Save It There's something about the smell of chicken frying in oil that instantly transports me back to my aunt's kitchen on a random Tuesday afternoon. She was teaching me how to make these wraps, and I remember being struck by how something so simple—just breaded chicken rolled into a tortilla—could taste like a restaurant dish. What started as her quick weeknight solution became my go-to when I needed to feed friends without spending hours in the kitchen, and honestly, it's never let me down.
I made these for my roommate one night when she came home exhausted from a double shift, and I watched her face light up the moment she took that first bite. She said it reminded her of getting takeout from her favorite Italian place, but better because it was made with care. That moment sealed it for me—this wasn't just dinner, it was a small act of kindness that happened to involve chicken and cheese.
Ingredients
- 2 large boneless, skinless chicken breasts: Pound them thin or slice them horizontally yourself—the thinner they are, the faster they cook and the crispier they get.
- 1 cup all-purpose flour: This is your first layer of protection; it helps the egg stick and creates structure for the breadcrumbs.
- 2 large eggs: Beat them until they're smooth so the coating adheres evenly without clumps.
- 1 cup Italian-style breadcrumbs: The seasoning built into these saves you a step, but plain works just fine if that's what you have.
- 1/2 cup grated Parmesan cheese: Don't skip this—it adds a savory depth that makes people ask what your secret ingredient is.
- 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper: These seasonings in the breading are what make it taste authentic, not just fried.
- 1/3 cup vegetable oil: You need enough oil to come halfway up the chicken so it can get that golden crust without absorbing too much oil.
- 4 large flour tortillas: Burrito-size ones are ideal—they hold everything without tearing.
- 1 1/4 cups marinara sauce: Use your favorite brand or homemade; this is not the place to go bland.
- 1 cup shredded mozzarella cheese: Fresh mozzarella can get stringy in an odd way, so stick with standard shredded.
- 1/4 cup fresh basil leaves: This is optional but makes a real difference if you have it on hand.
Instructions
- Prepare your chicken:
- Slice those chicken breasts horizontally to create thin, even cutlets. This sounds intimidating if you've never done it, but it's just a steady hand and a sharp knife—lay your hand flat on top of the chicken to keep it stable and slice slowly.
- Set up your breading station:
- Line up three shallow dishes: flour in the first, beaten eggs in the second, and the breadcrumb mixture in the third. This assembly-line approach keeps things clean and efficient.
- Bread the chicken:
- Coat each cutlet in flour, shake off the excess, dip it in egg until it's fully covered, then press it into the breadcrumb mixture, making sure every surface is coated. This triple layer is what gives you that satisfying crunch.
- Get the oil hot:
- Heat the oil in your skillet over medium-high heat until it shimmers and a breadcrumb sizzles when it hits the pan. This tells you the oil is ready and your chicken won't come out soggy.
- Fry the chicken:
- Carefully lay each cutlet in the hot oil and don't move it for 3 to 4 minutes—let it develop that golden crust without your interference. Flip once and cook the other side until it's golden and cooked through, then drain on paper towels.
- Warm your tortillas:
- Whether you use a dry skillet or the microwave, get them pliable but not rubbery. A damp paper towel in the microwave for 20 to 30 seconds works beautifully.
- Assemble your wraps:
- Spread about 1/4 of the marinara in the center of each tortilla, top with a piece of crispy chicken, then sprinkle mozzarella and basil. The warmth of the chicken will start melting the cheese.
- Roll and finish:
- Fold in the sides first, then roll tightly from the bottom up, tucking as you go to keep everything secure. If you want the tortilla to be crispy and the cheese fully melted, give each wrap 2 to 3 minutes per side in the still-warm skillet.
Save It My favorite memory with this recipe involves my younger cousin, who usually refuses anything that looks "different." She took one bite of her wrap and asked if we could make it again next week, then the week after that. It became our thing—Sunday afternoon wrap night—and suddenly I wasn't just cooking, I was creating a tradition.
Making It Your Own
This recipe is forgiving enough to adapt to what you have, which is part of why I love it. One winter, I roasted red peppers and tucked them into the wrap alongside the chicken, and it felt fresh and elevated without being complicated. Turkey cutlets work beautifully if you want to swap the protein, and I've had great results with plant-based cutlets too, though the cooking time might shift slightly depending on the brand.
The Perfect Sides and Pairing
These wraps are substantial enough to stand alone, but I've found they shine when paired with something light and bright. A simple arugula salad with lemon vinaigrette cuts through the richness, and if you're in the mood, a chilled glass of Pinot Grigio or even just ice-cold lemonade complements the meal without competing for attention.
Timing and Storage
The beauty of this recipe is that it comes together in under 40 minutes from start to finish, which makes it perfect for weeknight dinners or casual entertaining. If you're cooking for a crowd, you can bread all your chicken ahead of time and keep it in the fridge until you're ready to fry, which cuts down the stress significantly.
- Leftover fried chicken keeps in the fridge for three days and reheats beautifully in a 350-degree oven for about 10 minutes.
- If you assemble the wraps ahead, keep them seam-side down so they hold their shape and don't get squished in the fridge.
- Marinara sauce can be made a day or two in advance, which is a real timesaver if you're planning ahead.
Save It There's real magic in a meal that tastes indulgent but doesn't demand hours of your time. These wraps have earned their place in my regular rotation, and I hope they become part of yours too.
Recipe FAQs
- → How do I get the chicken extra crispy?
Ensure the chicken is well coated with flour, egg, and breadcrumbs mixture, and fry in hot oil until golden brown on both sides without overcrowding the pan.
- → Can I use a different cheese instead of mozzarella?
Yes, provolone or fontina are great alternatives that melt well and complement the flavors.
- → What’s the best way to heat the tortillas?
Warm tortillas in a dry skillet or microwave just until pliable to prevent cracking when wrapping.
- → Is it possible to prepare this ahead of time?
You can prepare the chicken and sauce in advance, then assemble and warm the wraps just before serving for optimal freshness.
- → How can I make this dish vegetarian-friendly?
Substitute the chicken with plant-based cutlets or grilled vegetables and keep the rest of the ingredients the same.