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–+ servings
chicken parm wraps square

Chicken Parm Folded Wraps

If you love crispy chicken, cheesy layers and fun viral-style meals, these chicken parm folded wraps are about to become a new favourite. This recipe takes everything people love about classic chicken Parmesan and transforms it into an easy handheld wrap that is perfect for lunch or dinner.
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Prep Time 3 hours 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Italian
Servings 2

Equipment

  • mixing bowls
  • large pan

Ingredients
  

  • 1 chicken breast cut lengthways through the middle
  • 60 g panko breadcrumbs
  • 1 egg
  • Salt and pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic granules
  • 1 teaspoon oregano
  • 1 baby gem lettuce head
  • 2 tablespoon marinara sauce or 2 tablespoon passata heated with 1 teaspoon mixed Italian herbs
  • 1 tablespoon ranch
  • 100 g mozzarella sliced or grated
  • 20 g parmesan grated
  • 2 tortilla wraps

Instructions
 

  • Cut the chicken breast through the middle then trim the bottom of each piece so it forms a rounded piece that fits neatly into one quarter of a tortilla wrap. Season the chicken with salt, pepper, paprika, oregano and garlic granules. Coat the chicken in egg, then press firmly into panko breadcrumbs. I like to repeat the egg and breadcrumb process twice for maximum crunch.
    1 chicken breast, Salt and pepper, 1 teaspoon paprika, 1 teaspoon garlic granules, 1 teaspoon oregano
  • Coat the chicken in egg, then press firmly into panko breadcrumbs. I like to repeat the egg and breadcrumb process twice for maximum crunch.
    60 g panko breadcrumbs, 1 egg
  • Heat a shallow layer of oil in a frying pan over medium heat. Fry the chicken on both sides for around 3 to 4 minutes per side until golden and crispy. The chicken should reach an internal temperature of 75°C to be fully cooked. Alternatively Air fry for 10-12 minutes until golden and cooked through.
  • Place a tortilla wrap on a board and cut halfway down the middle from the centre to the edge. Add the fillings to each quarter. One quarter gets the crispy chicken, one quarter gets lettuce and ranch, one quarter gets heated marinara sauce, one quarter gets mozzarella and Parmesan.
    1 baby gem lettuce head, 2 tablespoon marinara sauce, 1 tablespoon ranch, 100 g mozzarella, 2 tortilla wraps, 20 g parmesan
  • Fold the wrap clockwise to layer all sections together, creating your chicken parm folded wraps shape and add back to the pan and toast on both sides until golden and the cheese has melted inside.

Notes

Flatten the chicken slightly before coating so it cooks evenly and fits neatly into the wrap. This prevents thick areas from staying undercooked while the coating browns too quickly and helps everything fold cleanly without tearing.
Keyword chicken parm, chicken parm wrap, crispy chicken, crispy chicken recipe, easy wrap recipe, marinara sauce, quick wrap
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