Wednesday, October 14, 2009

Chicken Cordon Bleu Wraps

This recipe makes 2-3 wraps.

2 Boneless Skinless Chicken Breasts, chopped in bite size pieces or strips
4 tbsp dijon mustard
Salt and pepper to taste
6 slices of thin sliced cooked deli ham
2 slices mozzerella cheese
2 slices swiss cheese
2-3 Burrito size tortillas

In a small skillet sprayed with cooking spray, cook your chicken until cooked through.
Once it is cooked, spoon the dijon mustard over the chicken, and reduce to low heat.  Stir to mix the chicken up with the mustard.  Add salt and pepper to taste.  Careful with the salt, the ham will add a salty taste to the wrap.
In a separate pan, heat up the ham.  You won't need to spray the pan with anything, just throw the ham on medium heat to let it get warm.  Once it's warmed up, remove the ham.
Place one burrito in the pan.  Place desired amount of ham (I prefer 3 slices, since it's thin-sliced) on the bottom.  Then, spoon 1/3-1/2 of the chicken over top.  If you like dijon mustard a lot,  you can add some more at this step.  It's up to you!  Top with one slice of each cheese, and wrap up.  Flip it over, so that the folded size is now on the heat.  This will melt your cheese.  Repeat with the 2nd (and possibly the 3rd) wrap.

My review:  This is a quick, easy sandwich I like to whip up for myself on weekends.  I always have chicken breasts in my freezer, so this is a go-to for me.  I love all the flavors mixed together.  You can also do this on a bun, if you prefer.   Leave the chicken breasts whole when cooking, add the dijon mustard, and top with ham and cheese on a kaiser roll.