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 dish for a casual family dinner and everyone loved how the classic chicken piccata was perfectly complemented by the crunch of the wrap.
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.
- Coat the cutlets:
- 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 the wrap:
- 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.
- Serve:
- Repeat with remaining wraps. Serve warm garnished with extra parsley or lemon wedges if desired.
Save Making this wrap became a weekend family favorite we enjoy together especially when wanting a meal that feels both fresh and indulgent.
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
Nutritional Information
Calories 510 Total Fat 22 g Carbohydrates 44 g Protein 34 g per wrap
Save This Chicken Piccata Crunch Wrap perfectly balances tangy sauce with crispy textures making it a satisfying meal any day of the week.
Kitchen Questions
- → How is the chicken prepared for this dish?
Chicken breasts are sliced into thin cutlets, seasoned, dredged in flour, dipped in beaten eggs, then coated with panko breadcrumbs before pan-frying until golden.
- → What ingredients create the piccata sauce?
The sauce is made from olive oil, butter, garlic, dry white wine or broth, fresh lemon juice, capers, parsley, and lemon zest, simmered to blend flavors.
- → Can I substitute spinach with other greens?
Yes, arugula can be used instead of spinach for a peppery kick that complements the tangy sauce well.
- → What adds the crunchy texture in the wrap?
Crispy tostada shells or baked corn tortillas are layered inside the wrap along with the chicken, providing satisfying crunch.
- → How is the wrap cooked to achieve crispiness?
After assembling, the wrap is cooked seam-side down in a hot skillet for a few minutes per side until golden and crisp.
- → What are suitable beverage pairings for this dish?
It pairs nicely with crisp white wines like Pinot Grigio or refreshing sparkling lemonade to balance the tangy flavors.