Grilled Chicken Ham Swiss Wraps Recipes

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.

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.

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.

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.

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.