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.
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:
- Dredge each cutlet in flour dip in beaten eggs then coat with panko breadcrumbs pressing gently to adhere.
- Cook the 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 the 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 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 wraps:
- Fold the edges of the tortilla up and over the filling pleating as you go to form a sealed wrap.
- Heat and crisp:
- 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 Notes
Pair with a crisp Pinot Grigio or sparkling lemonade.
Required Tools
Large skillet Mixing bowls Chefs knife Cutting board Tongs or spatula
Allergen Information
Contains Wheat (flour tortillas panko) Eggs Milk (cheese butter) Contains capers (if allergic to capers omit) Double-check labels for hidden allergens if using pre-made tostada shells or tortillas.
Save Enjoy this crunchy flavorful wrap as a perfect lunch or casual dinner option.
Recipe Help & FAQs
- → How do I get the chicken cutlets crispy?
Coat the chicken breasts in flour, dip in beaten eggs, then press into panko breadcrumbs. Cook over medium heat until golden on both sides for the crispiest results.
- → Can I substitute the white wine in the sauce?
Yes, chicken broth is a great alternative if you prefer to avoid alcohol; it maintains the moisture and adds depth.
- → What gives the sauce its tangy flavor?
Fresh lemon juice and capers create a bright, tangy profile that complements the savory chicken beautifully.
- → What is the purpose of the tostada shells in the wrap?
Tostada shells add a satisfying crunch that contrasts with the tender chicken and melted cheese inside the wrap.
- → Can I prepare the wraps ahead of time?
It's best to assemble the components ahead but toast the wraps just before serving to keep the crunch and warmth.