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.
I first served this to my family on a busy weeknight, and it quickly became a favorite thanks to its bold flavors and easy portability.
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 and coat:
- 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; 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 and seal:
- Fold the edges of the tortilla up and over the filling, pleating as you go to form a sealed wrap.
- Cook the wrap:
- 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:
- Repeat with remaining wraps. Serve warm, garnished with extra parsley or lemon wedges if desired.
Save Sharing this wrap with my family always brings smiles and requests for seconds, making it a cherished meal in our home.
Pairing Suggestions
Pairs well with a crisp Pinot Grigio or sparkling lemonade for a refreshing contrast.
Allergen Info
Contains wheat flour tortillas panko eggs and milk from cheese and butter. Capers may be allergenic – omit if needed.
Nutritional Information
Each wrap contains approximately 510 calories 22 g total fat 44 g carbohydrates and 34 g protein.
Save This crunchy chicken piccata wrap combines zest and texture perfectly for a delicious and portable meal.
Recipe Questions & Answers
- → How do I ensure the chicken stays juicy?
Slice the chicken breasts thinly and avoid overcooking. Searing at medium heat locks in moisture for tender cutlets.
- → Can I substitute the tostada shells for a different crunch?
Yes, baked corn tortillas or lightly toasted flour tortillas work well for a similar crispy texture.
- → What wine pairs best with this dish?
A crisp Pinot Grigio complements the lemony, buttery sauce and balances the savory flavors.
- → Is there an alternative to spinach in the wrap?
Arugula makes a great substitute, adding a slight peppery note that brightens the wrap.
- → How can I make the wrap extra crispy?
Press the wrap in the skillet seam-side down and cook a bit longer per side to deepen the golden crunch.