Save A flavorful fusion dish combining the tangy, buttery flavors of classic chicken piccata with the satisfying texture and portability of a crispy wrap. Perfect for lunch or a casual dinner.
This dish quickly became my family's favorite for its amazing blend of flavors and textures all in one hand-held wrap.
Ingredients
- Chicken: 2 large boneless, skinless chicken breasts, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 cup all-purpose flour, 2 large eggs beaten, 1 cup panko breadcrumbs
- Piccata Sauce: 2 tablespoons olive oil, 2 tablespoons unsalted butter, 3 cloves garlic minced, 1/3 cup dry white wine or chicken broth, 1/4 cup fresh lemon juice about 2 lemons, 2 tablespoons capers drained, 2 tablespoons chopped fresh parsley, zest of 1 lemon
- Wrap & Crunch: 4 large flour tortillas 10-inch, 4 tostada shells or substitute with baked corn tortillas for crunch, 1 cup shredded mozzarella cheese, 1 cup baby spinach leaves
Instructions
- Prepare the chicken:
- Slice each chicken breast horizontally to create 4 thin cutlets. Season both sides with salt and pepper.
- Dredge and bread:
- Dredge each cutlet in flour, dip in beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
- Cook chicken:
- In a large skillet, heat olive oil over medium heat. Add breaded chicken and cook 3–4 minutes per side, until golden and cooked through. Transfer to a plate and let rest.
- Make piccata sauce:
- In the same skillet, reduce heat to medium-low. Add butter and garlic; sauté for 1 minute. Pour in white wine and lemon juice, scraping any browned bits. Simmer 2–3 minutes. Add capers, parsley, and lemon zest. Stir and remove from heat.
- Assemble wraps:
- Place a tortilla on a flat surface. Layer with 1/4 cup spinach, 1/4 cup mozzarella, 1 tostada shell, and 1 chicken cutlet sliced if needed. Drizzle with a generous spoonful of piccata sauce.
- Fold wraps:
- Fold the edges of the tortilla up and over the filling, pleating as you go to form a sealed wrap.
- Cook wraps:
- Heat a clean skillet over medium heat. Place the wrap seam-side down and cook for 2–3 minutes per side, pressing gently, until golden and crisp.
- Serve:
- Repeat with remaining wraps. Serve warm, garnished with extra parsley or lemon wedges if desired.
Save My family loves gathering around the table with these wraps, making every meal a fun and delicious event.
Tips for Substitutions
Substitute arugula for spinach to add a peppery flavor or use baked corn tortillas instead of tostada shells for a gluten-free crunch.
Pairing Suggestions
Pair this wrap with a crisp Pinot Grigio or sparkling lemonade for a refreshing complement.
Storage and Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to maintain crispness.
Save Enjoy the delightful blend of textures and flavors with this easy and satisfying crunch wrap.
Recipe FAQ
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts sliced into thin cutlets provide even cooking and tender texture.
- → How is the piccata sauce made?
It’s crafted by sautéing garlic in butter and olive oil, then simmering with lemon juice, white wine (or broth), capers, parsley, and lemon zest for a zesty, buttery finish.
- → Can I substitute ingredients in the wrap?
Yes, replacing spinach with arugula adds a peppery bite, and tostada shells can be lightly toasted for extra crunch.
- → What cooking method ensures a crispy wrap?
After assembly, cook the wrap seam-side down in a hot skillet, pressing gently until golden and crisp on both sides.
- → Are there any suggested beverage pairings?
A crisp Pinot Grigio or sparkling lemonade pairs well, balancing the tangy and savory flavors.