Grilled chicken, ham and Swiss wraps!


These are SO easy and best of all.. YUMMY!!!!
This is the recipe that I have been making at my Pampered Chef shows in March and oh man has it ever been a HIT! The recipe is super easy to make and using a grill pan/panini press will melt the cheese and give you those nice, crispy grill marks. Here is the recipe featuring the new Dijon Mustard Rub:
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)
1.  Brush chicken with oil; sprinkle with 2 tbsp (30 mL) of the rub. Cut chicken into cubes and grill until cooked thru. Remove chicken from pan to clean Cutting Board; cool 5 minutes
2.  Meanwhile, slice pickles lengthwise. Grate cheese. Combine mayonnaise, garlic pressed with Garlic Press and remaining 1/2 tbsp (7 mL) rub in mixing bowl; mix well. Add chicken to 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 3–4 minutes per side or until grill marks appear. Remove wraps from pan; cut in half on a bias and serve immediately.
Cook's Tip: Warming the tortillas will make them easier to roll up. To warm tortillas, place them between paper towels and microwave them on HIGH 30-45 seconds or until warm.
Assembling the delicious wraps!
To perfection! You HAVE to try this easy recipe!


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