Day 172: Tomato Basil Chicken Wraps

Last night (Wednesday, Day 171) we had leftover pulled pork sandwiches.  This is the week before we leave on vacation so leftovers and easy dinners are a huge plus!  Tomorrow I will share some make-ahead recipes for going on vacation.
Tonight, I made Tomato Basil Chicken Wraps which are so yummy!  The technique is very similar to my dijon chicken ham & cheese wraps.  Enjoy!

Tomato Basil Chicken Wraps (makes 4 wraps)
4 boneless, skinless chicken breasts
4 sandwich wraps (whole wheat, white, spinach, whatever you prefer!)
1 cup mayonnaise
2 cloves of garlic, minced
8 large leaves of basil
5-6 TB freshly chopped basil
zest and juice of 1 lemon
1 tomato, thinly sliced
1/4 cup grated parmesan cheese
8 oz grated mozzarella cheese
salt, pepper

Divide the chopped basil in half and set half of it aside.  Sprinkle all of the chicken with half of the chopped basil, the zest of the lemon, salt, and pepper.  Grill until cooked through or finish in the oven if desired.

Meanwhile, combine the mayonnaise, remaining chopped basil, parmesan cheese, garlic, and lemon juice in a bowl.  When the chicken is cooked through, cut it into bite-size chunks and add it to the mayonnaise mixture.  Stir well.  Clean the grill pan used for the chicken and begin to heat it again on a stove burner.
Lay out one wrap and layer the chicken/mayonnaise mixture, 2 slices of tomato, 2 large basil leaves, and 1/4 of the mozzarella cheese.  Fold the wrap using the steps found here.  Place the wrap on the grill pan and press down.  Hold until grill marks appear and then flip.  Repeat with the remaining wraps.

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.