Description
Quick, crispy Parmesan chicken wraps are your new weeknight hero! Easy to make, bursting with flavor, and oh-so-satisfying. Dinner just got delicious.
Ingredients
- Main Ingredients:
- Boneless, skinless chicken breasts (2 large)
- Large flour tortillas (4-6)
- Grated Parmesan cheese (1/2 cup)
- Panko breadcrumbs (1 cup)
- Flavor Enhancers:
- All-purpose flour (1/2 cup)
- Large eggs (2, whisked)
- Garlic powder (1 tsp)
- Onion powder (1 tsp)
- Smoked paprika (1/2 tsp)
- Salt (1/2 tsp, plus more for seasoning)
- Black pepper (1/4 tsp, plus more for seasoning)
- Fresh Fixings:
- Shredded lettuce (2 cups)
- Diced tomatoes (1 large)
- Your favorite ranch or Caesar dressing (1/2 cup)
- Make It Special:
- Olive oil (for frying, about 1/2 cup)
- Fresh parsley (for garnish, optional)
- Fresh lemon (for serving, optional)
Instructions
- Prep Your Chicken & Breading Stations:: First things first, let’s get organized! Take those chicken breasts and slice them into thin cutlets, about 1/2-inch thick. If they’re too thick, they won’t get as crispy, and who wants that? Now, set up your breading station: one shallow bowl with flour seasoned with half the garlic powder, onion powder, paprika, salt, and pepper. In another bowl, whisk your eggs. And in a third, combine the Panko breadcrumbs with the Parmesan cheese and the rest of your seasonings. This is where I always make a bit of a mess, flour flying everywhere, oops!
- Breading the Chicken:: Alright, time to get those hands a little messy! Take each chicken cutlet, dredge it really well in the seasoned flour, shaking off any excess. Then, dip it into the whisked eggs, letting any extra drip off. Finally, press it firmly into the Panko and Parmesan mixture, making sure it’s completely coated. You want a nice, thick layer for maximum crispiness. I remember one time, I rushed this step, and the breading barely stuck – a real disappointment, so take your time here!
- Fry to Golden Crispy Perfection:: Heat a generous amount of olive oil in a large skillet over medium-high heat. You want about 1/2 inch of oil. Once it’s shimmering, carefully place your breaded chicken cutlets in the hot oil. Don’t overcrowd the pan, you might need to do this in batches. Cook for 3-4 minutes per side, until they’re gloriously golden brown and cooked through. The smell at this stage? Oh my goodness, it’s divine! I sometimes get impatient and flip them too early, resulting in uneven browning, so resist the urge!
- Assemble Your Crispy Parmesan Chicken Wraps:: Once the chicken is cooked, transfer it to a plate lined with paper towels to drain any excess oil. Now, grab a large tortilla. Spread a generous layer of your favorite dressing down the center. Top that with some fresh shredded lettuce, diced tomatoes, and then two or three slices of your crispy Parmesan chicken. This is where I sometimes load it up too much and have trouble rolling, but hey, it’s worth it!
- Roll ‘Em Up:: Folding a wrap can be tricky, but you got this! Fold in the sides of the tortilla first, then tightly roll it up from the bottom, creating a neat little package. If you’re feeling fancy, you can slice them in half diagonally to reveal all that delicious filling. I always manage to get dressing on my fingers, but that’s just part of the fun, right?
- Optional: A Quick Toast for Extra Crispiness:: To take your crispy Parmesan chicken wraps to the next level, heat a dry skillet or a griddle over medium heat. Place your assembled wraps seam-side down and toast for 1-2 minutes per side, until the tortilla is lightly golden and slightly crispy. This step is a game-changer, honestly! It makes the wrap warm and helps seal everything in beautifully. The final result should be a perfectly toasty, crunchy, and utterly satisfying wrap that just begs to be devoured.