Pin It 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 the crunch with the tangy sauce was an instant hit.
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 chicken:
- 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 edges:
- 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 2–3 minutes per side, pressing gently, until golden and crisp.
- Repeat and serve:
- Repeat with remaining wraps. Serve warm, garnished with extra parsley or lemon wedges if desired.
Pin It Making this together always brings the family around the kitchen with laughter and eager appetites.
Notes
Substitute arugula for spinach for a peppery kick. For extra crunch, lightly toast the tostada shells before assembling. Pair with a crisp Pinot Grigio or sparkling lemonade.
Required Tools
Large skillet Mixing bowls Chefs knife Cutting board Tongs or spatula
Nutritional Information
Per wrap: 510 calories, 22 g total fat, 44 g carbohydrates, 34 g protein.
Pin It This crunchy chicken piccata wrap is a delightful blend of flavors and textures perfect for anytime.
Questions About This Recipe
- → How do I make the chicken cutlets tender?
Slice the chicken breasts thinly and pound gently if needed. Proper seasoning and light dredging in flour and panko help create a tender crust while keeping the inside juicy.
- → What can I use instead of white wine in the sauce?
Chicken broth is a great substitute that maintains the moisture and depth of flavor without the acidity of wine.
- → How can I achieve a crispier wrap texture?
Lightly toasting the tostada shells before assembling and pressing the wrap in a hot skillet until golden on both sides ensures a satisfying crunch.
- → Is it possible to use a different green instead of spinach?
Yes, arugula offers a peppery kick that complements the lemony sauce well and can replace the spinach for added flavor.
- → What side drinks pair well with this dish?
A crisp Pinot Grigio or sparkling lemonade balances the tangy and buttery notes perfectly, enhancing the overall experience.