Chicken Philly Cheesesteak Wrap
Chicken Philly Cheesesteak Wrap
Ingredients
For the Chicken
- 2 pounds boneless chicken breast and thighs mix
- 1 teaspoon salt, as needed
- 1 1/2 teaspoons black pepper
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika powder
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon MSG, (optional)
- 1 teaspoon lemon juice
- 1 tablespoon oil, plus more for cooking
- 5 slices provolone cheese
- 1/3 cup mozzarella cheese
For the Vegetables
- 1 onion, diced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 1 tablespoon oil, for stir-frying, as needed
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
For the Garlic Sauce
- 1 cup mayonnaise
- 1/4 teaspoon salt, to taste
- 1/2 teaspoon black pepper
- 1 tablespoon garlic powder
- 2 cloves garlic, freshly grated
- 1 teaspoon smoked paprika powder
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon honey
To Assemble
- 5 tortilla wraps
Instructions
- 1
In a large bowl, combine the 2 pounds of boneless chicken breast and thighs mix with salt (to taste), 1 1/2 teaspoons of black pepper, 1 tablespoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika powder, 1 teaspoon of Italian seasoning, 1 teaspoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, 1 teaspoon of lemon juice, 1/2 teaspoon of MSG (if using), and 1 tablespoon of oil. Mix thoroughly by hand until all chicken pieces are well coated. Cover the bowl and let it marinate for at least 20 minutes.
⏱️ 5 min
- 2
Heat a little oil in a large skillet over medium-high heat. Add the 1 diced onion, 1 diced bell pepper, and 1 cup of sliced mushrooms. Sauté until the vegetables are softened and lightly caramelized, about 5-7 minutes. Season with salt and pepper to taste. Remove the cooked vegetables from the skillet and set them aside.
⏱️ 7 min
- 3
In the same skillet, add a little more oil if needed. Add the marinated chicken and cook, stirring occasionally, until it is golden brown and fully cooked through, about 8-10 minutes.
⏱️ 10 min
- 4
Add the previously sautéed vegetables back into the skillet with the cooked chicken. Top the mixture with 5 slices of provolone cheese and 1/3 cup of mozzarella cheese. Cover the skillet and allow the cheese to melt completely, about 2-3 minutes. Once melted, stir everything together until well combined.
⏱️ 3 min
- 5
While the chicken is cooking, prepare the garlic sauce. In a small bowl, combine 1 cup of mayonnaise, salt (to taste), 1/2 teaspoon of black pepper, 1 tablespoon of garlic powder, 2 cloves of freshly grated garlic, 1 teaspoon of smoked paprika powder, 1 teaspoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, 1 teaspoon of lemon juice, and 1 teaspoon of honey. Whisk vigorously until the sauce is smooth and creamy.
⏱️ 5 min
- 6
To assemble the wraps, take one tortilla wrap. Spread a generous amount of the prepared garlic sauce over its surface. Spoon a portion of the cheesy chicken and vegetable filling onto the tortilla. Roll the tortilla tightly to form a wrap.
⏱️ 5 min
- 7
Heat a clean skillet over medium heat. Place the rolled wraps in the skillet and toast them until they are golden brown and crispy on both sides, about 2-3 minutes per side.
⏱️ 5 min
- 8
Slice each toasted wrap in half and serve immediately. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Chicken Philly Cheesesteak Wrap
For the Chicken
- 2 pounds boneless chicken breast and thighs mix
- 1 teaspoon salt, as needed
- 1 1/2 teaspoons black pepper
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika powder
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon MSG, (optional)
- 1 teaspoon lemon juice
- 1 tablespoon oil, plus more for cooking
- 5 slices provolone cheese
- 1/3 cup mozzarella cheese
For the Vegetables
- 1 onion, diced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 1 tablespoon oil, for stir-frying, as needed
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
For the Garlic Sauce
- 1 cup mayonnaise
- 1/4 teaspoon salt, to taste
- 1/2 teaspoon black pepper
- 1 tablespoon garlic powder
- 2 cloves garlic, freshly grated
- 1 teaspoon smoked paprika powder
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon honey
To Assemble
- 5 tortilla wraps
Instructions
- 1
In a large bowl, combine the 2 pounds of boneless chicken breast and thighs mix with salt (to taste), 1 1/2 teaspoons of black pepper, 1 tablespoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika powder, 1 teaspoon of Italian seasoning, 1 teaspoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, 1 teaspoon of lemon juice, 1/2 teaspoon of MSG (if using), and 1 tablespoon of oil. Mix thoroughly by hand until all chicken pieces are well coated. Cover the bowl and let it marinate for at least 20 minutes.
⏱️ 5 min - 2
Heat a little oil in a large skillet over medium-high heat. Add the 1 diced onion, 1 diced bell pepper, and 1 cup of sliced mushrooms. Sauté until the vegetables are softened and lightly caramelized, about 5-7 minutes. Season with salt and pepper to taste. Remove the cooked vegetables from the skillet and set them aside.
⏱️ 7 min - 3
In the same skillet, add a little more oil if needed. Add the marinated chicken and cook, stirring occasionally, until it is golden brown and fully cooked through, about 8-10 minutes.
⏱️ 10 min - 4
Add the previously sautéed vegetables back into the skillet with the cooked chicken. Top the mixture with 5 slices of provolone cheese and 1/3 cup of mozzarella cheese. Cover the skillet and allow the cheese to melt completely, about 2-3 minutes. Once melted, stir everything together until well combined.
⏱️ 3 min - 5
While the chicken is cooking, prepare the garlic sauce. In a small bowl, combine 1 cup of mayonnaise, salt (to taste), 1/2 teaspoon of black pepper, 1 tablespoon of garlic powder, 2 cloves of freshly grated garlic, 1 teaspoon of smoked paprika powder, 1 teaspoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, 1 teaspoon of lemon juice, and 1 teaspoon of honey. Whisk vigorously until the sauce is smooth and creamy.
⏱️ 5 min - 6
To assemble the wraps, take one tortilla wrap. Spread a generous amount of the prepared garlic sauce over its surface. Spoon a portion of the cheesy chicken and vegetable filling onto the tortilla. Roll the tortilla tightly to form a wrap.
⏱️ 5 min - 7
Heat a clean skillet over medium heat. Place the rolled wraps in the skillet and toast them until they are golden brown and crispy on both sides, about 2-3 minutes per side.
⏱️ 5 min - 8
Slice each toasted wrap in half and serve immediately. Enjoy!