Chicken parmesan wrap - make these delicious chicken wraps with tomato marinara and melted cheese
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5 from 3 votes

Chicken parmesan wrap

The ultimate gooey melted cheese, chicken and tomato sauce tortilla wrap. Succulent chicken breasts drizzled with a herb tomato marinara sauce and topped with warm melted cheese.
Course Main Course
Cuisine Italian
Keyword chicken parmesan wrap, chicken wrap
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 wraps
Author Mas & Pas

Ingredients

Cooked chicken breasts

  • 2 chicken breasts
  • 1 tsp Italian seasoning
  • Olive oil or oil spray

Tomato marinara sauce

  • 1 tbsp olive oil
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 400 gram can of tomato puree or passata
  • 1 tsp Italian seasoning
  • 1 tsp honey

Chicken parmesan wrap

  • 1 tbsp olive oil
  • ¼ cup fresh basil
  • ½ cup fresh spinach leaves
  • ½ cup Parmesan cheese grated
  • 1 cup mozzarella cheese grated
  • 4 wholegrain wraps
  • salt and pepper

Instructions

Homemade marinara sauce

  • You can buy store bought marinara sauce for this recipe. In this case heat it up in a saucepan until boiling and add in the spinach and basil until softened. Then remove from the heat.
  • If you prefer to make it homemade then heat the olive oil in a small saucepan.
  • Saute the diced onion for a few minutes until soft.
  • Add in the minced garlic and Italian herbs. Stir for a minute to release the flavours.
  • Add in the tomato passata, honey and salt and pepper to taste.
  • Cover and simmer for 10 minutes or until the sauce thickens.
  • At the end, add in the spinach and basil leaves and simmer for a few minutes before taking it off the heat.

Cooking chicken breasts

  • If you have the time to do some prep then ideally soak the chicken breasts in salted water for 1 hour or overnight before cooking. 80 grams salt to 1 litre water is a good brine mixture. Remove and pat dry when you’re ready to begin.
  • Place the chicken breasts between two pieces of parchment paper and hit the chicken with a flat instrument like a rolling pin or a skillet until it’s an even thickness.
  • Spray the fillets with oil spray or rub them down with oil. Add salt, pepper and some Italian herbs.
  • Heat 1 tablespoon of olive oil in a frying pan, and sear the chicken fillets on each side until brown. This should take about 3-4 minutes.
  • Once browned, carefully add about 1 cm or ½ inch of boiling hot water to the pan. Cover and cook for about 7 minutes.
  • Remove the chicken from the heat and break it apart with a fork to make it shredded. If you prefer to have your chicken in cubes or thin slices then these also work.

Putting together your chicken parmesan wrap

  • Lay one soft wrap out on your counter top.
  • Sprinkle ¼ cup of fresh grated mozzarella cheese in the middle. Leave space around sides.
  • Spoon 1 tablespoon of marinara sauce over it. The basil and spinach leaves should already have been added to the marinara sauce (see tomato marinara sauce method).
  • Add on a quarter of your shredded or sliced cooked chicken on top.
  • Sprinkle on a tablespoon of grated Parmesan cheese.
  • Fold the sides of the tortilla inwards and then fold the other sides on top of that to close the wrap.
  • Do the same with the other 3 tortillas, adding the right amount of ingredients for each one. You should have 4 nicely wrapped tortilla parcels.
  • Heat some olive oil in a frying pan.
  • Place the wraps in the pan, 1 or 2 at a time, and cook for a minute in the oil. Then flip and cook on the other side. The sides should be golden brown and the cheese inside melted. Enjoy!