Chicken cheesesteaks wrap panini

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Nb persons: 4
Yield:
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Serves 4. Hands on time: 20 minutes. Total time: 1 hr Ingredients:
1 large	yellow onion, very thinly sliced (about 4 cups)
2 Tbsp	malt vinegar
1/4 cup	water
1 large	red bell pepper, sliced into 1/4" strips
8 oz	cremini mushrooms, stemmed and thinly sliced (about 2 cups)
2 4 oz boneless, skinless chicken breasts, sliced into about 1/8-1/4 inch pieces
1/4 tsp	black pepper
2 oz	low-fat cheddar cheese, grated, (1/2 cup)
1/4 cup 1%	milk
4 large	whole wheat or multigrain wraps, (about 12" in diameter)

Instructions:
Heat a large sauté pan on high. When skillet is hot, add onion and stir constantly for 2 minutes, until onion begins to soften and release a bit of liquid. Reduce heat to med-high and cook onion for 2 more minutes without stirring.

Add vinegar and 1/4 cup water, a bit at a time, stirring and scraping any brown bits from bottom of skillet as liquid evaporates. Reduce heat to low and let onion simmer for 30 minutes, stirring occasionally, until very soft, sweet and golden.

Meanwhile, heat a separate large sauté pan on high. Add red pepper and mushrooms to hot, dry pan and sauté for 2 minutes, stirring constantly as vegetables soften and release moisture. Reduce heat to med-low and let vegetables simmer for 5 minutes, until very soft and most of liquid has evaporated.

Increase heat to high and add chicken to pan. Sauté for 5 to 7 minutes, stirring often, until chicken is cooked all the way through. Season with black pepper, cover pan and reduce heat to very low to keep mixture warm.

When onions are very soft, add cheese and milk to skillet, stirring as cheese melts into onion.

Place a quarter of of chicken mixture and quarter of onions in a line on bottom third of each wrap, leaving about 2 inches empty on each end. Roll the bottom end over mixture, squeezing gently around filling. Continue to roll up the rest of the wrap. If any filling spills out as you roll, simply add it back in through the ends.

Place wrap on a panini press, seam-side-down. Press wrap for 2 minutes to toast. Alternatively, position wrap on a hot grill pan on med-high heat. Set a small, heavy saucepan on top of wrap to press it down gently and grill for 2 minutes, until grill marks are visible and wrap is crisp and toasted. Carefully turn wrap over and repeat on opposite side.

Nutrients: 273 calories, 31g carbohydrate, 23g protein, 307 mg sodium, 38mg cholesterol

Recipe uploaded with Shop'NCook for iPhone.

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