Crispy Chicken Philly Cheesesteak Wrap with Garlic Mayo Step-by-step instructions

Before you start

Before starting, slice the chicken into thin strips—this helps it cook quickly and evenly. Slice the bell peppers and onion into similar-sized strips. Measure out the garlic powder, salt, and black pepper.

Have the provolone slices ready, and set out the tortillas and garlic mayo. Preheat a large skillet over medium-high heat. If using a cast-iron or stainless steel pan, make sure it's hot before adding the butter to get a good sear.

Instructions

Searing the Chicken and Vegetables

1. 1Sear the Chicken and Vegetables
   Heat a large skillet over medium-high heat and add the butter. Once melted and sizzling, add the sliced chicken thighs and breasts in an even layer. Sprinkle with garlic powder, salt, and black pepper. Let the chicken sear undisturbed for 2-3 minutes until browned on one side, then add the sliced bell peppers and yellow onion. Cook, stirring occasionally, for 5-7 minutes until the vegetables are tender and the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
   Look for The chicken should be golden brown and the peppers and onions softened but still slightly crisp.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan—if needed, cook the chicken in two batches to get a good sear.

The chicken should be golden brown on the outside and cooked through, with the peppers and onions softened but still slightly crisp. The aroma will be savory and buttery. The mixture should look juicy, not dry, and the vegetables should be coated in the pan juices. This is the base for the filling.

Melting the Cheese

2. 2Add the Cheese and Melt
   Reduce the heat to low. Lay the provolone slices over the chicken and vegetable mixture. Cover the skillet with a lid or a sheet of foil and let the cheese melt for 2-3 minutes, until it is gooey and fully melted. Stir gently to combine the melted cheese with the chicken and vegetables.
   Look for The cheese should be completely melted and stretchy when you lift the mixture.
   Tip Covering the pan traps steam and helps the cheese melt evenly without drying out the chicken.

The provolone should be fully melted and stretchy, coating the chicken and vegetables evenly. The mixture will look glossy and cohesive. When you lift the spoon, the cheese should pull into long strands. The pan should be moist but not watery. This is the stage where the filling becomes irresistibly gooey.

Toasting the Wraps

3. 3Assemble and Toast the Wraps
   Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable. Spread about 2 tablespoons of garlic mayonnaise over each tortilla. Divide the cheesy chicken mixture among the tortillas, placing it in the center. Fold the sides inward, then roll tightly into a burrito shape. Return the wraps to a clean skillet over medium heat, seam-side down, and toast for 2-3 minutes per side until golden brown and crispy.
   Look for The wraps should be golden brown and crisp on both sides, with the cheese starting to ooze out slightly.
   Tip Press gently with a spatula while toasting to get an even, crispy crust.
4. 4Slice and Serve
   Transfer the toasted wraps to a cutting board and let them rest for 1-2 minutes. Slice each wrap diagonally in half to show the cheesy filling. Serve warm, with extra garlic mayonnaise on the side if desired.
   Look for The cheese should stretch when you pull the halves apart.
   Tip Letting the wrap rest before slicing helps it hold its shape and prevents the filling from spilling out.

The wraps should be golden brown and crisp on both sides, with the cheese starting to bubble out slightly. The exterior should feel firm to the touch, and the inside should be hot and melty.

When you slice the wrap, the cheese should stretch dramatically. The wraps should hold their shape without falling apart.

Common mistakes

One common mistake is overcrowding the skillet when searing the chicken, which lowers the temperature and steams the meat instead of browning it. Cook in batches if needed.

Another issue is overfilling the tortillas, which makes them hard to roll and can cause them to burst during toasting. Use about 1 cup of filling per wrap. Also, do not skip warming the tortillas—cold tortillas crack when folded.

How to tell it’s done

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. The filling should be hot and the cheese completely melted.

The wraps are done when they are golden brown and crisp on both sides, with the cheese starting to ooze out slightly. Let the wraps rest for a minute before slicing to allow the filling to set slightly, making them easier to handle.

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