Crispy Chicken Parm Wrap (Printable)

Crispy breaded chicken with marinara sauce and melted cheese in a soft tortilla. Ready in 35 minutes for an easy, satisfying meal.

# What You 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

→ Wrap and Fillings

11 - 4 large flour tortillas, burrito size
12 - 1 1/4 cups marinara sauce, plus additional for serving
13 - 1 cup shredded mozzarella cheese
14 - 1/4 cup fresh basil leaves, chopped (optional)

# How-To Steps:

01 - Slice the chicken breasts horizontally to create 4 thin cutlets of even thickness.
02 - Arrange three shallow dishes: 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 chicken cutlet in flour, dip in beaten egg, and coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
04 - Heat oil in a large skillet over medium-high heat. Fry chicken cutlets 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
05 - Warm tortillas in a dry skillet or microwave until pliable and ready to wrap.
06 - Place 1/4 of the marinara sauce in the center of each tortilla. Top with a crispy chicken cutlet, sprinkle with mozzarella cheese and fresh basil if desired.
07 - Fold in the sides of the tortilla and roll up tightly to form a secure wrap, keeping the filling intact.
08 - Place wraps seam-side down in the skillet over medium heat for 2 to 3 minutes per side to crisp the tortillas and melt the cheese.
09 - Cut wraps in half and serve with additional marinara sauce for dipping.

# Expert Suggestions:

01 -
  • It turns classic chicken parm into something you can eat with one hand while standing at the counter.
  • The crunch from the breading stays intact even after wrapping, which shouldn't work but absolutely does.
  • You get all the comfort of Italian food without dirtying a baking dish or waiting for anything to bubble in the oven.
02 -
  • Don't skip slicing the chicken thin, because 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 at least a minute before wrapping so excess oil drains off and doesn't make the tortilla greasy.
  • If you add too much sauce, the wrap will be impossible to roll without everything sliding out the sides.
03 -
  • Press the breadcrumb coating on firmly with your palms so it forms a thick, even layer that won't fall off in the oil.
  • Use a meat thermometer to check that the chicken reaches 165 degrees inside, especially if your cutlets ended up thicker than planned.
  • Warm your marinara sauce slightly before assembling so the cheese starts melting even before you crisp the wrap in the skillet.
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