Tony’s Gluten Free Take on California Chicken Cheesesteak at Jersey Mike’s

Ingredients

• 1 lb Boneless skinless chicken breast (partially frozen for easier slicing)
• 4 Large Gluten-Free tortillas (Rice flour or Cassava blend recommended)
• 8 slices White American cheese (Deli quality, not the plastic-wrapped singles)
• 2 cups Iceberg lettuce, shredded thin (Shred it yourself for maximum crunch)
• 2 Roma tomatoes, sliced thin
• 1/2 cup High-quality Mayonnaise (e.g., Duke's or Hellmann's)
• 1 tbsp Olive oil
• 1 tbsp Santa Maria Select Blend

Instructions

1. Place your chicken breasts in the freezer for about 30 minutes. This firms up the protein structure, allowing you to slice it paper-thin against the grain. This is the secret to authentic cheesesteak texture.
2. Heat a large griddle or cast-iron skillet over medium-high heat. Add the olive oil. Once it shimmers, toss in the shaved chicken. Spread it out to get a hard sear.
3. Season the meat generously with Santa Maria Select Blend. Let it cook undisturbed for 2 minutes to develop a crust, then flip and start chopping it with your spatula into bite-sized bits.
4. Once the chicken is fully cooked (about 4-5 minutes), reduce heat to low. Arrange the meat into four rectangular piles in the pan roughly the size of your wraps.
5. Lay 2 slices of White American cheese over each pile. Let it melt completely into the cracks of the meat. Do not rush this; we want a cohesive meat-cheese matrix.
6. While the cheese melts, warm your Gluten-Free tortillas in a separate dry pan or microwave for 10 seconds to make them pliable. Cold GF wraps crack; warm ones roll.
7. Assembly time: Slather a generous layer of mayonnaise down the center of each tortilla.
8. Transfer a spatula-full of the cheesy chicken directly onto the mayo. Top immediately with the cold shredded lettuce and tomato slices.
9. Fold the sides in and roll it tight like a sleeping bag. Return the wrap to the hot pan, seam-side down, for 30 seconds to seal it and crisp the exterior. DUNZO!