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Grilled Chicken, Ham & Swiss Wraps

3   boneless, skinless chicken breasts (56 oz/150175 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)
  1. 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 56 minutes or until internal temperature reaches 165°F (74°C). Remove chicken from baker to clean Cutting Board; cool 5 minutes. Dice chicken into 1/2-in. (1-cm) pieces with Chef's Knife.
  2. 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.
  3. 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.
  4. Preheat Grill Pan and Grill Press over medium-low heat 5 minutes. Place wraps in pan; top with Grill Press and cook 34 minutes per side or until grill marks appear. Remove wraps from pan; cut in half on a bias and serve immediately.

Yield: 6 servings

Nutrients per serving: (1/2 wrap): 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

Cook's Tips: Warming the tortillas will make them easier to roll up. To warm tortillas, place them between paper towels and microwave on HIGH 3045 seconds or until warm.