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 is a delightful twist I first created when craving something handheld yet full of flavor, and it quickly became a family favorite for casual dinners.
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 the cutlets:
- Coat each cutlet in flour dip in beaten eggs then coat with panko breadcrumbs pressing gently to adhere
- Cook the chicken:
- Heat olive oil over medium add breaded chicken and cook 3–4 minutes per side until golden and cooked through Transfer to a plate and let rest
- Make the piccata sauce:
- 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 the 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 the wrap:
- Fold edges of tortilla up and over the filling pleating to form a sealed wrap
- Cook the wrap:
- Heat a clean skillet over medium place wrap seam-side down and cook for 2–3 minutes per side pressing gently until golden and crisp
- Repeat:
- Repeat with remaining wraps Serve warm garnished with extra parsley or lemon wedges if desired
Save My family loves gathering around to enjoy this wrap especially on casual weeknights it has become a treasured meal that combines comfort and excitement.
Required Tools
Large skillet Mixing bowls Chefs knife Cutting board Tongs or spatula
Nutritional Information
Calories 510 Total Fat 22 g Carbohydrates 44 g Protein 34 g per wrap
Serving Suggestions
Pair with a crisp Pinot Grigio or sparkling lemonade for a refreshing accompaniment
Save This Chicken Piccata Crunch Wrap is a perfect blend of tangy flavors and satisfying textures making every bite unforgettable.
Recipe FAQs
- → How do I achieve a crispy texture in this dish?
Coating chicken in panko breadcrumbs and toasting the wrap with a tostada shell inside adds satisfying crunch.
- → Can I substitute any greens for the spinach?
Yes, arugula can be used for a peppery bite without overpowering the lemony piccata flavors.
- → What is the best way to prepare the piccata sauce?
Sauté garlic in butter, then simmer with white wine, lemon juice, capers, parsley, and lemon zest for a bright, tangy sauce.
- → How should the chicken be cooked for optimal texture?
Pan-fry breaded chicken cutlets over medium heat until golden and cooked through, about 3-4 minutes per side.
- → Is there a recommended beverage pairing?
A crisp Pinot Grigio or sparkling lemonade complements the dish's citrus and buttery notes nicely.