Wednesday, September 28, 2011
Chicken Marsala Wrap
When I ran across this recipe I became obsessed with making it. I thought about it from the day I saw it until the day I finally prepared it. I don't know if it was the gooey cheese covering the delicious chicken and mushroom mixture, or if it was the fact that this whole combo is wrapped up in a flour tortilla, but I just couldn't stop thinking about it. And man oh man- this did NOT disappoint. John and I both gobbled these up with excitement. I think the best part is just how easy they are. It's perfect for a weeknight meal and it's just so delicious.
Source: Slightly adapted from Quick Dish
1/2 tbsp olive oil
1/2 cup thin sliced white onions
6 oz. white sliced mushrooms
1 cup cooked chicken
1/2 cup marsala wine
4 slices provolone cheese
2 flour tortillas
1- In a large skillet heat the oil over medium heat. Add the onions and mushrooms, cooking until soft (about 10 minutes).
2- Add the wine and chicken, allowing the wine to cook down. If the sauce doesn't thicken and coat the mixture turn the heat up until completely coats the mixture.
3- Turn off the heat and divide the chicken mixture over the tortillas. Top with the cheese and wrap tightly, allowing the cheese to sit a couple minutes and melt. Slice and serve hot.
**I don't love my wraps overly stuffed so I had a bit of the chicken mixture left- this is flexible- easily add more tortillas/more mixture, etc.