Crispy Chicken Parm Wrap (Printable)

Crispy breaded chicken, tangy marinara, and melted cheese wrapped in a soft tortilla. Easy, delicious, and ready in just 35 minutes.

# 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 and 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 Steps:

01 - Slice chicken breasts horizontally to create 4 thin, even cutlets
02 - Place flour in first shallow dish, beat eggs in second dish, and combine breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in third dish
03 - Dredge each chicken cutlet in flour, dip in beaten egg, then coat thoroughly in breadcrumb mixture
04 - Heat vegetable oil in 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 skillet clean, then warm tortillas in dry pan or microwave until pliable
06 - Place 1/4 cup marinara sauce in center of each tortilla. Top with one chicken cutlet, sprinkle with mozzarella and fresh basil
07 - Fold in sides of tortilla and roll up tightly to create 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
09 - Cut wraps in half and serve with extra marinara sauce for dipping

# Expert Hints:

01 -
  • It captures all the comfort of chicken parmesan without the need for a knife and fork or a pile of dishes.
  • The crispy chicken stays crunchy even after wrapping, especially if you toast the tortilla at the end.
  • You can prep the chicken ahead and assemble wraps in under five minutes when hunger strikes.
  • It feels fancy enough for company but easy enough for a Tuesday night when you're too tired to think.
02 -
  • Don't overcrowd the skillet when frying the chicken, or the temperature will drop and the breading will turn soggy instead of crispy.
  • Let the fried cutlets rest on paper towels for at least a minute before assembling so excess oil doesn't soak into the tortilla.
  • If you skip the optional crisping step, the wraps are still delicious, but toasting them transforms the texture completely.
03 -
  • Use a meat mallet to gently pound the chicken cutlets to an even thickness before breading so they cook uniformly and stay tender.
  • Toast the tortillas lightly before assembling if you're not planning to crisp the wraps in the skillet, it adds just enough structure to prevent sogginess.
  • Press down gently on the wraps with a spatula while they're in the skillet to help the cheese melt faster and create better contact with the heat.
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