Breaded Chicken Wrap Recipe

Pound and season

Trim any fat from the chicken breasts and slice each breast horizontally to make 2 thinner cutlets (or butterfly and then flatten). Place between two sheets of plastic wrap and gently pound to an even 1/4–1/2 inch thickness. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika.

Set up breading station

Place the 1/2 cup flour in a shallow dish. In a second shallow bowl, whisk the 2 eggs with 2 tbsp milk until smooth. In a third shallow dish combine 1 cup breadcrumbs and 1/4 cup grated Parmesan; season lightly with a pinch of salt and pepper.

Bread the chicken

Dredge each chicken cutlet first in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press into the breadcrumb-Parmesan mixture to coat thoroughly. Place breaded cutlets on a plate and let rest 5 minutes to help coating adhere.

Cook the chicken

Heat a large skillet over medium heat and add 3 tbsp oil. When oil shimmers, add breaded cutlets (work in batches if needed) and fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked cutlets to a wire rack or paper towel-lined plate to drain. If desired, keep warm in a 200°F (95°C) oven while finishing remaining cutlets.

While the chicken cooks, make the sauce: in a bowl combine 1/2 cup mayonnaise, 2 tbsp plain yogurt or sour cream, 1 tsp lemon juice, 1/2 tsp hot sauce (if using), 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and taste-adjust for acidity or heat. Refrigerate until assembly.

Warm tortillas

Warm the 4 tortillas in a dry skillet over medium heat for 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 5–8 minutes, so they remain pliable.

Slice chicken

Slice each breaded chicken cutlet into 3–4 strips, depending on size. Keep them warm.

Assemble the wraps: spread about 1.5 tbsp of the prepared sauce down the center of each warm tortilla. Layer approximately 1/2 cup shredded romaine, 2–3 slices of tomato, a few rings of red onion, a few pickle slices if using, one cheese slice, and 3–4 strips of breaded chicken.

Fold and finish: Fold the bottom edge up over the filling, then fold the sides in and roll tightly. If desired, place assembled wraps seam-side down in a skillet or panini press for 1–2 minutes per side to seal and melt the cheese. Slice in half and serve immediately with extra sauce on the side.