3 tablespoons all-purpose flour
1 1/2 tablespoons hot dry mustard
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 teaspoon crushed red pepper
1 pound chicken wrap
6 slices Swiss cheese
Spoon flour onto the bottom of a large bowl and roll the chicken in mustard and salt. Place the wrap on top of the flour mixture, and roll up tightly. Tuck the edges of the wraps around the edges of the flour mixture to form a sandwich. Remove the stuffed chicken and roll in the cheese. Brush the top of the wrap with the egg and marinate in the refrigerator 2 or more hours to allow for ripening.
Preheat an outdoor grill for high heat and lightly oil grate. Brush chicken with oil, roll wrap in marinade, and place on the grill. Cook for 10 minutes on each side, or until golden brown. Transfer to a 2 quart casserole dish.