This isn’t exactly the same, but I called mine Hobo Packs too. I couldn’t help chiming in because of the name coincidence.
While visiting a friend in Phoenix, I struggled with a very understocked kitchen. She had salt, pepper, olive oil, and milk. That’s it. I raided a local supermarket and came back with spinach, onions, chicken, avocado, mozzarella, parmesan, and low-carb whole wheat wraps. I also grabbed a packet of cumin from the ethnic food aisle. (“Cumin molino” is ground cumin for 60 cents vs. $4 per bottle. I don’t like to pay more just for brand names.)
Sprinkle salt & cumin on both sides of each chicken breast, and let it sit for 5-10 minutes to bring the moisture to the surface. Bring a pan to med-high heat, throw in a dash of olive oil, and sear the chicken for 4-5 minutes per side. Set the chicken aside to cool.
In the same pan over medium heat, cook the sliced or diced onions. I like to caramelize them, so I refrain from adding salt until they’re already beginning to brown. Add salt too soon, and the onions retain their moisture & don’t sweeten as much.
While the chicken & onions cooked, I thinly sliced my mozzarella and grated my parmesan. You can use pre-grated cheese. I just prefer to do it myself.
In another pan, I toast the whole wheat wraps with just a drop of oil and 30-445 seconds of heat per side. This takes out the raw flavor and makes them more flexible.
Just before I remove the onions from heat, I toss in the spinach leaves. You can do them whole or cut up as a chiffonade.
Now we pull it all together. Lay out a wrap. Add mozzarella down the center. Lay on strips of your seared chicken, top with the onion & spinach mixture, and then sprinkle on some parmesan. I like to add the avocado as strips on top. (Even better if you can get the avocado out in one piece, then cut into strips & sear it in the chicken juices.)
I fold the wraps up and then toss them back in the pan to sear the top & bottom.
The first few wraps were eaten on the spot as lunch, but I packed the rest individually in foil. They made for quick-reheat snacks during my stay in Phoenix, and I even carried 3 of them to the top of Camelback Mountain. As other people sat & ate trail mix and granola bars, I pulled out my Hobo Packs, unwrapped the foil, and enjoyed a very healthy meal.