Friday, August 12, 2011

Philly Chicken Wraps

Here is a twist on the traditional Philly Chicken Sandwiches by using a wrap in place of the hoagie bun.  It was much lighter and a nice change, although I do love my bread.


1 lb boneless skinless chicken breasts, cut into strips
kosher salt
black pepper
garlic powder
1 T olive oil
1 T butter
1 cup button mushrooms, cut in half
1/2 yellow onion, sliced
Provolone cheese slices
Tortilla wraps
shredded lettuce
diced tomatoes

In a large skillet over medium low heat, add the butter, mushrooms, and onions.  Cook until mushrooms are tender and onions just begin to brown around the edges.  Transfer to a bowl.

Season the sliced chicken with kosher salt, black pepper, and garlic powder.  In the same skillet over medium high heat, add the olive oil and seasoned chicken.  Stir chicken and continue to cook until completely cooked through.  Add the mushroom and onions to the chicken and stir well.  Add slices of provolone cheese to top of chicken/mushroom/onion mixture, cover with a lid, and turn off the heat.

Dampen a few paper towels and wrap around the tortilla wraps.  Heat in the microwave until warm, about 45 seconds.  Assemble the wraps.  Spread the wrap with a layer of mayonnaise, chicken/mushroom/onion/cheese, shredded lettuce, and diced tomatoes.  Fold up ends, then wrap and roll.  Enjoy!


  1. I have two packages of boneless skinless chicken breasts in the fridge and didn't know what to do with them - you've just solved that problem - thanks!

  2. Yum! I have all these things in my fridge, too! Looking forward to this!!

  3. Sounds delicious to me! Yum


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