Pin It My neighbor showed up at my door one Tuesday with a bag of tortillas and a container of leftover marinara, asking if I could help her use them up before they went bad. We stood in my kitchen, staring into the fridge, when I spotted the chicken breasts I'd meant to cook two days earlier. Twenty minutes later, we were biting into these crispy, cheesy wraps and laughing at how something so simple could taste this good. I've been making them ever since, usually when I need comfort food that doesn't require a fork.
I made these for my teenage nephew during finals week, and he ate three in one sitting without looking up from his textbook. He texted me two days later asking for the recipe, which is the highest compliment a seventeen-year-old can give. Now his mom tells me he makes them every Sunday night for his school lunches, swapping the basil for spinach because he claims it makes him feel healthier.
Ingredients
- Boneless, skinless chicken breasts: Slicing them horizontally into thin cutlets is the secret to quick, even cooking and a better chicken-to-breading ratio.
- All-purpose flour: This first layer helps the egg stick, and a light dusting is all you need or it clumps.
- Eggs: Beat them well with a fork until no streaks remain, which makes coating the chicken much smoother.
- Italian-style breadcrumbs: The pre-seasoned kind saves time, but plain breadcrumbs work if you boost the garlic and oregano.
- Grated Parmesan cheese: Mixing it into the breading adds a nutty, salty depth that plain breadcrumbs can't match.
- Garlic powder and dried oregano: These bring the Italian flavor without needing fresh herbs that wilt during frying.
- Vegetable oil: Use enough to come halfway up the chicken for even browning, and keep the heat steady so the breading doesn't burn.
- Flour tortillas: Burrito-size tortillas are essential, anything smaller and the filling bursts out the sides.
- Marinara sauce: A good jarred sauce works perfectly here, just taste it first to make sure it's one you enjoy eating straight.
- Shredded mozzarella cheese: It melts fast and pulls apart in those satisfying cheese strings we all secretly love.
- Fresh basil leaves: Optional but worth it, the bright flavor cuts through the richness in a way dried basil never could.
Instructions
- Prep the chicken:
- Slice each breast horizontally so you end up with four thin cutlets that cook quickly and fit neatly inside the wraps. Pat them dry with a paper towel so the breading sticks properly.
- Set up your breading station:
- Arrange three shallow dishes in a row with flour, beaten eggs, and the breadcrumb mixture combined with Parmesan and spices. This assembly line setup keeps your hands from turning into breaded claws.
- Bread the cutlets:
- Drag each cutlet through the flour, shake off the excess, dip it in the egg, then press it into the breadcrumbs on both sides. Make sure every inch is covered or you'll get bare spots that don't crisp up.
- Fry the chicken:
- Heat the oil over medium-high until it shimmers, then gently lay the cutlets in without crowding the pan. Fry for three to four minutes per side until deep golden and crispy, then drain them on paper towels.
- Wipe the skillet clean:
- Remove any stray breadcrumbs so they don't burn when you toast the wraps later.
- Warm the tortillas:
- Heat them in a dry pan or wrap them in a damp towel and microwave for twenty seconds. Pliable tortillas fold without cracking, which is the difference between a neat wrap and a messy plate.
- Assemble the wraps:
- Spoon marinara down the center of each tortilla, place a chicken cutlet on top, then sprinkle with mozzarella and basil. Don't overfill or the wrap won't close.
- Roll them up:
- Fold in the sides first, then roll tightly from the bottom, tucking as you go. A tight roll keeps everything inside when you bite into it.
- Crisp the wraps (optional but recommended):
- Place them seam-side down in the skillet over medium heat for two to three minutes per side. This melts the cheese and gives the tortilla a golden, crunchy exterior.
- Slice and serve:
- Cut each wrap in half on the diagonal and serve with extra marinara for dipping.
Pin It One Saturday, I packed these wraps for a picnic and forgot to bring napkins. We ended up eating them over the grass, laughing as marinara dripped onto our fingers, and someone said it tasted better outside. I'm not sure if that's true, but I do know that food shared with people you like always tastes a little more right.
Make-Ahead and Storage Tips
You can bread the chicken cutlets up to a day ahead and keep them covered in the fridge, which makes frying them feel like less of a project when you're hungry. The fried chicken also keeps well for two days wrapped tightly in foil, and you can reheat it in a 375-degree oven for about eight minutes to bring back the crispiness. Assembled wraps don't store as well because the tortilla gets soggy, so it's better to keep the components separate and build them fresh when you're ready to eat.
Customization Ideas
I've made these with turkey cutlets when chicken wasn't on sale, and they turned out just as good, maybe even a little lighter. A friend who doesn't eat meat used breaded eggplant slices instead and said it was the best lunch she'd had all month. You can also tuck in sautéed spinach, roasted red peppers, or even pickled banana peppers if you like a little heat that cuts through the richness.
Serving Suggestions
These wraps don't need much on the side, but a simple arugula salad with lemon and olive oil balances the heaviness without adding more work. I've also served them with roasted garlic green beans or a handful of potato chips straight from the bag, because sometimes easy is exactly what dinner should be.
- Pair with a chilled glass of Pinot Grigio or sparkling water with lemon if you want to feel a little fancy.
- Serve extra marinara in a small bowl for dipping, it's the move everyone appreciates.
- If you're feeding kids, cut the wraps into pinwheels so they look fun and are easier to handle.
Pin It This recipe has become my answer to what's for dinner when I'm too tired to think but still want something that feels like a real meal. I hope it does the same for you.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, you can bread the chicken cutlets up to 4 hours in advance and refrigerate them. Fry them just before assembly for the best crispy texture and fresh flavor.
- → What's the best way to keep the wraps warm?
Keep assembled wraps in a warm oven at 200°F until serving. Wrap them loosely in foil to prevent the tortillas from drying out while maintaining warmth.
- → Can I use a different cheese?
Absolutely. Provolone, fontina, or a blend of Italian cheeses work wonderfully. Choose cheeses that melt easily for the best results.
- → How do I prevent the tortilla from getting soggy?
Warm the tortillas immediately before assembly and don't overfill them with sauce. The optional step of crisping the wraps in a skillet helps seal and firm the tortilla exterior.
- → Can I bake instead of frying the chicken?
Yes, bake breaded cutlets at 400°F for 15-18 minutes until golden. While not quite as crispy as pan-fried, it's a lighter cooking method.
- → What vegetables can I add?
Sautéed spinach, roasted red peppers, caramelized onions, or sliced tomatoes all complement the filling beautifully. Add them before rolling to keep everything balanced.