Chicken Philly Cheese Wrap Recipes

RACHAEL'S CHICKEN PHILLY CHEESESTEAKS

Steps:

• Roast peppers over an open flame or under a preheated broiler to blacken skins
• Place in a bowl and cover to cool, then peel and seed
• Thinly slice peppers lengthwise
• Dress with some EVOO, salt, pepper and fresh thyme
• To a skillet over medium-low to medium heat, add olive oil, 2 turns of the pan
• Add onions, season with salt and pepper, and cook to soften, about 15 minutes
• Add garlic, cook 10 minutes more, then add ½ cup water and cook until absorbed
• Place chicken in freezer for 10 minutes
• Using a chef's knife, thinly slice the chicken on an angle going against the grain
• Pat the meat dry
• Season with salt and pepper
• Heat a large cast-iron griddle or skillet over high heat
• Combine the dried oregano and thyme, the granulated garlic and onion, and chili flakes
• Add a fat drizzle of olive oil to the hot griddle or skillet
• Add the chicken in batches in a single layer, season with the spice blend, and cook, tossing, until crisp at the edges and cooked through
• Line the rolls with cheese and fill with the chicken
• Top with onions, peppers and giardiniera or hot peppers, and serve

CHICKEN PHILLY CHEESE STEAK SANDWICH

Steps:

• Thinly slice the chicken breast. Slice the onion, mushrooms and cut green peppers into thin strands.
• In a skillet, saute the mushrooms, peppers and onions with butter and oil until the vegetables are desired doneness. Remove from the skillet.
• In the same skillet, saute chicken until cooked through. Add the vegetables back to the skillet.
• Add the garlic and seasonings, cook until garlic is fragrant.
• Top chicken and veggies with the cheese. Cover the skillet with a lid and allow the cheese to melt.
• Toast the buns and spread with mayonnaise. (TIP: If you like spicy, add sriracha or hot sauce to the mayo.)
• Divide the cheesy chicken and veggies between two buns.
• Enjoy, friends.

CHICKEN PHILLY SANDWICHES

Steps:

• In a large skillet, saute chicken in oil until no longer pink; sprinkle with salt and pepper. Remove and set aside. In the same skillet, saute onion and sweet peppers until crisp-tender., Return chicken to the pan. Reduce heat to medium. Add cheese. Cook and stir for 1-2 minutes or until cheese is melted. Serve on buns.

PHILLY-STYLE CHICKEN CHEESE STEAK

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place chicken between 2 sheets of heavy plastic on a work surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.
• Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken; season with seasoned salt.
• Heat olive oil and butter in a skillet over medium heat. Add onion, bell pepper, and mushrooms; cook and stir until browned, 5 to 7 minutes. Stir in chicken; cook until heated through.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat a toaster oven.
• Spread chicken mixture on the bottom half of each hoagie roll. Lay 2 pieces of provolone cheese side-by-side over chicken mixture.
• Place hoagie rolls under broiler or in toaster oven and cook until provolone cheese is melted and bread is crunchy, 2 to 3 minutes.
• Spread 1 teaspoon mayonnaise on top half of each hoagie roll. Top each half with 2 tomato slices and 1/2 of the lettuce. Fold halves together and roll each hoagie tightly in foil, using a knife to push any filling back inside. Set aside for flavors to blend, 1 to 2 minutes.

CHICKEN CHEESESTEAKS

Steps:

• In a large skillet over medium heat, heat oil. Add onion and peppers and season with salt and pepper. Cook, stirring occasionally, until very soft, 8 to 10 minutes.
• Add chicken and Italian seasoning and stir to combine. Cook, stirring occasionally, until chicken is golden and no longer pink inside, about 10 minutes.
• Cover chicken and peppers with provolone cheese and cover to let melt, 1 minute.
• Serve on hoagie rolls.

PHILLY CHEESESTEAK WRAPS RECIPE

Steps:

• Thinly slice onion and green pepper.
• In a skillet over medium heat, cook onion, pepper, and olive oil until tender and slightly browned. Remove from heat and set aside.
• Salt and pepper flank steak and thinly slice, then cook over medium heat until it reaches desired doneness.
• Place an even portion of steak, onions, and peppers on each tortilla, then top each with a slice of provolone cheese. Roll up and serve while warm.

CHICKEN PHILLY CHEESE WRAP

Steps:

• Heat medium sized skillet on medium high heat.
• Add oil, peppers, onions, and sliced chicken. salt and pepper to taste. Cook for 5 minutes until chicken is done.
• Add mushrooms and cook 2 more minutes.
• Drain excess oil, pour equal sized portions into tortillas. Add half of the cheese to each.
• Wtap tortillas burrito style and serve.

PHILLY CHEESE STEAK WRAP

Steps:

• In a large skillet, cook ground beef while breaking it apart into small pieces. Season it with salt and pepper.
• Add in onion and bell pepper. Cook until veggies soften.
• Add cheese and stir until the cheese is fully melted. Turn off the heat.
• Place all 8 tortillas flat on the work surface. Equally, divide the beef mixture and wrap each tortilla.
• You can serve them immediately. Also, you can toast both sides of the wrap on a preheated skillet or a griddle to create that extra crust.

CHICKEN PHILLY CHEESE SANDWICH

Steps:

• Preheat oven to 350 degrees. In a large skillet, heat Worcestershire sauce, mushrooms, onions and green peppers. Add Curly's Sauceless Chicken from the tub. Stir and remove from heat. Place ample servings on tasty, sub buns and top with provolone cheese.
• Place subs on a cookie sheet and heat in oven for 5-7 minutes until cheese melts. Remove from oven and serve with chips and a pickle.