1. Brush chicken with oil using Chef’s Silicone Basting Brush; sprinkle with 2 tbsp  of the rub. Arrange chicken in Small Ridged Baker; cover with Parchment Paper.  Microwave on HIGH 5–6 minutes or until internal temperature reaches 165ºF.  Remove chicken from baker to clean Cutting Board; cool 5 minutes. Dice chicken into½-in. pieces with Chef’s Knife.
2. Meanwhile, slice pickles lengthwise with Serrated Peeler. Grate cheese with Microplane® Adjustable Coarse Grater. Combine mayonnaise, garlic pressed with Garlic Press and remaining ½ tbsp, rub in Classic Batter Bowl; mix well. Add chicken to batter bowl; stir to coat.
3. To assemble wraps, layer two slices of the ham widthwise over center of one tortilla, overlapping as necessary; top with one-third of the chicken mixture, one-third of the pickles, two additional slices of ham and one-third of the cheese. Fold in sides of tortilla and roll up tightly burrito style. Repeat two times for a total of three wraps.
4. Preheat Grill Pan and Grill Press over medium-low heat 5 minutes. Place wraps in pan; top with Grill Press and cook 3–4 minutes per side or until grill marks appear. Remove wraps from pan; cut in half on a bias and serve immediately.

Cook’s Tip: Warming the tortillas will make them easier to roll up. To warm tortillas, place them
between paper towels and microwave on HIGH 30–45 seconds or until warm.