Crispy Chicken Parm Wrap (Printable)

Crispy breaded chicken, rich marinara sauce, and gooey melted cheese wrapped in a soft tortilla for an easy, satisfying handheld meal.

# 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 & Fillings

11 - 4 large flour tortillas, burrito size
12 - 1 1/4 cups marinara sauce, plus extra for serving
13 - 1 cup shredded mozzarella cheese
14 - 1/4 cup fresh basil leaves, chopped

# Directions:

01 - Slice chicken breasts horizontally to create 4 thin, even cutlets of uniform thickness.
02 - Arrange three shallow dishes: place flour in the first, beaten eggs in the second, and in the third combine breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
03 - Dredge each chicken cutlet in flour, shake off excess, dip in beaten egg, then coat thoroughly and evenly in the breadcrumb mixture.
04 - Heat vegetable oil in a large skillet over medium-high heat. Fry chicken cutlets for 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain.
05 - Wipe out the skillet with paper towels to remove excess oil residue.
06 - Warm tortillas in the dry skillet or microwave until pliable and warm, approximately 30 seconds per side.
07 - Place 1/4 of the marinara sauce in the center of each tortilla. Top each with one crispy chicken cutlet, then sprinkle with mozzarella cheese and fresh basil.
08 - Fold in the sides of each tortilla and roll up tightly, securing the wrap with the seam facing down.
09 - Place wraps seam-side down in the skillet over medium heat for 2 to 3 minutes per side to crisp the exterior and fully melt the cheese.
10 - Cut wraps in half diagonally and serve immediately with extra marinara sauce for dipping.

# Expert Tips:

01 -
  • It delivers all the comfort of chicken parmesan without the need for a fork and knife.
  • The crispy tortilla edges add a texture you never knew you needed.
  • You can prep the chicken ahead and assemble wraps in under five minutes when hunger strikes.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip slicing the chicken breasts thin, or you'll end up with thick cutlets that take forever to cook and don't fit neatly in the tortilla.
  • Let the fried chicken rest on paper towels for at least a minute before assembling, or the heat will make your tortilla soggy.
  • If you try to roll a cold tortilla, it will crack right down the middle, so always warm them first.
03 -
  • Press the breadcrumb mixture firmly onto the chicken so it adheres well and doesn't fall off during frying.
  • Use a meat thermometer to check that the internal temperature of the chicken reaches 165 degrees for food safety.
  • Don't crowd the skillet when frying, or the oil temperature will drop and your coating will turn soggy instead of crispy.
  • If you want to make these ahead, fry the chicken and store it in the fridge, then assemble and crisp the wraps right before serving.
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