Grilled Dijon Chicken Ham and Swiss Wraps

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I’ve got to be honest…some nights I don’t have the time (or energy) to spend cooking a gourmet meal and some nights I really might not even have the appetite for it. I’m sure many of you can relate, so today I’m going to share with you a recipe that takes just a little bit of preparation and is just as delicious re-heated out of the refrigerator as it is on the day it’s freshly made; my Grilled Dijon Chicken Ham and Swiss Wraps. Oftentimes, I will bake the chicken for this wrap on a Sunday, slice it up, throw it in the sauce and then store it in the refrigerator for a weeknight dinner. That way, I can just pull it out after work, assemble the wrap, and grill it in no time for a quick, yet filling meal.

To make this wrap, you are going to need the following ingredients:

Homemade Dijon Mustard Rub: I usually mix this rub up whenever I run out of it and keep it on hand at all times because it is an excellent rub to use on chicken. The measurements included in this recipe for all of the spices will yield approximately 1 cup of the rub. You will not use all of that, but I like to make sure that even the heavy-handed “season-ers” have plenty of rub to make this recipe. To make this rub you will need ground mustard, onion powder, garlic powder, dried parsley, brown sugar, black pepper and Himalayan pink salt.

Chicken: you are going to want boneless, skinless chicken breasts for this recipe. I like to trim any excess fat off of them before I season and bake them. You can use 3 (6 ounce) chicken breasts (fileted into two pieces) or 6 (3 ounce) chicken breasts.

Sauce: The sauce for this recipe is pretty simplistic, but extremely tasty. You are going to need mayo, a couple of cloves of garlic, and more of the Dijon Rub.

To assemble the wraps you will need burrito shells (I use Mission Carb Balance burrito shells, because I generally keep my diet low in carbs), swiss cheese and several slices of deli ham (I prefer to use Tavern deli ham, but you can use whatever you prefer).

Begin by preheating your oven to 450˚F and then make your rub by combining all of the ingredients in a small bowl; mix thoroughly. Set this aside until you are ready to use it.

Prepare your chicken by fileting each breast into two thin pieces. Arrange each filet on a sheet pan lined with aluminum foil and season with 2 Tablespoons of the rub. Make sure both sides are covered with a generous amount of the rub (use more if necessary). Bake in a preheated oven for 15-17 minutes or until the juices run clear.

While the chicken is baking, prepare the sauce. In a medium sized bowl, whisk together mayonnaise, minced garlic and 1 Tablespoon of the rub; mix well.

As soon as the chicken is done baking, remove it from the sheet pan to a clean cutting board; cool for 5-10 minutes. Slice chicken into thin strips and add them into the sauce; stir to coat thoroughly.

To assemble the wraps, layer two slices of cheese lengthwise in the center of the burrito shell, place three slices of ham (bunched up) on top of the cheese. Layer several strips of chicken on top of the ham to cover fully. Finally, fold in the sides of the burrito and roll up tightly. Set aside. Repeat 5 more times for a total of 6 wraps. NOTE: For the best results, do not assemble the wraps until you are ready to eat them.

Finally, preheat a cast iron grill pan over medium-high heat. Place each wrap on the pan and grill 3-4 minutes on each side or until brown grill marks appear. Remove the wraps from the pan; cut in half on a diagonal and serve immediately.

These Grilled Dijon Chicken Ham and Swiss Wraps are sure to be a family pleaser, as they are packed with flavor and are very filling. Plus, you will get to be the star of the night with very minimal effort!