Chicken Parm Burrito
All the flavors of chicken parmesan — breaded chicken, marinara, and molten mozzarella — wrapped tightly in a grilled flour tortilla.
Prep: 20 min · Cook: 30 min · Total: 50 min · Serves: 4 · Difficulty: Medium · Rating: 4.8/5 (173 reviews)
INSPIRED BY
the DDD universe of mashup comfort foods
Featured on Diners, Drive-Ins & Dives
Inspired by the DDD universe of mashup comfort foods — the genius move of packing all the flavors of chicken parmesan into burrito format for maximum portability and satisfaction.
Story
It had been one of those weeks where every evening was a different activity drop-off, and by Thursday I wanted dinner that I could eat with one hand while signing a permission slip. So I made chicken parm burritos, which is exactly the kind of mashup that sounds like too much until you taste it and understand. It folds a whole chicken parm into something portable. The breading lesson is universal and I keep relearning it: dredge in flour, shake off the excess, then egg, then the breadcrumb-and-Parmigiano mix pressed on firmly. Skip the flour step and the coating slides right off in the pan, which it did the first time I got lazy. The flour gives the egg something to cling to. You sear the breaded chicken to get color, then finish it in a 400-degree oven so it cooks through without the crust burning. I tried to do it entirely in the skillet once and the outside was nearly black before the inside hit 165. The oven finish saves you. The build is where I made my real mistake the first time. I overstuffed the tortilla, couldn't roll it shut, and the whole thing burst on the grill pan and dumped marinara everywhere. Less filling than you think you want. A thin smear of marinara, a layer of rice, the saucy cheesy chicken strips, a few basil leaves, and roll it tight. Then grill it seam-side down in a dry pan until the tortilla chars in spots and the cheese inside melts into one piece. Honest take: the rice is what makes this hold together and also what makes it enormous. One burrito is a full meal and then some. My 7-year-old loved it and called it a "pizza burrito," which I'll allow. My 4-year-old ate the chicken strips on their own before I could even roll hers, so I just gave up and served her deconstructed chicken parm, which is to say chicken with sauce. The basil is easy to skip but don't, it's the one fresh note in an otherwise very rich package. Extra marinara on the side for dipping is mandatory in this house.
By Casey
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup Italian breadcrumbs
- 0.5 cup grated Parmigiano-Reggiano
- 2 eggs, beaten
- 1 cup marinara sauce (good quality)
- 1.5 cups shredded low-moisture mozzarella
- 4 large flour tortillas (12-inch)
- 0.5 cup all-purpose flour (for dredge)
- 2 cups cooked white rice
- 0.5 cup fresh basil leaves
- 3 tbsp olive oil
- 0.5 tsp garlic powder
- 0.5 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Pound chicken breasts to even 1/2-inch thickness between plastic wrap. Season with salt, pepper, garlic powder, and oregano.
- Set up a dredging station: flour in one shallow dish, beaten eggs in another, and breadcrumbs mixed with Parmigiano in a third. Dredge each chicken breast in flour (shaking off excess), then egg, then press firmly into the breadcrumb mixture to fully coat.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Cook breaded chicken 3–4 minutes per side until golden brown. Transfer to a 400°F oven for 8–10 minutes until cooked through.
- Remove chicken from oven. Slice into strips. Spoon marinara over the strips and scatter shredded mozzarella on top. Return to oven (or place under broiler) for 2–3 minutes until cheese is fully melted and bubbling.
- Build the burrito: warm a tortilla briefly. Spread a thin layer of marinara on the tortilla. Add a layer of white rice, then chicken parm strips with melted cheese, then fresh basil leaves.
- Roll tightly into a burrito. Heat a dry cast-iron or grill pan over medium-high heat. Grill the burrito seam-side down for 2–3 minutes, then rotate to grill all sides until the tortilla is charred in spots and the cheese inside is melted through. Slice diagonally and serve with extra marinara for dipping.
Chef Tips
- Pound the chicken to even thickness — this is what lets you get a golden crust without burning the outside before the inside cooks.
- Let the breaded chicken rest on a wire rack for 5 minutes before frying — this helps the breading adhere and prevents it from steaming off in the pan.
- Don't overstuff the burrito. A tight, properly filled burrito grills beautifully. An overstuffed burrito explodes and you lose all the cheese.
- The grilling step is what transforms this from a wrap into a real dish. You want proper char marks and a crispy exterior shell.
Cook's Notes
- **Chicken sub:** Thinly pounded chicken breast or pre-made chicken tenders both work. The key is that the chicken cooks through quickly and fits inside the burrito without too much bulk.
- **Breading tip:** Standard breading station (flour → egg → breadcrumbs) works best. Press the breadcrumbs in firmly — a loose coating falls off during frying.
- **Make-ahead:** Fry the chicken up to 2 hours ahead. Assemble burritos and press just before serving.
- **Storage:** Assembled burritos last 2 days refrigerated. Reheat on a skillet or panini press — oven reheating makes the tortilla leathery.
- **Common mistake:** Using too much marinara inside the burrito. A generous spoonful is enough — too much sauce and the tortilla can't hold the structure and the burrito falls apart on pressing.
- **Equipment:** A panini press or cast-iron weighted skillet gives the burrito a sealed, crispy exterior. This step also melts the mozzarella inside completely.
- **Doneness cue:** The exterior of the pressed burrito should be golden and toasted with clear grill marks or color. The cheese inside should be fully melted — press it gently to feel if there's any resistance.