These involve a little preparation but the end result is a beautiful presentation. The maple wood flavor compliments the smoky rib rub nicely.

Total Time: 1 hour
Servings: 4


  • Maple Grilling Wraps
  • ¼ cup Rib Rub #6
  • 2 large Chicken Breasts, boneless and skinless
  • 4 slices thin sliced Ham
  • 4 Slices Mozzarella cheese
  • ¼ cup Sun-Dried Tomato, diced
  • 2 cups fresh Spinach
  • Cooking Oil

Chef's Tip

Get your hands on some large chicken breasts so they can be butterflied easily.


  1. Preheat a grill or oven to 400°F, soak the wraps in hot water for several minutes.
  2. Quickly wilt the spinach in a pan with a little water and then cool under cold water. Squeeze dry and roughly chop.
  3. Slice the chicken breasts in half like a book to make 4 thin pieces.
  4. Loosely cover each piece of chicken with plastic wrap and use a mallet or rolling pin to gently pound out the chicken to ¼” thick.
  5. Lay the chicken on a board and layer a piece of ham, then cheese, tomato and chopped spinach. Carefully roll up each piece and secure with a tooth pick.
  6. Heat up a nonstick sauté pan with some oil, and season the chicken all over with the rib rub.
  7. Sear the chicken a few minutes on all sides, remove from the pan, and take out the toothpick.
  8. Set each piece of seared chicken on a maple wrap, roll up, and secure with twine.
  9. Set the wraps on the grill or in the oven, and cook to an internal temp of 165°F.
  10. Let the chicken rest for a couple of minutes, and slice on the bias.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Maple Grilling Wraps

Maple Grilling Wraps