McDonald's Crispy Chicken McWrap with Parmigiano Reggiano

Tips & Notes

Pro tips

Bread and fry chicken cutlets until golden and crispy; don't skip this step—it's the wrap's textural foundation.
Shave Parmigiano Reggiano thinly using a microplane or vegetable peeler so it softens slightly from the warm chicken without becoming greasy.
Fry Asiago cheese cubes in a separate pan until edges crisp and interior softens; drain on paper towels to remove excess oil.
Warm the tortilla lightly before assembly to make it pliable and help it hold ingredients without tearing.

Substitutions

Parmigiano Reggiano → aged Pecorino Romano (sharper, saltier profile)
Asiago → fontina or provolone (milder, melts more easily)
Crispy chicken breast → thin-sliced veal or turkey cutlet (lighter, less greasy)

Storage & make-ahead

Best eaten fresh. Leftovers can be refrigerated for up to 1 day in an airtight container; reheat gently in a 350°F oven for 5 minutes to restore crispness.

Equipment

shallow frying pan or skillet · meat mallet (for even breading) · microplane or vegetable peeler (for Parmigiano shavings)

Common Questions

Is the Crispy Chicken McWrap available outside Italy?

This is a McDonald's Italy exclusive menu item. Availability varies by region and may be seasonal or limited-time only.

What makes Parmigiano Reggiano different from regular parmesan?

Parmigiano Reggiano is a PDO-protected cheese made only in specific Italian regions with strict production rules, delivering a more complex, granular texture and nutty flavor than standard parmesan.

Can you recreate this wrap at home?

Yes—use a flour tortilla, crispy breaded chicken breast, shaved Parmigiano Reggiano, and fried or baked Asiago cheese cubes. Add lettuce, tomato, and mayo or a light dressing.