Grilled Chicken, Ham & Swiss Wraps
- 3 boneless, skinless chicken breasts (5–6 oz/150–175 g each)
- 1 tbsp (15 mL) canola oil
- 2 1/2 tbsp (37 mL) Dijon Mustard Rub, divided
- 2 medium whole dill pickles
- 4 oz (125 g) Swiss cheese
- 1/2 cup (125 mL) light mayonnaise
- 1 garlic clove, pressed
- 12 thin slices (6 oz/175 g) low-sodium deli ham
- 3 (11-in./28-cm) flour tortillas (see Cook’s Tip)
Brush chicken with oil using Chef’s Silicone Basting Brush; sprinkle with 2 tbsp (30 mL) of the rub. Arrange chicken in Small Ridged Baker; cover with Parchment Paper. Microwave on HIGH 5-6 minutes or until internal temperature reaches 165ºF (74ºC). Remove chicken from baker to clean Cutting Board; cool 5 minutes. Dice chicken into 1/2-in. (1-cm) pieces with Chef’s Knife.
Meanwhile, slice pickles lengthwise with Serrated Peeler. Grate cheese with Microplane® Adjustable Coarse Grater. Combine mayonnaise, garlic pressed with Garlic Press and remaining 1/2 tbsp (7 mL) rub in Classic Batter Bowl; mix well. Add chicken to batter bowl; stir to coat.
To assemble wraps, layer two slices of the ham widthwise over center of one tortilla, overlapping as necessary; top with one-third of the chicken mixture, one-third of the pickles, two additional slices of ham and one-third of the cheese. Fold in sides of tortilla and roll up tightly burrito style. Repeat two times for a total of three wraps.
Preheat Grill Pan and Grill Press over medium-low heat 5 minutes. Place wraps in pan; top with Grill Press and cook 3-4 minutes per side or until grill marks appear. Remove wraps from pan; cut in half on a bias and serve immediately.
- 6 servings of 1/2
Nutrients per serving:
U.S. Nutrients per serving: Calories 370, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 80 mg, Sodium 950 mg, Carbohydrate 20 g, Fiber 1 g, Protein 28 g
Warming the tortillas will make them easier to roll up. To warm tortillas, place them between paper towels and microwave on HIGH 30–45 seconds or until warm.