Day 93: Dijon Chicken, Ham, & Cheese Wraps

A friend came over for lunch today and we ate while the kids were napping.  For spring or summer lunches, I love to make wraps.  They are perfect for picnics because you can wrap them in foil and pack them and they are easy to eat wherever you are!  Folding wraps can be tricky to learn, but once you've practiced, it come naturally.  Just be careful to not overstuff your wrap--that's probably most people's downfall.  Here's one of my favorite wraps, and the one I made today.  I originally got the idea from a Pampered Chef recipe book, but I've changed it a little.

Dijon Chicken, Ham & Cheese Wrap

makes 3-4 wraps

2 large chicken breasts
1 TB dijon mustard
1 1/2 TB Pampered Chef dijon mustard rub (or another dijon mustard powder, or just more dijon mustard--I've done it all ways)
1 clove garlic, minced
1/3 cup mayonnaise
salt, pepper
2 slices of ham per wrap
2 slices of cheese per wrap
2 pickle slices per wrap
*You can really use any kind of wrap you want, wheat, white, green, etc.  I would probably avoid the honey wheat, though, since it might mess with the flavor.  I use white wraps in this recipe.

Sprinkle the chicken with salt, pepper, and about 1 TB of the dijon mustard rub (divided among the sides of the chicken).  Grill on both sides until cooked through.  Cool slightly.  Cut the chicken into small cubes.

In a medium bowl, mix the garlic, dijon mustard, mayonnaise, and remaining rub (or extra mustard).  Season with salt and pepper to taste.  Add the cubed chicken and stir.

Clean the grill pan used to cook the chicken and return to a burner over medium heat.  On a counter or cutting board, lay a wrap out flat.  Layer the pieces of ham and cheese on the wrap.

Spread some of the chicken mixture over the cheese--here's where you need to be careful not to stuff it too much!!!  Lay a sliced pickle or two over the chicken.

To wrap it, start with the ends and fold them both in.

With the ends tucked in, roll the wrap and finish it seam-side down.

Transfer it to the grill pan and grill a few minutes on each side.  Start with the seam-side down to really "seal" it and melt the cheese.  Press down with a spatula before flipping.