Crispy Chicken Philly Cheesesteak Wrap with Melted Provolone Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use a combination of provolone and mozzarella. Provolone adds a sharp, savory flavor, while mozzarella provides that long, stretchy texture.

Shred the mozzarella yourself for better melting, as pre-shredded varieties often contain anti-caking agents that prevent smooth melting.

To get a super crispy tortilla, use a well-heated skillet and a little butter. Don't move the wrap too soon; let it toast undisturbed for 2–3 minutes per side.

Press down gently with a spatula to ensure even browning. If making multiple wraps, keep the finished ones warm in a low oven while toasting the rest.

Variations

• Spicy Jalapeño: Add sliced jalapeños to the peppers and onions while cooking, and use pepper jack cheese instead of provolone for extra heat. Serve with a drizzle of hot sauce.
• Mushroom Swiss: Sauté 8 oz sliced mushrooms with the peppers and onions. Swap the provolone for Swiss cheese and use a garlic aioli instead of mayo for a earthy, nutty flavor.
• BBQ Bacon: Stir 1/2 cup barbecue sauce into the chicken mixture before adding the cheese. Top with crispy cooked bacon pieces and use cheddar cheese for a smoky, tangy twist.
• Low-Carb Wrap: Use large lettuce leaves or low-carb tortillas instead of flour tortillas. Skip the garlic mayo and use a light spread of mustard or hot sauce to keep it low-carb.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or toaster oven to restore crispiness.

Freezer

Freeze assembled but untoasted wraps for up to 2 months. Thaw overnight in the refrigerator, then toast in a skillet until golden and hot.

Reheat

Reheat wraps in a skillet over medium heat for 2–3 minutes per side, or in a toaster oven at 350°F (175°C) for 5–7 minutes until hot and crispy.

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for 2–3 minutes per side, or in a toaster oven until hot and crispy. Avoid microwaving, as it makes the tortilla soggy.

The chicken and vegetable filling can be cooked up to 3 days ahead and stored in the refrigerator. Assemble the wraps just before serving. The filling can also be frozen for up to 2 months; thaw overnight in the refrigerator before using.

Serving ideas

Serve the wraps whole or cut diagonally in half to show off the cheese pull. They are hearty enough to be a complete meal on their own, but you can pair them with a simple green salad or a bowl of tomato soup for a more substantial dinner.

For a game-day spread, cut them into smaller pieces and serve with extra garlic mayo for dipping.

These wraps are best enjoyed hot, right after toasting, when the cheese is at its most molten and the tortilla is at its crispiest.

If you're serving a crowd, keep the wraps warm in a 200°F (95°C) oven for up to 30 minutes. The crispiness will soften slightly but the flavor remains delicious.

Frequently asked questions

Recipe card

Crispy Chicken Philly Cheesesteak Wrap with Melted Provolone

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 2 lb boneless skinless chicken thighs and breasts, thinly sliced
• 4 tbsp butter, divided
• 2 bell peppers, sliced
• 1 large yellow onion, sliced
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 slices provolone cheese
• 1 cup shredded mozzarella cheese
• 4 large flour tortillas (burrito-size)
• 1/2 cup garlic mayo

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

720

Protein

48 g

Carbohydrates

38 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.