Crispy Chicken Philly Cheesesteak Wrap with Garlic Mayo

This crispy chicken Philly cheesesteak wrap brings together tender seared chicken, sweet bell peppers, and onions, all bound together with molten provolone and a swipe of garlic mayo.

Folded into a flour tortilla and toasted until golden, every bite delivers a satisfying crunch and a gooey, cheesy center. It's a quick, one-pan dinner that feels like a treat any night of the week.

The classic Philly cheesesteak gets a fun, handheld twist with this crispy wrap. Thinly sliced chicken is seared in butter with peppers and onions, then loaded with provolone and wrapped in a flour tortilla. A quick toast in the same skillet gives the outside a golden, shatteringly crisp finish while the inside stays warm and melty.

This recipe is perfect for busy weeknights, game day, or anytime you crave something indulgent and satisfying. With just a handful of ingredients and about 35 minutes, you can have a restaurant-quality meal at home.

Ingredients

Why this recipe works

Searing the chicken in butter over high heat creates a deep, savory crust that locks in juices. The sliced chicken cooks quickly, so it stays tender and moist.

Adding the peppers and onions to the same pan lets them pick up the browned bits, adding sweetness and complexity to the filling. This one-pan method builds layers of flavor without extra steps.

The garlic mayonnaise adds a creamy, tangy note that cuts through the richness of the cheese. Toasting the assembled wrap in a hot skillet creates a crispy exterior that contrasts with the soft, gooey inside. The diagonal cut reveals the stretchy cheese, making it as appealing to look at as it is to eat.

Notes and substitutions

Use a mix of chicken thighs and breasts for the best texture—thighs stay juicy, while breasts add leanness. If using only breasts, be careful not to overcook.

The provolone can be swapped for mozzarella or white American cheese, but provolone gives that classic Philly flavor. For the garlic mayo, a store-bought version works, or mix minced garlic into regular mayo.

Large flour tortillas (10-inch) are essential for holding the filling. Warm them briefly before assembling to prevent cracking. If you prefer extra heat, add a pinch of red pepper flakes to the chicken. The recipe is naturally low-carb if served without the tortilla, but the wrap is what makes it so fun to eat.

• chicken thighs and breasts: Use all chicken thighs for extra juiciness, or all breasts for leaner meat.
• provolone cheese: Swap in mozzarella, white American, or a blend of provolone and mozzarella.
• garlic mayonnaise: Mix 1/2 cup mayo with 1 minced garlic clove and a squeeze of lemon.
• flour tortillas: Use low-carb or whole wheat tortillas if preferred, but note they may crisp differently.

Equipment

• Large skillet
• Spatula
• Cutting board
• Chef's knife
• Measuring spoons
• Tongs
• Serving plate