Chicken Philly Cheesesteak Wrap

Ingredients

• 2 lb boneless chicken breast and thighs mix (mixed)
• salt (to taste)
• 1.5 tsp black pepper
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika powder
• 1 tsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• 0.5 tsp MSG (optional)
• 1 tsp lemon juice
• 1 tbsp oil (plus more for cooking)
• 6 provolone cheese (slices)
• 0.33 cup mozzarella cheese
• 1 onion (diced)
• 1 bell pepper (diced)
• 1 cup mushrooms (sliced)
• oil (for stir frying)
• salt and pepper (to taste)
• 1 cup mayonnaise
• salt (to taste)
• 0.5 tsp black pepper
• 1 tbsp garlic powder
• 2 clove garlic (freshly grated)
• 1 tsp smoked paprika powder
• 1 tsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp lemon juice
• 1 tsp honey
• 6 tortilla wraps

Steps

1. 1

   In a large bowl, marinate the chicken breast and thighs with salt, black pepper, garlic powder, onion powder, smoked paprika, Italian seasoning, Worcestershire sauce, lemon juice, and 1 tablespoon of oil. Let it sit for at least 20 minutes to allow the flavors to penetrate.

2. 2

   Heat a little oil in a large skillet over medium-high heat. Add the diced onions, bell peppers, and sliced mushrooms. Sauté until the vegetables are softened and lightly caramelized. Remove the vegetables from the skillet and set them aside.

3. 3

   In the same skillet, add a bit more oil if needed and cook the marinated chicken until golden brown and fully cooked through.

4. 4

   Add the sautéed vegetables back into the skillet with the chicken. Top the mixture with 5-6 slices of provolone cheese and 1/3 cup of mozzarella cheese. Cover the skillet with a lid and let the cheese melt.

5. 5

   Once the cheese is melted, stir everything together until the chicken and vegetables are well combined and coated in cheese.

6. 6

   In a small bowl, prepare the garlic sauce by combining the mayonnaise, salt, black pepper, garlic powder, freshly grated garlic, smoked paprika, Dijon mustard, Worcestershire sauce, lemon juice, and honey. Whisk until the sauce is smooth and creamy.

7. 7

   Lay out the tortilla wraps. Spread a generous amount of the garlic sauce over each tortilla.

8. 8

   Add a portion of the cheesy chicken and vegetable filling to the center of each tortilla and roll them up tightly.

9. 9

   Heat a clean skillet over medium heat. Place the wraps in the skillet and toast until golden and crispy on both sides.

10. 10

    Slice the wraps in half and serve immediately.

Notes

For the best results, ensure the chicken is cut into small, bite-sized pieces for even cooking and easier wrapping. You can adjust the spice levels by adding more black pepper or a pinch of cayenne if desired.

Nutrition per serving

• main
• chicken
• wrap
• cheesesteak
• lunch
• dinner
• comfort food