will slide right off in the pan.
- Italian-style breadcrumbs: The seasoning in these adds a flavor boost, but plain breadcrumbs work if you bump up the garlic powder and oregano.
- Grated Parmesan cheese: Mixing this into the breadcrumb coating creates little crispy, salty pockets that make every bite more interesting.
- Garlic powder, dried oregano, salt, and black pepper: These season the breading from the inside out, so the chicken tastes intentional, not bland.
- Vegetable oil: Use enough to cover the bottom of the pan generously, or the breading won't crisp evenly and might stick.
- Large flour tortillas: Burrito-size tortillas are essential here because smaller ones will tear when you try to fold them around the chicken.
- Marinara sauce: A thick, chunky marinara works better than a watery one, which can make the tortilla soggy before you even take a bite.
- Shredded mozzarella cheese: The meltier, the better, and pre-shredded is fine, though fresh mozzarella torn into pieces adds a little extra richness.
- Fresh basil leaves: Chopping these releases their oils and adds a bright, herbal note that cuts through the richness of cheese and fried chicken.
Instructions
- Prep the Chicken:
- Slice each chicken breast horizontally so you end up with four thin, even cutlets. This ensures they cook quickly and fit neatly inside the tortilla without creating a lumpy, unmanageable wrap.
- Set Up the Breading Station:
- Place flour in one shallow dish, beaten eggs in another, and mix breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in a third. Arrange them in order so you can move smoothly from one to the next without making a mess.
- Coat the Chicken:
- Dredge each cutlet in flour, shaking off the excess, then dip it into the egg, letting any drips fall back into the dish. Press it firmly into the breadcrumb mixture on both sides so the coating sticks and covers every inch.
- Fry the Cutlets:
- Heat 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 transfer to paper towels to drain.
- Wipe the Skillet:
- Remove any stray breadcrumbs or burnt bits from the pan so they don't end up in your wraps later. A quick wipe with a paper towel is all it takes.
- Warm the Tortillas:
- Heat tortillas in a dry pan or microwave them for a few seconds until they're soft and pliable. Cold tortillas crack when you fold them, and no one wants a broken wrap.
- Assemble the Wraps:
- Spoon about a quarter of the marinara sauce into the center of each tortilla, then lay a crispy chicken cutlet on top. Sprinkle with mozzarella and fresh basil, keeping the fillings centered so they don't spill out when you roll.
- Roll Them Up:
- Fold in the left and right sides of the tortilla, then roll from the bottom up, tucking tightly as you go. A firm roll keeps everything secure and makes the wrap easier to eat.
- Optional Crisping:
- Place wraps seam-side down in the skillet over medium heat for two to three minutes per side. This step crisps the tortilla and melts the cheese into gooey perfection.
- Serve:
- Cut each wrap in half on the diagonal and serve with extra marinara on the side for dipping. The presentation is simple, but it looks impressive and tastes even better.
Save The first time I served these at a casual dinner, one friend ate hers over the sink because she didn't want to miss a single drop of sauce. We laughed about it for weeks, and now every time I make them, someone jokes about needing a bib. It's that kind of recipe, messy and satisfying in the best way, and it turns any meal into something people remember.
Make-Ahead and Storage Tips
You can bread and fry the chicken cutlets up to a day ahead, then store them in the fridge and reheat in a 375-degree oven for about ten minutes to bring back the crispiness. Assembled wraps don't hold well because the tortilla gets soggy, but if you keep the components separate, you can build fresh wraps in minutes. Leftover marinara and cheese store nicely in airtight containers for up to three days.
Variations to Try
Swap the chicken for turkey cutlets or plant-based breaded patties if you want a lighter or vegetarian version that still delivers on texture and flavor. Adding sautéed spinach or roasted red peppers inside the wrap brings color and a slight sweetness that balances the richness of the cheese. For a spicy kick, mix a pinch of red pepper flakes into the breadcrumb coating or drizzle the inside of the wrap with a little hot honey before rolling.
Serving Suggestions
These wraps pair beautifully with a simple arugula salad dressed in lemon and olive oil, or a side of crispy roasted potatoes if you want something more filling. A chilled glass of Pinot Grigio or a sparkling water with lemon feels just right alongside the richness of fried chicken and melted cheese.
- Serve extra marinara in a small bowl for dipping, because there's never enough sauce.
- If feeding kids, cut the wraps into smaller pinwheels for easier handling and a fun presentation.
- Leftovers reheat well in a skillet over low heat, seam-side down, to restore the crispiness without drying out the chicken.
Save Every time I make these, I'm reminded that the best recipes aren't always the ones that took hours or required fancy techniques. Sometimes it's just about combining familiar flavors in a way that feels new, easy, and worth sharing.
Recipe Questions & Answers
- → How do I keep the chicken crispy when assembling the wraps?
Fry the chicken cutlets just before assembling the wraps and let them cool slightly on paper towels. Assemble immediately while still warm for maximum crispiness. If desired, you can optionally pan-fry the assembled wraps seam-side down for 2-3 minutes per side to maintain texture.
- → Can I prepare the chicken cutlets ahead of time?
You can bread the chicken cutlets up to 4 hours in advance and refrigerate them. Fry just before serving for the best texture. If you fry them ahead, reheat in a 350°F oven for 5-7 minutes to restore crispiness.
- → What are good substitute proteins for this dish?
Turkey cutlets work wonderfully as a leaner option. Plant-based cutlets are excellent for vegetarian variations. Pounded veal or pork cutlets also pair well with the marinara and cheese filling.
- → How do I prevent the tortillas from tearing when wrapping?
Warm the tortillas thoroughly until pliable—either in a dry skillet or microwave for 30-60 seconds. Don't overfill; use about 1/4 cup sauce and one chicken cutlet per wrap. Fold sides in first, then roll tightly from bottom to top.
- → What can I add to customize these wraps?
Fresh basil, sautéed spinach, roasted red peppers, caramelized onions, or sliced tomatoes all enhance the filling. A thin spread of pesto or garlic aioli adds extra flavor. For heat, add red pepper flakes or sliced jalapeños.
- → Is there a dairy-free option for this dish?
Use dairy-free mozzarella alternative and skip the Parmesan in the breading, or use a plant-based Parmesan. Ensure your breadcrumbs and tortillas are dairy-free. The dish remains delicious with just the marinara and crispy chicken.