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 a favorite at my house for busy weeknight dinners and casual lunches.
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:
- 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 the piccata sauce:
- In the same skillet, reduce heat to medium-low. Add butter and garlic saute 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 edges:
- 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.
- Repeat and serve:
- Repeat with remaining wraps. Serve warm garnished with extra parsley or lemon wedges if desired.
Pin it This recipe is a staple at family gatherings where everyone enjoys the blend of flavors and the ease of eating a handheld wrap.
Required Tools
Large skillet mixing bowls chefs knife cutting board tongs or spatula
Allergen Information
Contains wheat (flour tortillas panko) eggs milk (cheese butter) and capers omit if allergic to capers double-check for hidden allergens in pre-made tostada shells or tortillas
Nutritional Information
Per wrap: 510 calories 22 g total fat 44 g carbohydrates 34 g protein
Pin it Enjoy this crispy tangy wrap fresh and warm for the best flavor experience.
Frequently Asked Questions
- → How do I get the chicken cutlets tender and moist?
Using thinly sliced chicken breasts and coating them with flour, egg, and panko breadcrumbs helps keep the cutlets juicy while creating a crispy exterior when sautéed.
- → Can I substitute the white wine in the sauce?
Yes, you can replace white wine with chicken broth for a similar depth of flavor without alcohol.
- → What is the best way to achieve a crispy wrap texture?
Folding the wrap tightly and cooking it seam-side down in a hot skillet while pressing gently helps create a golden, crunchy crust.
- → Are there alternatives to spinach for the greens layer?
Arugula can be used instead of spinach to add a peppery note, enhancing the flavor contrast.
- → How can I add extra crunch to the wrap?
Lightly toasting the tostada shells before assembling increases crunch while maintaining their structure inside the wrap.
- → What cheese works best for this dish?
Mozzarella is ideal for its mild flavor and melting properties, complementing the tangy sauce without overpowering it.