Grilled chicken cheesesteak marinated in a fragrant mixture of spices. The most hearty chicken wraps, stuffed with cheese earthy veggies, and can also be topped with a drizzle of zingy yogurt sauce. Chicken cheesesteak wrap is truly sustaining and nutritious!
for 4 servings
1kg boneless skinless chicken breast
4 tablespoons olive oil
1 large onion, sliced
1 green bell pepper, sliced
½ teaspoon black pepper
2 teaspoons sliced or powdered hot chili peppers
Salt to taste
1⁄4 cup low-fat cheese, shredded divided
4 pita bread, or 4 whole wheat tortillas
Tip: Use your DRY favourite seasoning and spices mixes for marinating the chicken. Best taste to your choice.
Cut chicken into bits. Combine all marinade ingredients in a large bowl and whisk together, add the chicken thighs and coat evenly. Cover, chill and allow to marinate for about 1 hour and up to 12 hours.
Glaze skillet with olive oil and place over medium high heat.
Add marinated chicken to the heated pan and grilled with sliced onion and hot pepper. Cook and stir still chicken is done.
Lay your pita bread or warm tortillas and spread cheese in an evenly.
Top with grilled chicken, and extra chili peppers and extra veggies if using.
Tightly fold sides of tortilla to form a shawarma or burrito.
Heat a skillet or grill to medium heat.
Place the wraps and grill for about 1-2 minutes on each side or until wraps are crispy and golden.
Remove from heat, slice in half, and serve hot.