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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
||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.|
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