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.
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.