You know when you make too much Chicken Cordon Bleu… who am I kidding — you can never make too much Chicken Cordon Bleu! I previously shared a quicker method for making Chicken Cordon Bleu without toothpicks or an oven. Here I’ll show why I make extras and what I do with the leftovers. This is one of my favorite double-duty meal ideas.
I like to cook up a couple extra Chicken Cordon Bleu pieces and use the leftovers later in the week for wraps.
You can find my Open-Faced Chicken Cordon Bleu recipe on the blog. The wrap is even easier since the chicken is already cooked.
I love dipping these wraps in honey mustard, but feel free to use ranch or any sauce you prefer. The sauce is also delicious spread directly on the wrap.
Chicken Cordon Bleu Wraps
- Servings: 4–6
- Difficulty: easy
Ingredients
- 4 dredged and breaded chicken cutlets (use leftover cooked cutlets or see my dredged and breaded chicken recipe)
- Thin-sliced honey ham
- Sliced Swiss cheese
- Flour tortillas
- Lettuce, spinach, or other toppings you like
- Honey mustard, ranch, or your favorite sauce
Directions
Lay out a tortilla. Spread sauce on the tortilla, then layer lettuce, ham, Swiss cheese, and a chicken cutlet. Fold in the sides and roll up burrito-style. Repeat to make remaining wraps.
You can assemble wraps using leftover plain breaded chicken cutlets plus ham and cheese, or use an assembled leftover Open-Faced Chicken Cordon Bleu and add lettuce and sauce for a quick handheld meal. If you try any of the dredged and breaded chicken recipes, these wraps are a perfect way to use leftovers.
I love Chicken Cordon Bleu, so you’ll likely see more remakes and variations here. What’s your all-time favorite dish—the one meal you just can’t live without?