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Recipe Thursday-Devault Chicken Steak Pressed Wrap

Posted on September 24th, 2015 | Posted in Recipes, Sandwich, Supplier of the Month

Devault Chicken Steak (1 of 1)

We tried to think of other fresh ideas to use Devault’s Breakaway Marinated Chicken Steak instead of the traditional chicken cheesesteak sandwich. This recipe has a lot of fresh flavors going on with caramelized onions, sauteed mushrooms and spinach and roasted red peppers. You can make the filling ahead of time, to save prep time, and then press the wrap when ready to serve.

Click here to view the Devault Foods products that are on special this month.

Yield 6 Servings
Ingredients
3 tablespoons olive oil, divided (992055, 3LTR)
3 onions, medium or large, sliced (00691, 50#)
1/2 teaspoon of kosher salt, divided (CQS030, 3#, Diamond Crystal)
1 pound roasted red bell pepper, sliced (990154, 6/#10, Del Sol)
1 pound small mushrooms, sliced (such as button mushrooms, shiitake, oyster, etc.) (02628, 1/3#)
3 garlic cloves, minced (03016, 5#)
3 cups baby spinach (04488, 4#)
1/4 teaspoon ground pepper (CQP064, GAL)
1 1/2 cups grated Parmesan cheese (LCF701, 5#, Red Cow)
1 1/2 pounds Devault Marinated Breakaway Chicken Steak (DVF2934, 10#)
6 12″ flour tortillas (TU72491, 6/12CT, Tumaro)

Method
Heat 1 tablespoon olive oil on high heat in a large skillet, when oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with spatula. The onions should start to brown, but without burning (a couple of onions may be burnt here and there, but overall they should not be charred). Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. Total you should have cooked onions for 30 minutes. Remove from heat and sprinkle onions.

After you have started cooking onions, heat 1 tablespoon olive oil in another pan, and add sliced mushrooms and minced garlic. Add just a pinch of salt. Reduce heat to medium-low and cook mushrooms and garlic covered for about 20 minutes, occasionally stirring. When done add 3 cups of spinach and 1 pound of roasted red pepper, stir on low heat just until spinach wilts. Drain out any liquid and add to the pan with caramelized onions.

While cooking mushrooms heat 1 tablespoon olive oil in dutch oven over medium heat and add chicken steak. Shred steak as cooking for about 10 minutes, until cooked through. Then add finished spinach mixture to dutch oven with 1/4 teaspoon of salt and pepper.

Lay tortilla out and fill with 1/6th of filling and 1/4 Parmesan cheese. Fold in edges and roll up tightly. Heat nonstick skillet to medium low heat. Place wrap with weight on top to press it flat. I use a dutch oven. Heat for 2 minutes on each side. Slice in half and enjoy!
Recipe from the kitchen of Kristy Mellinger

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