Sunday, March 25, 2012

Grilled Chicken, Ham & Swiss Wraps

3  boneless, skinless chicken breasts   (5–6 oz/150–175 g each)
1 tbsp (15 mL) canola oil
2½  tbsp (37 mL) Dijon Mustard Rub,  divided
2  medium whole dill pickles
4  oz (125 g) Swiss cheese
½  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 5–6 minutes or until internal temperature reaches 165ºF (74ºC). Remove chicken from baker to clean Cutting Board; cool 5 minutes. Dice chicken into ½-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 ½ 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 3–4 minutes per side or until grill marks appear. Remove wraps from pan; cut in half on a bias and serve immediately.

Source: The Pampered Chef
Yield: 6 servings

U.S. Nutrients per serving (½ 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 Tip: 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.

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