Chicken Parmesan Wraps
Chicken Parmesan Wraps make a great lunch or dinner. Crispy breaded chicken with tomatoes, red onion, parmesan cheese and Italian dressing for a flavorful meal.
Chicken Parmesan Sandwiches are one of our favorites and they are pretty easy to make for any night of the week. These chicken wraps are lighter and just as delicious.
These crispy parmesan crusted chicken wraps are perfect for a quick and easy weeknight dinner. Serve them up with our Italian Pasta Salad for a family pleasing meal.
Ingredients Needed
- Chicken Thighs ~ Boneless, skinless.
- All Purpose Flour
- Egg
- Ritz Crackers ~ Crushed into fine crumbs
- Parmesan Cheese ~ Grated
- Granulated Garlic
- Dried Basil
- Dried Oregano
- Kosher Salt
- Pepper
- Vegetable Oil
- Flour Tortillas ~ Burrito Size
- Mixed Greens
- Tomatoes ~ Sliced thin
- Red Onion ~ Sliced thin
- Italian Dressing
Step By Step Directions
Place chicken thighs between sheets of parchment paper and use a meat mallet to pound to 1/8 inch thickness.
Make a breading station by mixing flour in a shallow dish, like a pie plate with garlic, basil, oregano, salt and pepper. Add beaten egg to another shallow dish. In a third dish, mix cracker crumbs, grated parmesan cheese, garlic, basil and oregano.
Dredge chicken in flour, lightly coating both sides. Dip into egg, completely coating and then finish in the cracker crumb mixture, coating well.
Place on a rimmed baking sheet in a single layer.
Heat oil in a cast iron or heavy bottom skillet.
Fry chicken a few pieces at a time about 3 minutes per side until golden brown. Use a digital meat thermometer to make sure chicken is cooked to 165°.
Remove to a wire rack lined with paper towels.
Allow chicken to cool slightly. Slice into 1/2 inch strips.
Make the wraps by layering greens, tomatoes, onion and chicken in the center. Sprinkle with grated parmesan and drizzle with Italian dressing. Season with salt and pepper if desired.
Roll the tortilla around the filling, tucking in the edges. Slice in half and serve.
Recipe Notes
The chicken can be made ahead and refrigerated. These wraps are just as delicious with cold chicken as freshly cooked.
Store leftover wraps in a zip top bag or wrapped in plastic wrap in the refrigerator up to 2 days.
Chicken Parmesan Wraps are filled with delicious Italian flavors in a cool sandwich wrap for a quick and easy meal.
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Chicken Parmesan Wraps
Ingredients
- 2 boneless skinless chicken thighs
- 1/2 cup all purpose flour
- 2 teaspoons granulated garlic divided
- 2 teaspoons dried basil divided
- 2 teaspoons dried oregano divided
- 1 teaspoon kosher salt plus more for serving
- 1 teaspoon pepper plus more for serving
- 1 cup crushed Ritz cracker crumbs
- 1 cup grated Parmesan cheese divided
- 2 cups vegetable oil
- 4 burrito size flour tortillas
- 2 cups mixed greens
- 1 tomato sliced thin
- 1/4 red onion sliced thin
- Italian Salad Dressing
Instructions
- Place chicken thighs between sheets of parchment paper and use a meat mallet to pound to ⅛ inch thickness.
- Make a breading station by mixing flour in a shallow dish, like a pie plate with 1 teaspoon each of garlic, basil, oregano, salt and pepper.
- Add beaten egg to another shallow dish.
- In a third dish, mix cracker crumbs, 1/2 cup grated parmesan cheese, 1 teaspoon each of garlic, basil and oregano.
- Dredge chicken in flour, lightly coating both sides. Dip into egg, completely coating and then finish in the cracker crumb mixture, coating well.
- Place on a rimmed baking sheet in a single layer.
- Heat oil in a cast iron or heavy bottom skillet to 350° using an oil fry thermometer. Fry chicken a few pieces at a time about 3 minutes per side until golden brown. Use a digital meat thermometer to make sure chicken is cooked to 165°.
- Remove to a wire rack lined with paper towels.
- Allow chicken to cool slightly. Slice into ½ inch strips.
- Make the wraps by layering greens, tomatoes, onion and chicken in the center. Sprinkle with grated parmesan and drizzle with Italian dressing. Season with salt and pepper if desired.
- Roll the tortilla around the filling, tucking in the edges. Slice in half and serve.