Garlic Bread Chicken Parm Crunchwraps

• 8 oz cooked chicken breast, shredded
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 4 flour tortillas
• 1/4 cup melted butter
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup Italian breadcrumbs
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a small bowl, mix melted butter and minced garlic.
3. 3 Brush both sides of each tortilla with the garlic butter.
4. 4 Sprinkle a little Parmesan and breadcrumbs on one side of each tortilla.
5. 5 Layer each tortilla with shredded chicken, marinara sauce, and mozzarella.
6. 6 Roll the tortillas tightly into wraps and place seam side down on a baking sheet.
7. 7 Brush the tops of the wraps with remaining garlic butter.
8. 8 Bake for 15-20 minutes until golden and cheese is bubbly.
9. 9 Garnish with fresh basil before serving.

Equipment

• Baking sheet
• Parchment paper

Variations

• Add sliced bell peppers or mushrooms for extra veggies.
• Substitute chicken with turkey for a leaner option.

Substitutions

• Use gluten-free breadcrumbs for a gluten-free version.
• Swap mozzarella with provolone for a different flavor profile.

Pairings

• Marinara dipping sauce
• A crisp Pinot Grigio

Nutrition

Tips

• Use leftover roasted chicken to save time.
• For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze uncooked wraps individually wrapped in parchment paper for up to 1 month. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a simple Caesar salad.
• Pair with garlic knots or a side of spaghetti.

FAQ