Home » Main Dishes » Chicken » Chicken Parmesan Wraps

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.

NEW Save the Recipe

Send Me The Recipe

Enter your email below and we will send it straight to your inbox!


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.

Parmesan Chicken Wrap on a plate with skewer of black olives.

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 for chicken parmesan wraps.

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

Collage pounding chicken thighs thin with a meat mallet.

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.

Collage breading chicken in flour, egg, parmesan cracker coating, frying.

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.

Frying chicken cutlets in a 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.

Collage making crispy chicken wraps with lettuce, tomato, onion, dressing.

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.

Chicken parmesan wrap cut in half on a plate with olives.

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.

Crispy chicken wrap with tomato, onion, lettuce.

Chicken Parmesan Wraps are filled with delicious Italian flavors in a cool sandwich wrap for a quick and easy meal.

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

Yield: 4 Wraps

Chicken Parmesan Wraps

Chicken parmesan wrap cut in half on a plate.

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.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

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

  1. Place chicken thighs between sheets of parchment paper and use a meat mallet to pound to ⅛ inch thickness.
  2. 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.
  3. Add beaten egg to another shallow dish.
  4. In a third dish, mix cracker crumbs, 1/2 cup grated parmesan cheese, 1 teaspoon each of garlic, basil and oregano.
  5. Dredge chicken in flour, lightly coating both sides. Dip into egg, completely coating and then finish in the cracker crumb mixture, coating well.
  6. Place on a rimmed baking sheet in a single layer.
  7. 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°.
  8. Remove to a wire rack lined with paper towels.
  9. Allow chicken to cool slightly. Slice into ½ inch strips.
  10. 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.
  11. Roll the tortilla around the filling, tucking in the edges. Slice in half and serve.

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.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 966Total Fat: 47gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 119mgSodium: 2214mgCarbohydrates: 95gFiber: 12gSugar: 8gProtein: 43g

Nutritional calculations are estimated and may not be accurate.

Did you make this recipe?

Tag us on instagram @missnthekitchen

Leave a Reply

Your email address will not be published. Required fields are marked *