Ultimate Chicken Cordon Bleu Wrap: Quick, Creamy, and Irresistibly Flavorful

Dreaming of something comforting but not heavy? This Chicken Cordon Bleu Wrap takes the classic combination of ham, Swiss, and chicken and transforms it into a handheld meal you can enjoy anywhere. It’s creamy, a little decadent, and surprisingly quick to pull together on a weeknight. Think of it as a warm hug you can eat on the go.

In this guide, you’ll learn how to roll juicy, cheese-filled chicken, how to get a crisp, flavorful crust, and how to assemble a wrap that stays together without leaking sauce all over your lunch bag. I’ll share tips for making it lighter if you’re watching calories, plus a few quick hacks so you can whip these up even on your busiest days. By the end, you’ll have a sturdy, delicious wrap that feels special without demanding hours in the kitchen.

Why You’ll Love This Chicken Cordon Bleu Wrap

There’s something wonderfully indulgent about Chicken Cordon Bleu, but this wrap version keeps the spirit while adding portability and a lighter touch. The chicken stays tender and juicy thanks to gentle pounding, while the ham and Swiss bring familiar comfort flavors. The crusted exterior gives a satisfying crunch, and the tangy Dijon mayo glaze ties everything together without feeling heavy. It’s versatile: serve it for lunch with a side salad, slice it for a party platter, or keep it in the fridge for easy make-ahead meals.

Ingredients for Chicken Cordon Bleu Wrap

• 4 medium chicken breasts, pounded to even thickness — ensures uniform cooking and a neat roll
• 4 slices ham — provides the classic cured-meat vibe and moisture
• 4 slices Swiss cheese — melts beautifully, adding creamy richness
• 4 large whole-wheat tortillas — sturdy enough to hold fillings without tearing
• 2 tablespoons Dijon mustard — for a bright tang that complements the savory flavors
• 1 tablespoon mayonnaise — creates a creamy glaze for binding and moisture
• 1 teaspoon lemon juice — adds a hint of brightness to cut through richness
• 1 cup panko or breadcrumbs — gives a light crust for texture
• 2 tablespoons unsalted butter, melted — helps the crust crisp and browns nicely
• 1 cup milk or light cream — optional: used for a creamy sauce or to moisten the wrap
• 1 cup grated Parmesan or provolone (optional) — boosts cheesiness if you crave extra melt
• Salt and pepper — to season
• Fresh parsley, chopped (optional) — for a fresh, peppery finish

Step-by-Step Guide to Making Chicken Cordon Bleu Wrap

1. Prepare the chicken by placing each breast between two sheets of plastic wrap and gently pounding to an even thickness, about 1/2 inch. This ensures quick, even cooking and makes rolling easier.
2. Season lightly with salt and pepper. Place a slice of ham and a slice of Swiss cheese on each piece of chicken. Roll up tightly and secure with a toothpick if needed.
3. In a shallow dish, whisk together Dijon mustard, mayonnaise, and lemon juice. Brush the outside of each chicken roll with this mixture to add tang and moisture.
4. Dip each roll into breadcrumbs, pressing gently so they adhere. If you like extra crunch, mix breadcrumbs with a little grated Parmesan.
5. Heat a large skillet over medium heat and melt the butter. Add the coated chicken rolls and cook until golden brown on all sides, about 6–8 minutes. Turn occasionally and ensure the internal temperature reaches 165°F (74°C).
6. Warm the tortillas in a dry skillet or microwave briefly to make them pliable for wrapping.
7. Let the chicken rest for 2–3 minutes after cooking, then slice into medallions if you prefer bite-sized pieces, or keep whole for dramatic presentation.
8. Assemble the wraps: lay a tortilla flat, place chicken pieces in the center, and drizzle with a little extra Dijon-mayo if desired. Roll tightly, tucking in the ends. For extra creaminess, you can spoon a little warmed milk over the filling before wrapping.
9. Optional finishing touch: return the wrapped tortillas to the pan for 1–2 minutes on each side to crisp the outside and help the cheese melt through the center.

