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 recipe quickly became a family favorite after I first served it for a weekend lunch. The combination of tangy piccata sauce and crunchy tostada wraps is irresistible.
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 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 to 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 to 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 wraps:
- 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 to 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 This dish always brings my family together around the table, making lunches lively and fun with its unique blend of flavors and textures.
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 omit if allergic 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
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This Chicken Piccata Crunch Wrap is the perfect quick meal to impress your family and friends with vibrant flavor and satisfying crispness.
Kitchen Help
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts sliced into thin cutlets work best for even cooking and layering.
- → Can I substitute the white wine in the piccata sauce?
Yes, chicken broth is a great non-alcoholic alternative that maintains flavor depth.
- → How do I achieve extra crunch in the wrap?
Lightly toasting the tostada shells before assembling adds a satisfying crisp texture.
- → Is there a way to add more greens to the wrap?
Feel free to substitute spinach with peppery arugula or add mixed greens for additional freshness.
- → How should the wrap be cooked to maintain crispness?
Cook the sealed wrap seam-side down on medium heat for 2–3 minutes per side until golden and crunchy.
- → Can I prepare the components ahead of time?
Yes, chicken and sauce can be made in advance; assemble and crisp the wrap just before serving for best texture.