Crispy Chicken Philly Cheesesteak Wrap with Melted Provolone Step-by-step instructions

Before you start

Before starting, slice the chicken into thin strips and slice the bell peppers and onion. Have all ingredients measured and within reach. Set a large skillet over medium-high heat to warm up.

If using a cast-iron skillet, let it heat for a few minutes longer to ensure even browning. Prepare a clean work surface for assembling the wraps. Have a lid for the skillet ready when melting the cheese.

Instructions

Sear and Caramelize

1. 1Sear the Chicken and Vegetables
   Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced chicken in a single layer and season with garlic powder, salt, and black pepper. Cook without stirring for 2–3 minutes until browned on one side, then stir and continue cooking until the chicken is cooked through and no longer pink in the center, about 5–6 minutes total. Transfer the chicken to a plate and set aside.
   Look for Chicken is golden brown on the edges and fully opaque in the center.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Don't overcrowd the pan; cook in batches if needed to get a good sear.
2. 2Caramelize Peppers and Onions
   In the same skillet, melt the remaining 2 tablespoons of butter. Add the sliced bell peppers and onion. Cook over medium-high heat, stirring occasionally, until the vegetables are softened and deeply caramelized, about 8–10 minutes. The edges should be browned and sweet.
   Look for Peppers and onions are tender and golden brown with sweet, charred spots.
   Tip Let the vegetables sit undisturbed for a minute at a time to encourage caramelization.
3. 3Combine Chicken and Vegetables
   Return the cooked chicken to the skillet with the peppers and onions. Toss everything together and let it heat through for 1–2 minutes, allowing the flavors to meld.
   Look for The mixture is hot and aromatic, with chicken and vegetables evenly distributed.
   Tip Scrape up any browned bits from the bottom of the skillet for extra flavor.

The chicken is golden brown on the edges and fully cooked through, with an internal temperature of 165°F (74°C). The peppers and onions are soft, sweet, and deeply caramelized with charred spots.

The skillet has browned bits that add flavor to the filling. Everything is hot and aromatic, ready for the cheese.

Melt and Assemble

4. 4Melt the Cheese Over the Filling
   Lower the heat to medium-low. Lay the provolone slices over the chicken mixture in an even layer, then sprinkle the shredded mozzarella on top. Cover the skillet with a lid and let the cheese melt completely, about 2–3 minutes. The cheese should be fully melted and gooey.
   Look for The cheese is completely melted and starts to bubble around the edges.
   Tip Covering the skillet traps steam and helps the cheese melt evenly without burning.
5. 5Stir the Cheesy Filling
   Stir the melted cheese into the chicken and vegetables until everything is coated in a rich, creamy cheese sauce. The mixture should be thick and cohesive, with long cheese pulls when lifted.
   Look for The filling is fully combined, with cheese stretching between the spoon and the skillet.
   Tip Keep the heat low to prevent the cheese from separating.
6. 6Assemble the Wraps
   Lay a flour tortilla on a clean work surface. Spread 2 tablespoons of garlic mayo down the center of the tortilla. Spoon about 1 cup of the cheesy chicken filling onto the lower third of the tortilla. Fold the sides inward, then roll the tortilla tightly from the bottom to enclose the filling completely.
   Look for The tortilla is tightly rolled with no gaps, and the filling is fully enclosed.
   Tip Don't overfill; use about 1 cup of filling per wrap for a manageable roll.

The cheese is completely melted and coats the chicken and vegetables in a creamy, gooey sauce. The tortillas are spread with garlic mayo and filled with a generous scoop of the cheesy mixture. The wraps are rolled tightly and securely, with no gaps or tears. The filling is hot and ready for toasting.

Toast and Serve

7. 7Toast the Wraps Until Golden
   Heat a clean skillet over medium heat. Place the wraps seam-side down in the skillet, working in batches if needed. Toast for 2–3 minutes per side, until golden brown and crispy on the outside. The cheese inside should be hot and fully melted.
   Look for The tortillas are golden brown with crisp spots and feel firm to the touch.
   Tip Press gently with a spatula while toasting to ensure even browning.
8. 8Rest and Serve
   Transfer the toasted wraps to a cutting board and let them rest for 2–3 minutes. This helps the cheese set slightly and makes slicing easier. Cut each wrap diagonally in half and serve warm.
   Look for The wraps are crisp and hold their shape when cut, with cheese stretching from the cut.
   Tip Use a serrated knife for a clean cut without squishing the filling.

The wraps are golden brown and crispy on both sides, with a firm exterior that yields to a soft, cheesy interior. When cut, the cheese stretches and the filling holds together. The wraps are hot throughout and ready to serve immediately. The contrast of crisp tortilla and molten cheese is perfect.

Common mistakes

Overcrowding the skillet when searing the chicken can cause it to steam instead of brown, so cook in batches if necessary. Slicing the chicken too thickly will extend the cooking time and make it tough.

Not letting the cheese melt fully before assembling can result in a messy wrap. Overfilling the tortillas makes them hard to roll and they may burst open while toasting.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. The peppers and onions should be tender and caramelized with browned edges.

The cheese should be completely melted and bubbling. The wraps are done when the tortillas are golden brown and crispy on both sides, and the filling is hot throughout.

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