Ingredients
4 large flour tortillas
12 oz. fresh or frozen breaded chicken
1 c. marinara
3 c. shredded mozzarella
1 c. freshly grated Parmesan, plus more for sprinkling
3/4 c. chopped cherry tomatoes
1/2 c. torn basil leaves
2 tbsp. extra-virgin olive oil
Preparation
Step 1Spread a thin layer of marinara onto each flour tortilla. Top with chicken, mozzarella, Parmesan, cherry tomatoes and basil. Step 2Tightly fold the edges of the large tortilla towards the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together. In a medium nonstick skillet, heat a very thin layer of olive oil over medium-high heat. Step 3Add one crunchwrap, pleated side down, and cook until golden, about 3 minutes. Flip crunchwrap and cook until golden on the other side, about 3 minutes more. Step 4Remove from heat and repeat with remaining crunchwrap, adding more olive oil to the pan when necessary.Step 5Sprinkle more Parmesan on top, if desired, then slice into wedges. Serve warm.
