Chicken Parmigana Wrap
Recipe Type:
Standard
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
14.12 oz
chicken breast
3.53 oz
breadcrumbs
1 pieces
Egg
4 pieces
flour tortillas
1 c
marinara sauce
7.06 oz
mozzarella cheese
1.77 oz
parmesan cheese
2 tbsp
olive oil
1 tsp
salt
1 tsp
pepper
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Pound the chicken breasts to an even thickness, then season with salt and pepper.
Step 3
Dip the chicken breasts in beaten egg, then coat with breadcrumbs.
Step 4
Heat olive oil in a skillet over medium heat. Cook the chicken breasts until golden brown on both sides.
Step 5
Spread marinara sauce on each flour tortilla. Place a breaded chicken breast on top, then sprinkle with mozzarella and Parmesan cheese.
Step 6
Roll up the tortillas tightly, tucking in the sides as you go.
Step 7
Place the wrapped tortillas on a baking sheet and bake in the preheated oven for 5 minutes, or until the cheese is melted and bubbly.
Step 8
Slice the chicken Parmigiana wraps in half and serve hot.
Nutrition Facts
Fat:
20 g
(180
kcal)
Protein:
25 g
(100
kcal)
Carbohydrates:
30 g
(120
kcal)
| Calories | 17.64 kcal | 0.88% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2646 g | 0% |
| Saturated Fat | 0.3528 g | 0.32% |
| Fat | 0.882 g | 0.63% |
| Carbohydrates | 1.323 g | 0.26% |
| Sodium | 35.28 mg | 7.06% |
| Fibers | 0.0882 g | 0.23% |
| Sugars | 0.1764 g | 0% |
| Protein | 1.1025 g | 1.3% |
| Vitamin C | 0.1764 mg | 0.2% |
| Calcium | 0.882 mg | 0.18% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 17.64 mg | 3.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 3.528 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.6615 mg | 50.88% |
| Vitamin B12 | 1.1025 mcg | 45.94% |
| Vitamin E | 0.2646 mg | 1.76% |
| Zinc | 0.6615 mg | 0.13% |
| Selenium | 1.323 mcg | 0.26% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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