- 4 large flour tortillas
- 1c. marinara sauce
- 12oz. fresh or frozen breaded chicken
- 3c. mozzarellashredded
- 1c. freshly grated Parmesan
- 3/4cup cherry tomatoes
- 1/2c. torn basil leaves
- 1-2 tbsp. olive oil
Spread a thin layer of marinara onto each flour tortilla. Top with chicken, mozzarella, Parmesan, cherry tomatoes and basil.
Tightly fold the edges of the large tortilla towards the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together. In a medium nonstick skillet, heat a very thin layer of olive oil over medium-high heat.
Add one crunchwrap, pleated side down, and cook until golden, about 3 minutes. Flip crunchwrap and cook until golden on the other side, about 3 minutes more.
Remove from heat and repeat with remaining crunchwrap, adding more olive oil to the pan when necessary.