Best Grilled Chicken Ham Swiss Wraps Recipes

GRILLED CHICKEN CORDON BLEU WRAPS

Steps:

• In a large bowl, combine the mayonnaise, mustard and honey. Stir together and season lightly with salt and pepper. Add in the chicken and stir to coat.
• Heat a grill pan over medium heat. Spray lightly with cooking spray. Heat the tortillas in the microwave for 10 seconds or until pliable. Place 1 to 1 1/2 slices of cheese down the center of each tortilla, followed by 1 oz of ham. Add about 1/2 cup of the chicken mixture, then roll up the tortilla.
• Grill the wraps, seam side down until warm and until it has light to medium grill marks. Flip over and cook the second side until the wrap is warmed through and the cheese is melted.
• Serve warm.

GRILLED CHICKEN, HAM & SWISS WRAPS

Steps:

• 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 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 3-4 minutes per side or until grill marks appear. Remove wraps from pan; cut in half on a bias and serve immediately. Yield: 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 U.S. Diabetic exchanges per serving: No information is currently available. 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 30-45 seconds or until warm.

GRILLED HAM- AND SWISS-STUFFED CHICKEN BREASTS

Steps:

• Heat coals or gas grill for direct heat. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.
• Place cheese slice and ham slice on center of each chicken breast; roll up. Secure with small metal skewers. Sprinkle with seasoned salt and pepper.
• Reserve 1/4 cup of the dressing. Cover and grill chicken rolls 4 to 6 inches from medium heat 15 to 20 minutes, brushing with remaining 1/4 cup dressing during last 10 minutes of grilling, until juice of chicken is no longer pink in center. Serve chicken rolls with reserved dressing.

WARM HAM 'N' SWISS WRAPS

Steps:

• On each tortilla, layer four slices of ham and 1/3 cup cheese; roll up and secure with toothpicks. Place in an ungreased 11x7-in. baking pan. Cover and bake at 350° for 14-16 minutes or until cheese is melted., Meanwhile, combine the lettuce, tomato, cucumber, green pepper and onions. In a small bowl, whisk the dressing ingredients. Unroll the tortillas halfway; top each with 1/3 cup lettuce mixture and 1 tablespoon dressing. Roll up again; serve immediately.

HAM & SWISS CHICKEN ROLL-UPS

Steps:

• Flatten chicken to 1/4-in. thickness. Top each piece with a slice of ham and cheese. Roll up tightly; secure with toothpicks. In a shallow bowl, combine the flour, Parmesan cheese, salt and pepper. Roll chicken in flour mixture; refrigerate for 1 hour., In a large skillet, brown roll-ups in oil on all sides; transfer to a 3-qt. slow cooker. Combine the soup and wine or broth; pour over chicken. , Cover and cook on low for 4-5 hours or until meat is longer pink. Remove roll-ups and stir sauce. Discard toothpicks. Serve with rice. Freeze option: Freeze cooled chicken roll-up and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or milk if necessary.

GRILLED HAM- AND SWISS-STUFFED CHICKEN BREASTS

Steps:

• Heat coals or gas grill for direct heat. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.
• Place cheese slice and ham slice on center of each chicken breast; roll up. Secure with small metal skewers. Sprinkle with seasoned salt and pepper.
• Reserve 1/4 cup of the dressing. Cover and grill chicken rolls 4 to 6 inches from medium heat 15 to 20 minutes, brushing with remaining 1/4 cup dressing during last 10 minutes of grilling, until juice of chicken is no longer pink in center. Serve chicken rolls with reserved dressing.