Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken Salad and Havarti Cheese Wrap 3.6 (25) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 28, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 25 mins Servings: 2 Chicken salad perfection is achieved here by mixing the protein with a blend of tangy, sweet, and acidic ingredients—think mayonnaise, shallot, mustard, vinegar, and thyme. Meanwhile, havarti, a mild semisoft cheese, makes the wrap super creamy. Ingredients Coarse salt and ground pepper 1 boneless, skinless chicken breast half (6 to 8 ounces) 2 tablespoons light mayonnaise ½ shallot, minced (optional) 1 teaspoon Dijon mustard 1 teaspoon white-wine vinegar ¼ 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 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. 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. Lay sandwich wraps on a work surface. Leaving a 1-inch border all around, layer with cheese, spinach, then chicken mixture. 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. Cook's Notes Minced shallot adds crunch and sharpness to the dressing. Rate it Print