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

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 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.

CHEESY CHICKEN PHILLY SKILLET

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, mushrooms, bell pepper and onion; cook 10 to 12 minutes, stirring occasionally, until vegetables are tender and chicken is no longer pink.
• Add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box) and pepper flakes. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Remove from heat.
• Top with cheese; cover and let stand 2 to 3 minutes or until cheese is melted. Sprinkle with topping (from Hamburger Helper™ box).

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.

CHICKEN PHILLY

Steps:

• Cut each chicken breast into thin, almost deli-style slices with a meat slicer or very sharp knife. Toss with Cajun seasoning and let rest to absorb the seasoning and thaw, 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
• Melt clarified butter in a skillet over medium heat. Add onion and green pepper; saute for 2 to 3 minutes. Add chicken and mushrooms. Use a fork or spatula to break apart the chicken as it cooks-you want that authentic shredded/pulled texture. Cook until chicken is very nearly done, about 8 minutes.
• Add pepper Jack cheese and banana peppers. Toss and stir until cheese is well incorporated, melted, and gooey.
• Spread mayonnaise on the insides of the rolls, then load them up with the meat-cheese mixture and transfer to the prepared baking sheet.
• Toast in the preheated oven until cheese is slightly brown and rolls are crisp and toasted, about 3 minutes. Serve immediately.

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.

BACON PHILLY CHEESESTEAK WRAPS RECIPE

Steps:

• Place 4 whole wheat tortillas out.
• In a bowl combine the Greek yogurt, dijon mustard, and horseradish sauce.
• Spread it over the tortillas and sprinkle one half cup of mozzarella cheese over the tortillas.
• Saute your green peppers until they are soft and the edges begin to golden.
• Cook your steak till it's desired doneness and sprinkle steak seasoning over it.
• Add a few peppers to each wrap, shredded steak, and bacon crumbles.
• Wrap up the tortilla and heat up both sides of the wrap, with a pan at medium high heat, over the stove, sprayed with nonstick cooking spray.
• Eat warm.