Chicken Philly Cheese Wrap Food

CHEESY CHICKEN WRAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Place chicken breasts into a large pot and cover with salted water by several inches; bring to a boil. Reduce heat to medium and simmer until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool. Shred chicken using two forks.
• Thoroughly mix Monterey Jack cheese, Cheddar cheese, cream cheese, salt, and pepper together in a bowl. Stir chicken into cheese mixture.
• Separate crescent roll dough and lay each piece flat on a work surface. Spread chicken-cheese mixture onto each piece of dough and roll dough into crescent roll shapes. Place rolls on prepared baking sheet and brush with melted butter.
• Bake in the preheated oven until cheese is melted and rolls are golden, 20 to 25 minutes.

CHICKEN PHILLY CHEESE SANDWICH

Steps:

• Preheat oven to 350 degrees. In a large skillet, heat Worcestershire sauce, mushrooms, onions and green peppers. Add Curly's Sauceless Chicken from the tub. Stir and remove from heat. Place ample servings on tasty, sub buns and top with provolone cheese.
• Place subs on a cookie sheet and heat in oven for 5-7 minutes until cheese melts. Remove from oven and serve with chips and a pickle.

CHICKEN PHILLY CHEESE WRAP

Steps:

• Heat medium sized skillet on medium high heat.
• Add oil, peppers, onions, and sliced chicken. salt and pepper to taste. Cook for 5 minutes until chicken is done.
• Add mushrooms and cook 2 more minutes.
• Drain excess oil, pour equal sized portions into tortillas. Add half of the cheese to each.
• Wtap tortillas burrito style and serve.

PHILLY CHEESESTEAK PITA

Steps:

• Combine sliced steak and garlic in re-sealable bag and marinate about 2 hours in refrigerator.
• In saucepan, cook onions, and mild banana peppers, in oil over hight heat, until charred. Remove from pan.
• Add Beef to pan and season with salt and pepper.
• When beef is nearly cooked, add back onions and peppers. Continue coking to preferred doneness.
• Meanwhile, lightly sprinkle pitas with water, wrap in parchment paper or paper towels and warm in microwave, about 15 seconds.
• Remove pitas from paper, spread each pita with mustard down the middle and cover with 1/4 of the meat mixture.
• Top with pepper rings, cocktail onions, pickles and cover with cheese.
• Fold the bottom side of the pita over the filling and roll to make a cone.
• Wrap each pita in aluminum foil and place back in pan ( or BBQ), so that sandwiches warm and cheese melts. Serve immediately.

PHILLY CHEESESTEAK WRAPS RECIPE

Steps:

• Thinly slice onion and green pepper.
• In a skillet over medium heat, cook onion, pepper, and olive oil until tender and slightly browned. Remove from heat and set aside.
• Salt and pepper flank steak and thinly slice, then cook over medium heat until it reaches desired doneness.
• Place an even portion of steak, onions, and peppers on each tortilla, then top each with a slice of provolone cheese. Roll up and serve while warm.

BAKED CHICKEN, VEGGIE & CHEESE WRAPS

Steps:

• Preheat oven to 350°F.
• Heat the olive oil in a large pan over medium-high heat. Add broccoli and sun-dried tomatoes, and saute for 5 minutes.
• Add the baby spinach, and cook until wilted, about 2-3 minutes.
• Remove pan from heat. Add rest of ingredients, except for the tortillas and rest of oil, and stir to combine well.
• Place about 1-1/3 cups of the chicken mixture in each tortilla. Roll into a wrap/burrito, and place on a sprayed baking pan seams side down. Brush the wraps with the remaining olive oil.
• Bake at 350F for 25 minutes, or until the tortillas are lightly browned and crispy. Let stand for at least 10 minutes, because filling will be hot!

CHICKEN CHEESE WRAPS

Steps:

• In a large bowl, mix well salsa and drained chicken (mix well enough to break up any large chunks of meat).
• Place large spoonful in center of tortilla.
• Top with shredded cheese.
• Spread out evenly--avoid getting too close to edges of tortilla.
• Either fold in half and grill about 4-5 minutes on George Foreman-type grill.
• OR:.
• Roll up and fry or bake until golden and crispy.

CHICKEN PHILLY

Steps:

• Cut each chicken breast into thin, almost deli-style slices with a meat slicer or very sharp knife. Toss with Cajun seasoning and let rest to absorb the seasoning and thaw, 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
• Melt clarified butter in a skillet over medium heat. Add onion and green pepper; saute for 2 to 3 minutes. Add chicken and mushrooms. Use a fork or spatula to break apart the chicken as it cooks-you want that authentic shredded/pulled texture. Cook until chicken is very nearly done, about 8 minutes.
• Add pepper Jack cheese and banana peppers. Toss and stir until cheese is well incorporated, melted, and gooey.
• Spread mayonnaise on the insides of the rolls, then load them up with the meat-cheese mixture and transfer to the prepared baking sheet.
• Toast in the preheated oven until cheese is slightly brown and rolls are crisp and toasted, about 3 minutes. Serve immediately.