Chicken Salad and Havarti Cheese Wrap

This is one of my favorite lunch wraps -- I usually double or triple the measurements when making it so I can have wraps for the week. I tore it out of an issue of Everyday Food by Martha Stewart years ago and taped it in my trusty spiraled recipe notebook.

Once I used dill Havarti -- it wasn't bad -- but regular is the way to go. Havarti is a creamy cheese so it adds a nice texture and flavor to this wrap. I love the flavor punch of the shallot, but it can be overpowering at times, so add or reduce the amount as desired. It gets stronger the longer it sits in the fridge.

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Chicken Salad and Havarti Cheese Wrap


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.