Crispy Chicken Parm Wrap

My neighbor knocked on the door one Tuesday evening holding a foil-wrapped something that smelled like an Italian restaurant. She'd made too many chicken parm wraps and thought I might want one. I reheated it in a skillet, and the tortilla crisped up while the cheese inside turned molten. That bite changed weeknight dinners for me forever.

I made these for my sister's book club meeting, and they vanished before I could set out napkins. One of her friends stood in my kitchen and asked if I'd cater her birthday party. I laughed, but she was serious. That's the kind of reaction these wraps inspire.

Ingredients

• Boneless, skinless chicken breasts: Slicing them horizontally into thin cutlets ensures they cook fast and stay tender, and thinner pieces fit better inside the tortilla.
• All-purpose flour: This creates the base layer that helps the egg stick, which in turn helps the breadcrumbs cling to the chicken.
• Eggs: Beaten eggs act like glue between the flour and breadcrumbs, giving you that perfect golden crust.
• Italian-style breadcrumbs: The herbs already mixed in save you time and add a punch of flavor that plain breadcrumbs just can't match.
• Grated Parmesan cheese: Mixing it into the breadcrumb coating adds a salty, nutty layer that makes every bite more interesting.
• Garlic powder, dried oregano, salt, and black pepper: These seasonings build the savory backbone of the crust and ensure the chicken isn't bland.
• Vegetable oil: A neutral oil with a high smoke point is ideal for frying the cutlets to crispy perfection without burning.
• Large flour tortillas: Burrito-size tortillas are essential here because they need to wrap around a full chicken cutlet and all the fillings.
• Marinara sauce: A good quality jarred marinara works beautifully, but homemade sauce will make you feel like a culinary genius.
• Shredded mozzarella cheese: This melts into gooey strings that hold everything together and make each bite irresistible.
• Fresh basil leaves: Optional, but the bright herbal note cuts through the richness and makes the wrap taste restaurant-quality.

Instructions

Prep the chicken:

Slice each chicken breast horizontally so you end up with four thin cutlets of roughly equal thickness. This helps them cook evenly and makes wrapping easier.

Set up your breading station:

Arrange three shallow dishes in a row with flour in the first, beaten eggs in the second, and the breadcrumb mixture (combined with Parmesan, garlic powder, oregano, salt, and pepper) in the third. This assembly line method keeps your hands cleaner and speeds up the process.

Bread the cutlets:

Dredge each cutlet in flour, shaking off the excess, then dip it into the beaten egg, and finally press it into the breadcrumb mixture until fully coated. Make sure every inch is covered for maximum crunch.

Fry the chicken:

Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Fry each cutlet for three to four minutes per side until the coating turns golden brown and the chicken is cooked through, then transfer to paper towels to drain.

Clean the skillet:

Wipe out any breadcrumb bits left in the pan so they don't burn when you crisp the wraps later.

Warm the tortillas:

Heat the tortillas in a dry pan or microwave for a few seconds until they're soft and pliable. Cold tortillas crack when you try to roll them.

Assemble the wraps:

Spoon about a quarter of the marinara sauce into the center of each tortilla, place a crispy chicken cutlet on top, then sprinkle with mozzarella and fresh basil if using. Don't overload or the wrap won't close properly.

Roll them up:

Fold in the left and right sides of the tortilla over the filling, then roll from the bottom up tightly to form a secure wrap.

Crisp the wraps (optional but recommended):

Place each wrap seam-side down in the skillet over medium heat and cook for two to three minutes per side until the tortilla is golden and crispy and the cheese inside has melted. This step transforms a good wrap into an unforgettable one.

Serve:

Cut each wrap in half on a diagonal and serve immediately with extra marinara sauce on the side for dipping.

Save

My dad ate one of these standing over the kitchen counter and declared it better than the chicken parm sandwich he used to get at his favorite deli. Coming from a man who rarely gives compliments in the kitchen, that meant everything. I made him two more on the spot.

Making It Your Own

You can swap the chicken for turkey cutlets if you want a leaner option, or use plant-based cutlets for a meatless version that still delivers on texture. I've also tucked in sautéed spinach and roasted red peppers when I'm feeling ambitious, and the extra vegetables add color and a slight sweetness that balances the marinara. If you like heat, a sprinkle of red pepper flakes in the breadcrumb mixture or a drizzle of hot honey over the finished wrap will wake up your taste buds.

Storing and Reheating

Leftover wraps keep well in the fridge for up to two days if you wrap them tightly in foil. To reheat, place them in a preheated 375-degree oven for about ten minutes, or warm them in a skillet over medium heat until the tortilla crisps up again. The microwave will work in a pinch, but you'll lose that satisfying crunch on the outside.

Pairing Suggestions

These wraps pair beautifully with a simple arugula salad dressed in lemon and olive oil, or a side of garlic knots if you're leaning into full Italian-American comfort mode. A chilled glass of Pinot Grigio cuts through the richness, but an ice-cold beer works just as well on a casual night.

• Serve with a small bowl of extra marinara for dipping, because there's no such thing as too much sauce.
• Add a handful of fresh mozzarella pearls to the wrap for pockets of creamy surprise.
• If you're feeding a crowd, set up a wrap bar with toppings and let everyone build their own.

Save

There's something deeply satisfying about biting into a wrap where every layer plays its part, the crispy chicken, the tangy sauce, the melted cheese, all held together by a tortilla that's been crisped just enough. Make these once, and they'll become part of your regular rotation.

Recipe FAQs

→ How do I keep the chicken from drying out?

Pound the chicken breasts to an even thickness before breading, and avoid cooking past the golden-brown stage. The breadcrumb coating insulates the meat, helping it stay juicy inside. Don't skip the paper towel drainage to remove excess oil.

→ Can I prepare these wraps ahead of time?

Yes, you can bread and fry the chicken cutlets several hours in advance, then refrigerate. Warm them gently before assembling. For best results, assemble wraps just before eating to prevent the tortillas from becoming soggy from the sauce.

→ What's the best way to warm the tortillas?

Wrap them in a damp paper towel and microwave for 20-30 seconds, or warm them individually in a dry skillet for 15-20 seconds per side. This makes them pliable and easier to roll without cracking.

→ Can I use a different cheese?

Absolutely. Fresh mozzarella, fontina, or provolone all work beautifully. You can even mix cheeses for deeper flavor. Just ensure your choice melts well when the wrap is toasted or sits with warm filling.

→ How should I store leftovers?

Place cooled wraps in an airtight container and refrigerate for up to 2 days. Reheat wrapped in foil at 350°F for about 10 minutes, or unwrap and warm individually in a skillet over medium heat until heated through.

→ What are good serving suggestions?

Serve with extra marinara sauce for dipping, paired with a crisp Italian salad and your favorite beverage. Pinot Grigio complements the flavors beautifully, or keep it casual with iced tea or lemonade.