Step 1 Spread a thin layer marinara on each flour tortilla. Add chicken, mozzarella cheese, Parmesan and cherry tomatoes to each tortilla.

Step 2Tightly fold your large tortilla in half towards the middle, making pleats. Wrap the tortilla tightly and invert crunchwraps to ensure the pleats remain on the bottom. Heat a thin layer of olive oils on medium heat in a nonstick skillet.

Step 3Add one crunchwrap pleated side up and cook for 3 minutes. Turn the crunchwrap over and cook for 3 minutes more.

Step 4Remove the heat and continue to use the remaining crunchwrap. If necessary, add more olive oil to your pan.

Step 5Sprinkle some Parmesan over the top. Slice into wedges. Serve warm.