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.
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!
- 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
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