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Crispy Chicken Parmesan Wrap 🍗
This started as a way to use up leftover chicken parm cutlets, and now Gabriella and Anthony request it on its own. Everything you love about chicken parm gets folded into a tortilla and pan-seared in a layer of parmesan until the outside crackles. The trick is sprinkling grated parm right into the pan so it fuses onto the wrap in a lacy, golden crust. Fifteen minutes, and it feels like a treat instead of a Tuesday lunch.
Servings: 4 wraps
Calories: 1099kcal
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Ingredients
- 4 cooked chicken cutlets
- 4 burrito-sized tortillas
- 8 slices mozzarella cheese
- 8 tbsp marinara sauce
- 2 cups shredded mozzarella cheese
- 3 cups grated parmesan cheese divided
- fresh parsley or basil for garnish
Instructions
- To a burrito-sized tortilla, add 2 pieces of sliced mozzarella to the middle. Add a cooked chicken cutlet, then 2 tbsp marinara, 1/2 cup shredded mozzarella and 1/4 cup grated parmesan. Fold the edges of the tortilla tightly toward the center, pleating as you go.
- Heat a large skillet coated with nonstick spray over medium-low heat. Sprinkle 1/4 cup grated parmesan directly into the pan and carefully place the wrap fold-side-down into the skillet over the parmesan.
- Cook about 5 minutes until the wrap is sealed and the parmesan is golden and crisp; flip and cook another 3 to 5 minutes until browned. Repeat with remaining wraps. Garnish with parsley or basil and serve.
Nutrition
Calories: 1099kcal | Carbohydrates: 44g | Protein: 101g | Fat: 56g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 291mg | Sodium: 2901mg | Potassium: 1246mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1564IU | Vitamin C: 5mg | Calcium: 1437mg | Iron: 4mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Use cold, fully-cooked cutlets. A warm cutlet steams the wrap and softens the crust.
- Sprinkle the parmesan in an even layer the size of your tortilla, then lay the wrap seam-side down right on top.
- Keep the heat at medium-low so the cheese turns golden without scorching.
- Do not overfill. A thin layer of marinara keeps the wrap from going soggy.
- Let it rest a minute after cooking so the cheese crust sets and stays crisp.
Frequently Asked Questions
Can I use store-bought chicken cutlets?
Absolutely. Any cooked breaded cutlet works, or use our Classic Chicken Cutlet recipe for the best texture.
What tortilla size is best?
Burrito-size (10-inch) so you can fold all four sides and still get a tight seam.
Can I make these ahead?
Assemble and refrigerate, then sear just before serving. The parmesan crust is best fresh and hot.
My crust is not crisping. What went wrong?
The pan was likely too hot or too crowded. Lower the heat and give each wrap its own space.
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