Crispy Chicken Parm Wrap (Printable)

Crispy breaded chicken, rich marinara, and melted cheese wrapped in a soft tortilla. Ready in 35 minutes—perfect handheld comfort meal.

# What You Need:

→ Chicken Coating

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 Assembly

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

# How-To Steps:

01 - Slice chicken breasts horizontally to create four thin, even cutlets of uniform thickness.
02 - Arrange three shallow dishes in sequence: place flour in the first, beaten eggs in the second, and combine breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in the third.
03 - Dredge each cutlet thoroughly in flour, shake off excess, dip in beaten egg, then coat completely in the breadcrumb mixture, pressing gently to adhere.
04 - Heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry breaded cutlets three to four minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain.
05 - Wipe out skillet and warm tortillas over medium heat in the dry pan or microwave for 30 seconds until pliable and steamed.
06 - Lay each warm tortilla flat and spread 1/4 cup marinara sauce in the center. Place one crispy chicken cutlet on top, sprinkle with mozzarella cheese and fresh basil.
07 - Fold in the left and right sides of the tortilla, then roll tightly from bottom to top, keeping the seam facing downward.
08 - Place wraps seam-side down in the skillet over medium heat for two to three minutes per side to crisp the exterior and melt the cheese thoroughly.
09 - Cut each wrap in half diagonally and arrange on serving plates. Serve immediately with additional marinara sauce for dipping.

# Expert Suggestions:

01 -
  • All the comforting flavors of chicken parmesan without the need for a fork and knife.
  • The tortilla crisps up beautifully in the pan, adding texture you never knew you needed.
  • Perfect for weeknight dinners when you want something satisfying but don't want to commit to a full production.
  • Leftovers reheat surprisingly well, making lunch the next day something to look forward to.
02 -
  • Don't skip pounding or slicing the chicken thin, thick cutlets won't cook through before the breading burns.
  • Let the breaded chicken rest for a minute before frying so the coating sets and stays put in the oil.
  • If your tortilla tears while rolling, warm it a bit longer, cold tortillas are stubborn and crack easily.
  • The optional crisping step in the skillet transforms these from good to unforgettable, don't skip it if you have the extra few minutes.
03 -
  • Use one hand for dry ingredients and one hand for wet ingredients during breading to avoid creating cement fingers.
  • Let the oil come back up to temperature between batches so each cutlet fries evenly and doesn't absorb excess oil.
  • If the tortilla won't stay closed, a toothpick through the seam works wonders, just remember to remove it before serving.
  • Double the chicken and freeze half, breaded and uncooked, so you're halfway to dinner on a future busy night.
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