Save A flavorful fusion dish combining the tangy, buttery flavors of classic chicken piccata with the satisfying texture and portability of a crispy wrap. Perfect for lunch or a casual dinner.
This fusion recipe quickly became a family favorite because it merges two delicious favorites into one hand-held meal.
Ingredients
- Chicken: 2 large boneless skinless chicken breasts, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 cup all-purpose flour, 2 large eggs beaten, 1 cup panko breadcrumbs
- Piccata Sauce: 2 tablespoons olive oil, 2 tablespoons unsalted butter, 3 cloves garlic minced, 1/3 cup dry white wine (or chicken broth), 1/4 cup fresh lemon juice (about 2 lemons), 2 tablespoons capers drained, 2 tablespoons chopped fresh parsley, zest of 1 lemon
- Wrap & Crunch: 4 large flour tortillas (10-inch), 4 tostada shells (or substitute with baked corn tortillas for crunch), 1 cup shredded mozzarella cheese, 1 cup baby spinach leaves
Instructions
- Prepare the chicken:
- Slice each chicken breast horizontally to create 4 thin cutlets. Season both sides with salt and pepper.
- Dredge:
- Dredge each cutlet in flour, dip in beaten eggs, then coat with panko breadcrumbs pressing gently to adhere.
- Cook chicken:
- In a large skillet, heat olive oil over medium heat. Add breaded chicken and cook 3–4 minutes per side until golden and cooked through. Transfer to a plate and let rest.
- Make the piccata sauce:
- In the same skillet, reduce heat to medium-low. Add butter and garlic sauté for 1 minute. Pour in white wine and lemon juice scraping any browned bits. Simmer 2–3 minutes. Add capers parsley and lemon zest. Stir and remove from heat.
- Assemble the wraps:
- Place a tortilla on a flat surface. Layer with 1/4 cup spinach, 1/4 cup mozzarella, 1 tostada shell, and 1 chicken cutlet (sliced if needed). Drizzle with a generous spoonful of piccata sauce.
- Fold edges:
- Fold the edges of the tortilla up and over the filling pleating as you go to form a sealed wrap.
- Cook wraps:
- Heat a clean skillet over medium heat. Place the wrap seam-side down and cook for 2–3 minutes per side pressing gently until golden and crisp.
- Repeat:
- Repeat with remaining wraps. Serve warm garnished with extra parsley or lemon wedges if desired.
Save This recipe brought our family together at dinner making meal times more interactive and fun.
Required Tools
Large skillet, Mixing bowls, Chefs knife, Cutting board, Tongs or spatula
Allergen Information
Contains Wheat (flour tortillas panko), Eggs, Milk (cheese butter). Contains capers (if allergic to capers omit). Double-check labels for hidden allergens if using pre-made tostada shells or tortillas.
Nutritional Information
Calories 510 Total Fat 22 g Carbohydrates 44 g Protein 34 g per wrap
Save This chicken piccata crunch wrap recipe is perfect for quick meals that combine great flavors with convenience.
Recipe FAQs
- → How do I keep the chicken crispy inside the wrap?
Use panko breadcrumbs for a light, crunchy coating and cook over medium heat until golden. Assemble the wrap carefully and toast it just enough to seal the edges without sogginess.
- → Can I substitute the white wine in the sauce?
Yes, chicken broth works well as a milder alternative and keeps the sauce flavorful without alcohol.
- → What adds the signature tangy flavor to this dish?
Fresh lemon juice and capers provide the classic bright and slightly briny notes that define piccata-style dishes.
- → How can I add extra crunch to the wrap?
Lightly toasting the tostada shells before assembly enhances the texture and gives a satisfying crisp bite.
- → Is there a way to add peppery greens instead of spinach?
Substituting arugula for spinach introduces a peppery flavor that nicely complements the lemon-caper sauce.