Crispy Chicken & Cheese Wrap Pie Step-by-step instructions

Before you start

Before you start, make sure your chicken is diced into bite-sized pieces and your vegetables are chopped. Have your tortillas, butter, and cheese ready.

You'll also want a large nonstick skillet (10 to 12 inches) with a lid, and a large plate for flipping the pie. If using yufka, keep it covered with a damp towel to prevent it from drying out.

Instructions

Sauté and Prep

1. 1Sauté the Chicken and Vegetables
   Heat a large nonstick skillet over medium-high heat. Add the diced chicken breast and cook, stirring occasionally, until no longer pink, about 5 minutes. Add the diced onion, red bell pepper, and green pepper, and cook for another 3-4 minutes until the vegetables are softened and the chicken is cooked through. Stir in paprika, cumin, black pepper, and salt to taste. Remove the chicken mixture from the skillet and set aside.
   Look for Chicken is golden and vegetables are tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; cook in batches if needed to get a nice sear.
2. 2Prepare the Skillet
   Wipe the skillet clean and place it over low heat. Add the butter and let it melt, tilting the pan to coat the bottom evenly. Lay the three tortillas in the skillet, overlapping them in a flower pattern so that the edges hang over the sides of the pan. Press them together in the center to form a solid base.
   Look for Tortillas are evenly arranged with overhanging edges.
   Tip If using yufka, handle gently as it is thinner and more delicate.

You should have a skillet full of juicy, caramelized chicken and vegetables, seasoned with paprika and cumin. The chicken is cooked through and the peppers are tender-crisp. The tortillas are arranged in the buttered skillet, edges hanging over the sides, ready to be filled.

Assemble and Cook

3. 3Fill and Top with Cheese
   Spread the cooked chicken and vegetable mixture evenly over the tortilla base. Sprinkle 1 1/2 cups of the shredded mozzarella over the filling. Fold the overhanging tortilla edges inward, overlapping them to enclose the filling completely. Sprinkle the remaining 1/2 cup of mozzarella over the top of the pie.
   Look for Filling is evenly distributed and edges are folded in.
   Tip Press the edges gently to seal; a little cheese on top will melt into a crust.
4. 4Cook the Pie
   Cover the skillet and cook over medium-low heat for 5 minutes, until the bottom is golden and crispy. Carefully flip the pie using a large plate or a second skillet. Cook uncovered for another 5 minutes, until the second side is golden brown and the cheese on top is melted and bubbly.
   Look for Both sides are golden brown and the cheese is bubbling.
   Tip Use a plate to flip: slide the pie onto the plate, then invert it back into the skillet.

The pie is assembled, filled with the chicken mixture and cheese, and the edges are folded in. It's now cooking in the skillet, filling your kitchen with the aroma of toasting tortillas and melting cheese.

The bottom should be golden and crisp after the first 5 minutes, and the top will be browning during the second side.

Rest and Serve

5. 5Rest and Serve
   Remove the skillet from the heat and let the pie rest for 2-3 minutes. Slice into wedges and serve warm, showing off the cheese pull.
   Look for Pie is set and holds together when sliced.
   Tip Letting it rest helps the layers set for cleaner slices.

The pie is golden brown on both sides, and the cheese is bubbling and slightly crisp at the edges. Let it rest for a few minutes, then slice into wedges. The cheese should pull dramatically, and the layers should hold together beautifully.

Common mistakes

A common mistake is using too high heat, which burns the tortillas before the filling heats through. Keep it at medium-low and be patient.

Another pitfall is overfilling the pie—stick to the recommended amount so it's easy to fold and flip. Also, don't skip the butter; it's essential for that golden, crispy crust.

How to tell it’s done

The pie is done when both sides are deeply golden brown and crispy, and the cheese on top is fully melted and bubbling. The internal temperature of the chicken should reach 165°F (74°C) to ensure it's safely cooked.

Let the pie rest for a couple of minutes before slicing so the layers set and the cheese doesn't run out everywhere.

• Poultry: 165°F (74°C) in the thickest part