Tangy chicken piccata combined with fresh spinach, mozzarella, and tostada shells for a crispy handheld meal.
# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 cup all-purpose flour
05 - 2 large eggs, beaten
06 - 1 cup panko breadcrumbs
→ Piccata Sauce
07 - 2 tablespoons olive oil
08 - 2 tablespoons unsalted butter
09 - 3 cloves garlic, minced
10 - 1/3 cup dry white wine or chicken broth
11 - 1/4 cup fresh lemon juice (about 2 lemons)
12 - 2 tablespoons capers, drained
13 - 2 tablespoons chopped fresh parsley
14 - Zest of 1 lemon
→ Wrap & Crunch
15 - 4 large flour tortillas (10-inch)
16 - 4 tostada shells or baked corn tortillas
17 - 1 cup shredded mozzarella cheese
18 - 1 cup baby spinach leaves
# Directions:
01 - Slice each chicken breast horizontally to create 4 thin cutlets. Season both sides evenly with salt and pepper.
02 - Dredge each cutlet in flour, dip into beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
03 - Heat olive oil in a large skillet over medium heat. Cook breaded cutlets 3 to 4 minutes per side until golden brown and cooked through. Transfer to plate and let rest.
04 - Reduce skillet heat to medium-low. Add butter and garlic; sauté for 1 minute. Pour in white wine and lemon juice, scraping browned bits. Simmer for 2 to 3 minutes. Stir in capers, parsley, and lemon zest. Remove from heat.
05 - Lay a tortilla flat. Layer 1/4 cup spinach, 1/4 cup mozzarella, 1 tostada shell, and 1 chicken cutlet sliced if desired. Drizzle generously with piccata sauce.
06 - Fold edges of tortilla upward and pleat to enclose fillings securely, forming a sealed wrap.
07 - Heat a clean skillet over medium heat. Place wrap seam-side down and cook 2 to 3 minutes per side, pressing gently until golden and crisp.
08 - Repeat with remaining wraps. Serve warm, optionally garnished with fresh parsley or lemon wedges.
