1 6/8 oz boneless, skinless breast of chicken
2 12" thin flour tortilla wraps
2 oz whipped cream cheese
4 thin slices baby Swiss cheese
2 thin slices ham
2 oz olive oil
2 tablespoons store bought pesto
2 tablespoons butter
salt and pepper, to taste

Butterfly chicken breast and marinate in the olive oil and pesto 30 minutes. Season with salt and pepper, to suit your taste.

Sauté chicken in olive oil and butter on medium-high heat until done (about 8-10 minutes).

Remove from heat, and slice the cooked chicken into thin strips, then return to sauté pan. Don't cook any further (unless the chicken is not done).

Cook's Note: When chicken is cooked, juices will run clear and the chicken will be tender. Be careful not to overcook chicken white meat or it will become stringy and dry.

Microwave flour tortillas for 10 seconds each. Spread store bought cream cheese over 1 side of entire flour tortilla, microwave the ham for 10 seconds, then arrange slices of ham on the flour tortillas.

Top off with the Swiss, layer in the sliced chicken, dribble some of the olive oil and pesto that was used in the cooking process and roll the wrap up, tuck in the ends if desired, microwave for another 20-30 seconds. Enjoy!

Submitted by: Steve Krieger