These Easy Chicken Parmesan Wraps are a super-fast 15-minute meal! You can even make them completely ahead – and they’re freezable, too! Perfect for grab-n-go eating on the run! All the cheesy, saucy, comforting flavors of your favorite chicken parmesan casserole … yet so quick and simple!
- 3 cups roughly shredded, cooked boneless, skinless chicken breasts (see note)
- 1 1/2 teaspoons Italian seasoning (make sure yours is a salt-free blend)
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 cup your favorite marinara sauce
- 1/4 cup finely chopped fresh basil
- 4 Flatout breads (we used Light Italian Herb)
- 1 cup shredded, reduced-fat Italian cheese blend
- Additional marinara sauce, warmed for dipping, if desired
- Place shredded chicken in a medium bowl. Add Italian seasoning, salt, and black pepper, and stir well to combine.
- Add marinara sauce and basil to chicken mixture, and stir to combine again.
- Optional: If you want your filling piping hot, you can microwave the chicken mixture at this point for about 60-90 seconds. (Even if you choose to skip this, your filling should still be pleasantly heated after the wraps are seared in the skillet in step 7. If you are prepping these as make-aheads, skip this optional step.)
- Lay 1 Flatout flatbread on work surface, and sprinkle ¼ cup of cheese down the center, leaving a large border all around the cheese. Spread ¼ of the chicken mixture (about a heaping ½ cup) on top of the cheese.
- Fold short ends of Flatout inward toward middle, and then fold long sides of Flatout inward toward middle, making a closed wrap.
- Repeat with the remaining 3 Flatout flatbreads, dividing the remaining cheese and the remaining chicken mixture evenly among them.
- Preheat a dry nonstick skillet over medium heat. Once preheated, add the wraps and cook on the first side until golden brown, about 1 ½ – 2 minutes. Flip wraps and cook on second side until golden, about another 1½ minutes.
- Serve with additional marinara sauce for dipping.
Chicken: Nearly any boneless, skinless chicken breasts will work in this recipe, as long as they’re not overly flavorful from spices or marinades. Store-bought rotisserie chicken is a quick and easy option, or you can plan on cooking a couple of extra chicken breasts whenever you’re making chicken, so you have extra cooked chicken for this recipe without any extra work.