Crispy Chicken Parm Wrap (Printable Version)

Crispy breaded chicken with rich marinara and melted cheese in a soft tortilla wrap.

# 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 ground 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 (optional)

# Directions:

01 - Slice the chicken breasts horizontally into 4 thin cutlets.
02 - Arrange flour in a shallow dish, beat eggs in a second dish, and mix breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in a third.
03 - Dredge each chicken cutlet in flour, dip into beaten eggs, then coat thoroughly with the breadcrumb mixture.
04 - Heat vegetable oil in a large skillet over medium-high heat. Fry cutlets 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
05 - Wipe out skillet. Warm tortillas in a dry pan or microwave until pliable.
06 - Spread 1/4 cup marinara sauce onto each tortilla. Top with a fried chicken cutlet, sprinkle mozzarella, and add fresh basil if desired.
07 - Fold in the sides of each tortilla and roll tightly to enclose the fillings.
08 - Place wraps seam-side down in the skillet over medium heat for 2 to 3 minutes per side to crisp the exterior and melt the cheese.
09 - Cut wraps in half and serve with extra marinara sauce for dipping.

# Additional Tips::

01 -
  • It's crispy on the outside and juicy inside, but somehow still manageable to eat with your hands.
  • You can have dinner on the table in under 40 minutes, which feels like a small miracle on busy nights.
  • The flavors are bold enough to feel indulgent but light enough that you don't feel weighed down afterward.
02 -
  • Don't skip drying the chicken before breading—any moisture on the surface makes the coating slide off and ruins the texture.
  • The oil temperature matters more than you'd think; too cool and it absorbs into the chicken, too hot and the outside burns before the inside cooks.
  • If you're making these ahead, wrap the cooked chicken cutlets in foil and refrigerate them, then warm them gently before assembling to avoid a soggy wrap.
03 -
  • Keep paper towels nearby when the chicken comes out of the skillet—draining it immediately makes the difference between crispy and greasy.
  • If your breading mixture seems dry, add an extra egg white to the coating to help it adhere better without making it too wet.
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