Pin It My skillet was still hot from dinner when I thought, why not turn leftover chicken parm into something I could eat with one hand? I had tortillas in the pantry, mozzarella in the fridge, and a craving that wouldn't quit. Twenty minutes later, I was biting into something that tasted like my favorite Italian restaurant decided to go portable. The crispy breading stayed intact, the cheese stretched with every bite, and I realized I'd never go back to eating chicken parm with a fork again.
I made these for my brother on a Sunday afternoon when he showed up unannounced and starving. He stood in the kitchen watching me fold the wraps, skeptical at first, then silent after the first bite. He asked for the recipe before he even finished eating. That's when I knew this wasn't just a clever leftover hack, it was something worth making from scratch every time.
Ingredients
- Boneless, skinless chicken breasts: Slicing them horizontally into thin cutlets ensures they cook evenly and fit perfectly inside the tortilla without overwhelming it.
- All-purpose flour: This creates the first layer of coating that helps the egg wash stick and gives the breading something to grip onto.
- Eggs: Beaten eggs act as the glue between the flour and breadcrumbs, sealing in moisture and creating that golden crust.
- Italian-style breadcrumbs: They come pre-seasoned with herbs and save you time, but plain breadcrumbs work if you boost the oregano and garlic.
- Grated Parmesan cheese: Mixed into the breadcrumbs, it adds a nutty, salty depth that makes every bite more complex.
- Garlic powder, dried oregano, salt, and black pepper: These seasonings build the classic Italian-American flavor profile right into the crust.
- Vegetable oil: A neutral oil with a high smoke point is essential for frying the cutlets to crispy perfection without burning.
- Large flour tortillas: Burrito-sized tortillas are sturdy enough to hold everything together and toast up beautifully in the pan.
- Marinara sauce: Use a good quality jarred sauce or homemade if you have it, the sauce is the heart of the wrap.
- Shredded mozzarella cheese: It melts into gooey strands that bind the chicken and sauce together in every bite.
- Fresh basil leaves: Optional but highly recommended, they add a bright, aromatic finish that cuts through the richness.
Instructions
- Prep the chicken:
- Slice each chicken breast horizontally to create four thin cutlets that will cook quickly and evenly. Pat them dry with paper towels so the breading sticks properly.
- Set up your breading station:
- Arrange three shallow dishes in a row with flour in the first, beaten eggs in the second, and the breadcrumb mixture (breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper) in the third. This assembly line makes coating the chicken fast and tidy.
- Bread the cutlets:
- Dredge each cutlet in flour, shaking off the excess, then dip it in the egg, letting any extra drip off. Press it firmly into the breadcrumb mixture on both sides until fully coated.
- Fry the chicken:
- Heat the oil in a large skillet over medium-high heat until it shimmers. Fry the cutlets for 3 to 4 minutes per side until they turn golden brown and reach an internal temperature of 165 degrees. Transfer them to paper towels to drain.
- Warm the tortillas:
- Heat each tortilla in a dry pan or wrap them in a damp paper towel and microwave for 20 seconds. They need to be soft and pliable so they don't crack when you roll them.
- Assemble the wraps:
- Spoon about a quarter of the marinara sauce into the center of each tortilla, then place a chicken cutlet on top. Sprinkle with mozzarella and fresh basil if using.
- Roll them up:
- Fold in the left and right sides of the tortilla, then roll it up tightly from the bottom, tucking as you go. The tighter the roll, the easier it is to handle and toast.
- Toast the wraps (optional but worth it):
- Wipe out the skillet and place the wraps seam-side down over medium heat. Cook for 2 to 3 minutes per side until the tortilla is golden and crispy and the cheese inside is fully melted.
- Serve:
- Cut each wrap in half on the diagonal and serve with extra marinara sauce on the side for dipping. The contrast between the crispy exterior and the gooey, saucy center is unbeatable.
Pin It The first time I brought these to a potluck, I watched people hesitate, then take a bite, then immediately go back for seconds. One friend asked if I'd catered it. I just smiled and said it took less time than ordering takeout. That's the magic of this recipe, it tastes like effort but feels like ease.
What to Serve Alongside
These wraps are hearty enough to stand alone, but a simple arugula salad with lemon vinaigrette balances the richness beautifully. I also love serving them with a side of garlic knots or roasted vegetables like zucchini and bell peppers. If you want to keep it casual, a handful of kettle-cooked chips and some pickles on the side make it feel like a deli lunch with an Italian twist.
How to Store and Reheat
You can assemble these wraps up to a day ahead and keep them tightly wrapped in the fridge until you're ready to toast them. If you've already toasted them, store leftovers in an airtight container and reheat in a skillet over medium heat to bring back the crispiness. Microwaving works in a pinch, but the tortilla will soften, so I always recommend a quick pan reheat if you have the time.
Ways to Mix It Up
This recipe is flexible and forgiving, which is why I make it so often. Swap the chicken for turkey cutlets or even breaded eggplant slices for a vegetarian version that's just as satisfying. You can also add sautéed spinach, roasted red peppers, or caramelized onions inside the wrap for extra flavor and texture.
- Try using pesto instead of marinara for a different flavor profile that's herby and bright.
- Add a handful of arugula or baby spinach right before rolling for a peppery freshness.
- Use provolone or fontina cheese instead of mozzarella if you want a sharper, more complex melt.
Pin It This wrap has become my answer to busy weeknights, surprise guests, and those moments when I want something indulgent without the cleanup of a full Italian dinner. It's proof that comfort food doesn't have to be complicated to feel special.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, you can bread the chicken cutlets up to 24 hours in advance and refrigerate them on a parchment-lined plate. Fry them fresh when ready to assemble the wraps for optimal crispiness.
- → What's the best way to keep the wraps from falling apart?
Ensure tortillas are warm and pliable before filling, place fillings in the center, and fold in the sides tightly before rolling. Searing the assembled wraps seam-side down for 2-3 minutes per side helps seal and crisp them.
- → Can I use a different type of cheese?
Absolutely. Fresh mozzarella, provolone, or a blend of Italian cheeses work beautifully. Avoid soft cheeses like ricotta, which may ooze during cooking.
- → How do I prevent the chicken from drying out?
Pound the chicken breasts to even thickness and slice them horizontally into thinner cutlets. This reduces cooking time and ensures they stay juicy inside while achieving a golden crust.
- → What are good side dishes to serve with these wraps?
A light Italian salad with fresh greens and vinaigrette pairs perfectly. Roasted vegetables, garlic knots, or a simple caprese salad complement the rich, savory flavors beautifully.
- → Can I make these wraps vegetarian?
Yes, substitute the chicken with plant-based cutlets, eggplant slices, or portobello mushrooms. Bread and fry them using the same technique for similar texture and flavor.