Parmesan Chicken Wraps

Difficulty Level: 2/5
Preparation time: 25 minutes
Cooking time: 5 min.
Servings: 2


½ Lb. Chicken breasts, boneless & skinless
2/3 cup whole wheat panko bread crumbs
½ egg, large
¼ cup buttermilk
½ cup parmesan cheese, grated
¾ tsp garlic powder, divided
½ cup tomatoes, salt free & crushed
½ tsp oregano
2 whole wheat tortilla, 8 inches each
½ cup mozzarella cheese, fresh & sliced
1 cup flat leaf parsley, loosely packed, fresh & chopped


Pre heat oven to 425 ° F.

Cover the baking sheet with foil.

Put the wire rack
on top of it.

Coat wire rack in nonstick spray, set it to the side.

Put the chicken breasts in a zipper top plastic bag.

Pound chicken so that it’s
¼ inch thick with a rolling pin or meat mallet.

Slice it into 2 portions.
Whisk egg and buttermilk together in shallow bowl.

Mix parmesan, panko crumbs and garlic powder together in the another
shallow bowl.

Dip chicken into the egg mixture and then the crumb mixture.

Press the
crumbs into the chicken, and then place them on the wire rack.

Bake for fifteen to eighteen minutes, and then slice diagonally
In a microwave safe bowl, mix tomatoes, remaining garlic powder and
oregano together.

Microwave for 1 minute and set it to the side.

Wrap tortillas with a damp paper towel and then microwave for thirty

Assemble with chicken and cheese, and then spread warm tomato sauce over each one.

Serve warm.


Calories: 174
Protein: 18 Grams
Fat: 4 Grams
Carbs: 16 Grams


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