Chicken and Havarti Sandwich Wrap

Photo by Laurie S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Coarse salt and ground pepper

  • 1

    boneless, skinless chicken breast half (6 to 8 ounces)

  • 2

    tablespoons light mayonnaise

  • 1/2

    shallot, minced (optional)

  • 1

    teaspoon Dijon mustard

  • 1

    teaspoon white-wine vinegar

  • 1/4

    teaspoon dried thyme leaves

  • 2

    spinach-flavored sandwich wraps (12-inch)

  • 6

    thin slices Havarti cheese (about 2 ounces total)

  • 1

    cup baby spinach, washed and dried

Directions

1. In a small skillet with a lid, bring 1 inch salted water to a boil. Add chicken. Cover, and cook over medium-low heat, 5 minutes. Remove from heat, and let steam, still covered, until cooked through, 10 to 12 minutes; remove chicken. When cool enough to handle, thinly slice crosswise. 2. While chicken is cooking, stir together mayonnaise, shallot (if using), mustard, vinegar, and thyme in a medium bowl; season with salt and pepper. Add chicken, and toss to coat. 3. Lay sandwich wraps on a work surface. Leaving a 1-inch border all around, layer with cheese, spinach, then chicken mixture. 4. Fold in sides by about 1 inch, then roll up tightly from the bottom. Wrap each tightly in plastic or waxed paper. Refrigerate up to 1 day.

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