Description
A comforting, high-protein twist on the classic chicken parm wrapped in a crispy tortilla.
Ingredients
- 2 large whole wheat tortillas
- 1 cup cooked chicken breast, shredded
- ½ cup low-fat ricotta cheese
- ½ cup shredded mozzarella cheese
- ½ cup marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Olive oil spray, for a crispy finish
- Optional: fresh basil or parsley for garnish
Instructions
- Prep the chicken: If you haven’t done so already, cook and shred the chicken breast.
- Mix the filling: In a mixing bowl, combine the shredded chicken, ricotta cheese, mozzarella cheese, marinara sauce, garlic powder, onion powder, salt, and pepper. Stir thoroughly until well-combined.
- Assemble the crunchwrap: Lay one tortilla flat. Spoon half of the filling mixture into the center, folding up the edges to create a circular shape. Place a second tortilla on top and press down to secure.
- Cook the wrap: Heat a non-stick pan over medium heat and spray lightly with olive oil. Carefully place the assembled crunchwrap in the pan and cook for about 3-4 minutes on each side, or until golden brown.
- Serve: Remove from the pan and cool for a minute. Slice the crunchwrap in half to reveal the filling and serve warm, garnished with fresh herbs if desired.
Notes
Don’t overfill the wrap; ensure your pan is at medium heat to prevent burning. Fresh ingredients enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian