Crispy Chicken Philly Cheesesteak Wrap with Garlic Mayo Tips, FAQ & printable recipe

Tips for success

For the crispiest wrap, toast it in a dry skillet over medium heat, pressing down with a spatula. This ensures even browning and a shatteringly crisp exterior.

If you prefer a softer wrap, skip the toasting step or toast it only briefly. The garlic mayo can be spread on the inside of the tortilla or served on the side for dipping.

To get the perfect cheese stretch, use a high-quality provolone that melts well. Avoid over-processing the filling—leave some chunks of chicken and vegetables for texture.

When slicing the wrap, use a sharp knife and a gentle sawing motion to keep the filling intact. Serve immediately for the best contrast between the crispy exterior and the molten interior.

Variations

• Spicy Chipotle Wrap: Add 1-2 tablespoons of chopped chipotle peppers in adobo sauce to the chicken mixture for a smoky, spicy kick. Use pepper jack cheese instead of provolone, and stir a little chipotle sauce into the garlic mayo.
• Mushroom and Swiss Wrap: Sauté 8 oz sliced mushrooms with the peppers and onions. Replace provolone with Swiss cheese for a nutty, earthy flavor. This variation adds a savory depth that pairs well with the garlic mayo.
• BBQ Chicken Wrap: Toss the cooked chicken with 1/2 cup of your favorite barbecue sauce before adding the cheese. Use cheddar cheese instead of provolone, and swap the garlic mayo for a smoky ranch dressing.
• Veggie Philly Wrap: Omit the chicken and double the amount of peppers and onions. Add sliced mushrooms and zucchini for extra heartiness. Use provolone or a dairy-free cheese alternative, and keep the garlic mayo (or use vegan mayo).

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 crispness.

Freezer

Assembled but untoasted wraps can be frozen for up to 2 months. Wrap individually in plastic wrap and foil.

Reheat

To reheat refrigerated wraps, place them in a dry skillet over medium heat for 2-3 minutes per side, or in a toaster oven at 350°F (175°C) for 5-7 minutes.

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 heated through. The wraps may lose some crispness after refrigeration, but they will still taste delicious.

The chicken and vegetable filling can be cooked ahead and stored in the refrigerator for up to 2 days. When ready to serve, reheat the filling in a skillet, add the cheese, and assemble the wraps.

The garlic mayo can also be made in advance and kept chilled. Toast the wraps just before serving to maintain crispness.

Serving ideas

Serve the wraps warm, cut in half diagonally to show off the cheesy interior. They pair well with a side of crispy fries, a simple green salad, or roasted vegetables. For a fun game-day spread, cut the wraps into smaller pieces and serve as appetizers.

These wraps are satisfying on their own, but you can also add a drizzle of hot sauce or a sprinkle of fresh herbs for extra flavor.

If you have leftover garlic mayo, use it as a dip for the wraps or for roasted potatoes. The recipe is versatile enough to be customized with your favorite add-ins, such as mushrooms or jalapeños.

Frequently asked questions

Recipe card

Crispy Chicken Philly Cheesesteak Wrap with Garlic Mayo

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 2 lb boneless, skinless chicken thighs and breasts, thinly sliced
• 2 tbsp butter
• 2 bell peppers, sliced
• 1 large yellow onion, sliced
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz provolone cheese, sliced
• 4 large flour tortillas (10-inch)
• 1/2 cup garlic mayonnaise

Instructions

1. 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).
2. 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.
3. 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.
4. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

650

Protein

38 g

Carbohydrates

35 g

Fat

40 g

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