Crispy Chicken Parm Wrap (Printable)

Crispy breaded chicken, marinara sauce, and melted cheese wrapped in soft tortilla. A delicious handheld meal ready in 35 minutes.

# Ingredient List:

→ 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
13 - 1 cup shredded mozzarella cheese
14 - 1/4 cup fresh basil leaves, chopped

# Directions:

01 - Slice chicken breasts horizontally to create 4 thin cutlets of uniform thickness.
02 - Place flour in a shallow dish. Beat eggs in a second shallow dish. In a third dish, combine breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
03 - Dredge each chicken cutlet in flour, dip in egg mixture, and coat thoroughly in breadcrumb mixture.
04 - Heat oil in a large skillet over medium-high heat. Fry chicken cutlets 3-4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
05 - Wipe out the skillet and warm tortillas in a dry pan or microwave until pliable.
06 - Place 1/4 of the marinara sauce in the center of each tortilla. Top with a crispy chicken cutlet, sprinkle with mozzarella and fresh basil.
07 - Fold in the sides and roll up tightly to form wraps.
08 - Place wraps seam-side down in the skillet over medium heat for 2-3 minutes per side to crisp the tortillas and melt the cheese.
09 - Cut wraps in half and serve with extra marinara sauce for dipping.

# Expert Tips:

01 -
  • It delivers all the flavor of chicken parmesan without the need for a plate or utensils, perfect for eating on the couch.
  • The crispy chicken stays crunchy even after being wrapped, which feels like a small miracle every time.
  • You can prep the breaded cutlets ahead and fry them right before assembling, making weeknight dinners feel less frantic.
  • Leftovers reheat beautifully in a skillet, getting even crispier the second time around.
02 -
  • Don't skip slicing the chicken thin, thick cutlets take too long to cook and the breading burns before the inside is done.
  • Let the fried chicken rest on paper towels for a full minute before wrapping, or the steam softens the crispy coating.
  • Warm tortillas are non-negotiable, cold ones crack the moment you try to fold them.
  • If you skip toasting the assembled wraps in the skillet, the cheese won't melt and the whole thing feels less cohesive.
03 -
  • Use a meat mallet to gently pound the chicken cutlets even thinner for the crispiest, fastest-cooking results.
  • Add a pinch of red pepper flakes to the breadcrumb mixture if you like a subtle kick that sneaks up on you.
  • Toast the wraps seam-side down first so the heat seals the edge and nothing spills out when you flip them.
  • If the breading starts to fall off during frying, your oil isn't hot enough, bump up the heat slightly and let it recover before adding more chicken.
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