How To Make Chicken Parm Crunchwrap
Whip up a filling plate of tender with this easy crunchwrap recipe! It’s made with crispy chicken and fresh tomatoes, packed in a crunchy, golden tortilla.
Serves:
Ingredients
- 4large tortillas
- 12ozbreaded chicken,fresh or frozen
- 1cupmarinara
- 3cupmozzarella,shredded
- 1cupParmesan,freshly grated, plus more for sprinkling
- ¾cupcherry tomatoes,chopped
- ½cupbasil leaves,torn
- 2tbspextra virgin olive oil
Instructions
-
Spread a thin layer of marinara onto each flour tortilla, then top with chicken, mozzarella, Parmesan, cherry tomatoes, and basil.
-
Tightly fold the edges of the large tortilla towards the center, creating pleats. After wrapping, quickly invert the crunchwraps so the pleats are on the bottom.
-
In a medium nonstick skillet, heat a very thin layer of olive oil over medium-high heat.
-
Add 1 crunchwrap, pleated side down, and cook for about 3 minutes until golden. Flip crunchwrap, then cook for about 3 minutes more until golden on the other side.
-
Remove from heat, then repeat with the remaining crunchwrap, adding more olive oil to the pan when necessary.
-
Sprinkle more Parmesan on top, slice into wedges, serve warm, and enjoy!
Nutrition
- Calories: 712.25kcal
- Fat: 48.87g
- Saturated Fat: 21.89g
- Trans Fat: 0.08g
- Monounsaturated Fat: 18.77g
- Polyunsaturated Fat: 4.78g
- Carbohydrates: 17.78g
- Fiber: 2.33g
- Sugar: 2.30g
- Protein: 49.83g
- Cholesterol: 155.43mg
- Sodium: 1113.16mg
- Calcium: 906.68mg
- Potassium: 401.27mg
- Iron: 2.03mg
- Vitamin A: 283.89µg
- Vitamin C: 6.40mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
