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Chicken parmesan wrap - make these delicious chicken wraps with tomato marinara and melted cheese
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5 from 3 votes

Chicken parmesan wrap

The ultimate gooey melted cheese, chicken and tomato sauce tortilla wrap. Succulent chicken breasts drizzled with a herb tomato marinara sauce and topped with warm melted cheese.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 wraps
Author Mas & Pas


Cooked chicken breasts

  • 2 chicken breasts
  • 1 tsp Italian seasoning
  • Olive oil or oil spray

Tomato marinara sauce

  • 1 tbsp olive oil
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 400 gram can of tomato puree or passata
  • 1 tsp Italian seasoning
  • 1 tsp honey

Chicken parmesan wrap

  • 1 tbsp olive oil
  • ¼ cup fresh basil
  • ½ cup fresh spinach leaves
  • ½ cup Parmesan cheese grated
  • 1 cup mozzarella cheese grated
  • 4 wholegrain wraps
  • salt and pepper


Homemade marinara sauce

  • You can buy store bought marinara sauce for this recipe. In this case heat it up in a saucepan until boiling and add in the spinach and basil until softened. Then remove from the heat.
  • If you prefer to make it homemade then heat the olive oil in a small saucepan.
  • Saute the diced onion for a few minutes until soft.
  • Add in the minced garlic and Italian herbs. Stir for a minute to release the flavours.
  • Add in the tomato passata, honey and salt and pepper to taste.
  • Cover and simmer for 10 minutes or until the sauce thickens.
  • At the end, add in the spinach and basil leaves and simmer for a few minutes before taking it off the heat.

Cooking chicken breasts

  • If you have the time to do some prep then ideally soak the chicken breasts in salted water for 1 hour or overnight before cooking. 80 grams salt to 1 litre water is a good brine mixture. Remove and pat dry when you’re ready to begin.
  • Place the chicken breasts between two pieces of parchment paper and hit the chicken with a flat instrument like a rolling pin or a skillet until it’s an even thickness.
  • Spray the fillets with oil spray or rub them down with oil. Add salt, pepper and some Italian herbs.
  • Heat 1 tablespoon of olive oil in a frying pan, and sear the chicken fillets on each side until brown. This should take about 3-4 minutes.
  • Once browned, carefully add about 1 cm or ½ inch of boiling hot water to the pan. Cover and cook for about 7 minutes.
  • Remove the chicken from the heat and break it apart with a fork to make it shredded. If you prefer to have your chicken in cubes or thin slices then these also work.

Putting together your chicken parmesan wrap

  • Lay one soft wrap out on your counter top.
  • Sprinkle ¼ cup of fresh grated mozzarella cheese in the middle. Leave space around sides.
  • Spoon 1 tablespoon of marinara sauce over it. The basil and spinach leaves should already have been added to the marinara sauce (see tomato marinara sauce method).
  • Add on a quarter of your shredded or sliced cooked chicken on top.
  • Sprinkle on a tablespoon of grated Parmesan cheese.
  • Fold the sides of the tortilla inwards and then fold the other sides on top of that to close the wrap.
  • Do the same with the other 3 tortillas, adding the right amount of ingredients for each one. You should have 4 nicely wrapped tortilla parcels.
  • Heat some olive oil in a frying pan.
  • Place the wraps in the pan, 1 or 2 at a time, and cook for a minute in the oil. Then flip and cook on the other side. The sides should be golden brown and the cheese inside melted. Enjoy!