Name: Chicken Parm Crunchwrap
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 4 large flour tortillas -; 12 oz. fresh or frozen breaded chicken -; 1 c. marinara -; 3 c. shredded mozzarella -; 1 c. freshly grated Parmesan, plus more for sprinkling -; 3/4 c. chopped cherry tomatoes -; 1/2 c. torn basil leaves -; 2 tbsp. extra-virgin olive oil -

Ingredients for - Chicken Parm Crunchwrap

1. 4 large flour tortillas

2. 12 oz. fresh or frozen breaded chicken

3. 1 c. marinara

4. 3 c. shredded mozzarella

5. 1 c. freshly grated Parmesan, plus more for sprinkling

6. 3/4 c. chopped cherry tomatoes

7. 1/2 c. torn basil leaves

8. 2 tbsp. extra-virgin olive oil

How to cook deliciously - Chicken Parm Crunchwrap

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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

5 . Stage

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