Crispy Chicken Parm Wrap (Printable)

Crispy breaded chicken with marinara and melted cheese wrapped in soft tortilla. Easy, handheld, and ready in just 35 minutes.

# 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

→ Wraps and 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

# Cooking Steps:

01 - Slice chicken breasts horizontally to create 4 thin, uniform cutlets of equal 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, dip into egg mixture, then coat completely in the breadcrumb mixture, ensuring even coverage on both sides.
04 - Heat vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place breaded cutlets in hot oil and fry 3-4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
05 - Wipe out the skillet and warm tortillas in a dry pan or microwave until pliable and ready to wrap.
06 - Place 1/4 of the marinara sauce in the center of each tortilla. Top with one crispy chicken cutlet, sprinkle with mozzarella cheese and fresh basil.
07 - Fold in the sides of each tortilla and roll up tightly to form a complete wrap, tucking edges securely.
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 completely.
09 - Cut wraps in half diagonally and serve immediately with extra marinara sauce for dipping.

# Expert Tips:

01 -
  • It delivers all the cheesy, saucy satisfaction of classic chicken parmesan in a handheld form that doesn't require a fork.
  • The whole thing comes together in about half an hour, making it perfect for weeknights when you need something hearty fast.
  • You get that golden, crunchy breading without turning on the oven or making a mess of baking sheets.
  • Leftovers reheat beautifully in a skillet, and the tortilla crisps up even better the second time around.
02 -
  • Don't skip slicing the chicken thin, thick cutlets won't cook evenly and they're harder to wrap without tearing the tortilla.
  • Let the oil heat fully before adding the chicken or the breading will absorb too much oil and turn soggy instead of crispy.
  • Warm your tortillas or they'll crack when you roll, and nobody wants a wrap that falls apart halfway through.
  • If you're making these ahead, assemble but don't crisp them until you're ready to eat so the tortilla stays intact.
03 -
  • Press the breaded cutlets gently with your palm before frying so the coating really sticks and doesn't flake off in the oil.
  • Use a splatter screen if you have one, it keeps your stovetop clean without trapping steam that would soften the breading.
  • Let the fried chicken rest for a minute before wrapping so it doesn't steam the tortilla and make it soggy.
  • If the wraps feel too heavy, cut back on the cheese or sauce, a little restraint goes a long way in keeping them easy to eat.
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