Grilled Chicken, Ham & Swiss Wraps

This simple recipe is the perfect combination of easy and satisfying. Just right for lunch or a light dinner.



  • 3   boneless, skinless chicken breasts (5–6 oz./150–175 g each)
  • 1 tbsp (15 mL) canola oil
  • 2 tbsp (30 mL) plus 1½ tsp (37 mL) Dijon Mustard Rub, divided
  • ½ cup (125 mL) light mayonnaise
  • 1   garlic clove, pressed
  • 3 11" (28-cm) flour tortillas (see Cook's Tip)
  • 12   thin slices (6 oz./175 g) low-sodium deli ham
  • 2 medium whole dill pickles, sliced lengthwise
  • 4 oz. (125 g) Swiss cheese, coarsely grated (1 cup/250 mL)


  1. Brush the chicken with oil. Sprinkle with 2 tbsp (30 mL) of the rub.

  2. Preheat the Grill Pan and Grill Press over medium heat for 5 minutes. Cook the chicken, turning halfway through, until the temperature reaches 165°F (74°C), 8–10 minutes.

  3. Remove the chicken and let it cool for 5 minutes. Dice the chicken into ½" (1-cm) pieces.

  4. Combine the mayonnaise, garlic, and remaining rub in a large bowl; mix well. Add the chicken to the batter bowl; stir to coat.

  5. To assemble the wraps, layer each tortilla with two slices of ham, then chicken, pickles, two additional slices of ham, then cheese. Top the ham with one-third of the chicken mixture, one-third of the pickles, two additional slices of ham and one-third of the cheese.

  6. Fold in the sides of each tortilla and roll it up tightly, burrito style.

  7. Preheat the Grill Pan and Grill Press over medium-low heat for 5 minutes. Place the wraps in the pan; top with the Grill Press and cook 3–4 minutes per side or until grill marks appear.

  8. Remove the wraps from pan; cut each in half on a bias and serve immediately.


  • 6  servings of 1/2 wrap

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

Cook's Tips:

Warming the tortillas in the Tortilla Warmer will make them easier to roll up.

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