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
1 T olive oil
1 T butter
1 cup button mushrooms, cut in half
1/2 yellow onion, sliced
Provolone cheese slices
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!