Timing & Preparation Details

• Active prep time: 15 minutes
• Cook time: about 15–18 minutes, depending on thickness
• Resting time: 2–3 minutes after cooking
• Make-ahead tip: Assemble the rolls up to the breadcrumb stage, refrigerate on a sheet pan, then finish and cook when ready to eat.
• Serving note: Wraps are best enjoyed warm while the cheese is pleasantly melty. If you’re packing for lunch, reheat briefly in a microwave or oven, wrapped to prevent the wrap from drying out.

Nutritional Snapshot

Per serving (about one wrap):

• Calories: approximately 520
• Protein: about 38 g
• Carbohydrates: around 28 g
• Fat: roughly 25 g
• Fiber: 3 g
• Sodium: about 860 mg

Frequently Asked Questions

Can I make this without ham or cheese?

Yes. If you’re keeping this dish lighter or vegetarian, you can fill the chicken with roasted vegetables like bell peppers and zucchini, or use mushrooms and a dairy-free cheese alternative. The Dijon-mayo glaze still adds great flavor.

What’s the best way to keep the wrap from leaking sauce?

Wraps can be prone to slipping if the filling is too wet. Pat ingredients dry, use a little extra cheese to seal the edges, and wrap tightly. You can also secure with a toothpick or finish with a light drizzle of sauce inside rather than on top.

Can I assemble these ahead of time?

Yes. You can assemble the rolls and refrigerate them, then bread and cook them the next day. If you plan to store the finished wraps, loosely wrap them in foil or parchment and refrigerate for up to 2 days. Reheat gently to avoid overmelting the cheese.

Chicken Cordon Bleu Wrap

A comforting classic reimagined into a portable wrap: tender chicken breast stuffed with ham and Swiss cheese, wrapped in a soft tortilla with a whisper of Dijon, and finished with a creamy, tangy sauce. Easy to make, lighter than its traditional counterpart, and perfect for lunch, a busy weeknight, or a cozy dinner on the go.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 4

Calories 520 kcal

Ingredients

  

• 4 medium chicken breasts, pounded to even thickness
• 4 slices thinly sliced ham
• 4 slices Swiss cheese
• 4 large whole-wheat tortillas
• 2 tablespoons Dijon mustard
• 1 tablespoon mayonnaise
• 1 teaspoon lemon juice
• 1 cup panko or breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1 cup milk or light cream
• 1 cup grated Parmesan or provolone (optional for extra cheesiness)
• to taste salt and pepper
• to taste fresh parsley, chopped (for garnish, optional)

Instructions

 

• Begin by preparing your chicken: place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness, about 1/2 inch. This helps the chicken cook evenly and makes rolling easier.
• Season lightly with salt and pepper. Lay a slice of ham and a slice of Swiss cheese on each piece of chicken. Roll up tightly, securing with a toothpick if needed.
• In a shallow dish, mix Dijon mustard, mayonnaise, and lemon juice. Brush the outside of each chicken roll with the mixture to add tang and moisture.
• Dip each chicken roll into breadcrumbs, pressing lightly so they stick. For extra crunch and a richer crust, you can mix breadcrumbs with a little grated Parmesan.
• Heat a large skillet over medium heat and melt the butter. Add the coated chicken rolls and cook until golden brown on all sides, about 6-8 minutes, turning occasionally. The internal temperature should reach 165°F (74°C).
• While the chicken is browning, warm the tortillas in a dry pan or microwave for a few seconds to make them more pliable.
• Transfer the cooked chicken rolls to a cutting board and let them rest for 2-3 minutes. Slice each roll into medallions if you prefer bite-sized portions, or keep them whole for a dramatic wrap.
• Assemble the wraps: lay a tortilla flat, place a few slices of chicken on the center, then drizzle with a little extra of the Dijon-mayo sauce if desired. Roll tightly, tucking in the ends. If you like extra creaminess, spoon a small amount of warmed milk or cream over the filling before wrapping.
• Optional finishing touch: if you want a warm, melty finish, return the wrapped tortillas to the pan for 1-2 minutes on each side to crisp the outside slightly and help the cheese melt through the center.