Chicken Parm Crunchwrap
This hand-held chicken parm is a game-changer.

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Chicken Parm Crunchwrap

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Ingredients

4 large flour tortillas
1c. marinara sauce
12oz. fresh or frozen breaded chicken
3c. mozzarella shredded
1c. freshly grated Parmesan
3/4cup cherry tomatoes
1/2c. torn basil leaves
1-2 tbsp. olive oil

It's sounds very tasty..but when you will tryy it's something amazing

  • 20
  • Serves 4
  • Easy

Directions

What a burgeer! It’s an amazing Crunchwrap

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Steps

1
Done

Spread a thin layer of marinara onto each flour tortilla. Top with chicken, mozzarella, Parmesan, cherry tomatoes and basil.

2
Done

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.

3
Done

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.

4
Done

Remove from heat and repeat with remaining crunchwrap, adding more olive oil to the pan when necessary.

5
Done

Sprinkle more parmesan on top, if desired, then slice into wedges. Serve warm.

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