Crispy Chicken Parm Wrap (Printable)

Crispy breaded chicken with marinara sauce and melted mozzarella wrapped in a soft tortilla for an easy, satisfying handheld meal.

# 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

→ Wrap & 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

# How to Make It:

01 - Slice chicken breasts horizontally to create 4 thin, even cutlets of uniform thickness.
02 - Arrange three shallow dishes: fill first with flour, second with beaten eggs, and third with combined breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
03 - Dredge each cutlet in flour to coat lightly, dip in egg mixture, then press firmly into breadcrumb mixture ensuring full coverage on both sides.
04 - Heat oil in large skillet over medium-high heat until shimmering. Fry breaded cutlets 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain.
05 - Wipe skillet clean. Warm tortillas in dry pan or microwave until pliable and warm.
06 - Spread 1/4 of marinara sauce down center of each tortilla. Top with one crispy chicken cutlet, sprinkle with mozzarella cheese and fresh basil.
07 - Fold in sides of tortilla and roll up tightly from bottom to create secure wraps.
08 - Place wraps seam-side down in skillet over medium heat for 2-3 minutes per side to crisp exterior and melt cheese throughout.
09 - Cut wraps in half diagonally and serve immediately with additional marinara sauce for dipping.

# Expert Advice:

01 -
  • It gives you all the comfort of classic chicken parmesan without the need for a plate or utensils.
  • The tortilla crisps up beautifully in the pan, adding a satisfying crunch that rivals the breaded chicken itself.
  • You can assemble these ahead and toast them right before serving, making weeknight dinners almost effortless.
02 -
  • Don't skip patting the chicken dry before breading, any moisture will cause the coating to slide off during frying.
  • Let the oil come to full heat before adding the chicken, if it's too cool the breading will absorb oil and turn soggy instead of crispy.
  • If your tortillas crack when you roll them, they're too cold, warm them until they're soft and flexible.
03 -
  • Press the breadcrumb coating onto the chicken firmly with your palms, it helps it stick better and creates a thicker, crunchier crust.
  • If you're making these for a crowd, keep the fried chicken warm in a 200-degree oven while you finish the rest.
  • A squeeze of fresh lemon juice over the finished wrap right before serving brightens everything up and cuts through the richness perfectly.
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