Pin It A flavorful fusion dish combining the tangy, buttery flavors of classic chicken piccata with the satisfying texture and portability of a crispy wrap. Perfect for lunch or a casual dinner.
I first served this to my family on a busy weeknight and everyone loved the crispy wrap combined with zesty piccata sauce.
Ingredients
- Chicken: 2 large boneless skinless chicken breasts, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 cup all-purpose flour, 2 large eggs beaten, 1 cup panko breadcrumbs
- Piccata Sauce: 2 tablespoons olive oil, 2 tablespoons unsalted butter, 3 cloves garlic minced, 1/3 cup dry white wine (or chicken broth), 1/4 cup fresh lemon juice (about 2 lemons), 2 tablespoons capers drained, 2 tablespoons chopped fresh parsley, Zest of 1 lemon
- Wrap & Crunch: 4 large flour tortillas (10-inch), 4 tostada shells (or substitute with baked corn tortillas for crunch), 1 cup shredded mozzarella cheese, 1 cup baby spinach leaves
Instructions
- Prepare the chicken:
- Slice each chicken breast horizontally to create 4 thin cutlets. Season both sides with salt and pepper.
- Dredge and coat:
- Dredge each cutlet in flour, dip in beaten eggs, then coat with panko breadcrumbs pressing gently to adhere.
- Cook chicken:
- In a large skillet heat olive oil over medium heat. Add breaded chicken and cook 3–4 minutes per side until golden and cooked through. Transfer to a plate and let rest.
- Make the piccata sauce:
- In the same skillet reduce heat to medium-low. Add butter and garlic sauté for 1 minute. Pour in white wine and lemon juice scraping any browned bits. Simmer 2–3 minutes. Add capers parsley and lemon zest. Stir and remove from heat.
- Assemble the wraps:
- Place a tortilla on a flat surface. Layer with 1/4 cup spinach 1/4 cup mozzarella 1 tostada shell and 1 chicken cutlet (sliced if needed). Drizzle with a generous spoonful of piccata sauce.
- Fold the wrap:
- Fold the edges of the tortilla up and over the filling pleating as you go to form a sealed wrap.
- Heat and crisp:
- Heat a clean skillet over medium heat. Place the wrap seam-side down and cook for 2–3 minutes per side pressing gently until golden and crisp.
- Serve:
- Repeat with remaining wraps. Serve warm garnished with extra parsley or lemon wedges if desired.
Pin It This dish has become a family favorite especially for quick dinners that don’t sacrifice flavor or fun.
Pairings
Pairs beautifully with a crisp Pinot Grigio or sparkling lemonade to complement the citrusy piccata sauce.
Allergen Information
Contains wheat (flour tortillas panko), eggs, milk (cheese butter), and capers (omit if allergic).
Tools Needed
Large skillet mixing bowls chefs knife cutting board tongs or spatula
Pin It Enjoy this delicious fusion wrap any time you want a satisfying and flavorful meal on the go.
Recipe Questions & Answers
- → How do you ensure the chicken stays juicy?
Slice the chicken thin and cook it just until golden and cooked through to maintain moisture inside the cutlets.
- → Can I substitute the white wine in the sauce?
Yes, chicken broth is a great alternative that keeps the sauce flavorful without altering its bright character.
- → What adds the crunchy texture to the wrap?
Adding tostada shells inside the wrap creates a crisp crunch contrasting nicely with tender chicken and soft tortilla.
- → Is spinach the only leafy option to use inside?
No, you can swap baby spinach for arugula to add a peppery note that complements the lemony sauce.
- → How can I reheat the wraps without losing crispiness?
Heat the wraps in a skillet over medium heat for a few minutes per side to warm through while retaining the crisp exterior.