Pin 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 brings together my two favorites, making a satisfying yet quick meal that always impresses friends and family.
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 each cutlet:
- Dip in flour beaten eggs then coat with panko breadcrumbs pressing gently to adhere.
- Cook chicken:
- 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 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 edges:
- Fold the edges of the tortilla up and over the filling pleating as you go to form a sealed wrap.
- Heat 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.
Pin My family loves gathering around the table to enjoy these wraps especially on busy weeknights when we want something fast but delicious.
Notes
Pair with a crisp Pinot Grigio or sparkling lemonade for the perfect complement.
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.
Pin This wrap brings a delightful blend of crisp texture and bright piccata flavor in every bite.
Recipe Questions
- → How do I get the chicken cutlets tender and juicy?
Slice the chicken breasts thinly and cook them over medium heat until golden and cooked through, avoiding overcooking to retain juiciness.
- → What is the purpose of the tostada shell in the wrap?
The tostada shell adds a satisfying crunch and texture contrast inside the soft tortilla.
- → Can I substitute ingredients for dietary preferences?
Yes, spinach can be swapped with arugula for a peppery note, and baked corn tortillas offer a lighter crunch alternative.
- → How is the piccata sauce made?
The sauce is prepared by sautéing garlic in butter and olive oil, then simmering with lemon juice, white wine or broth, capers, parsley, and lemon zest.
- → What is the best way to crisp the wrap?
Grill the assembled wrap seam-side down in a skillet over medium heat, pressing gently and flipping until golden brown on both sides.