HAM AND CHEESE TORTILLA WRAPS RECIPES

Name: Savory Ham Wraps
Prep time: 20 min
Total time: 20 min
Yield: 2 servings.
Ingredients: 1/4 cup mayonnaise; 1 tablespoon milk; 3/4 teaspoon sugar; 1/4 teaspoon prepared mustard; 1/8 teaspoon celery seed; Dash salt; 2 flour tortillas (10 inches), room temperature; 1/4 pound thinly sliced deli ham; 1/3 cup shredded Swiss cheese; 2/3 cup shredded lettuce; 1 medium tomato, seeded and chopped; 1 green onion, chopped

SAVORY HAM WRAPS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Savory Ham Wraps Recipe: How to Make It - Taste of Home image

Field editor Ruth Peterson from Jenison, Michigan submitted the recipe for these tender, savory wraps. "The great dressing is what makes the wraps so special," notes Ruth. "They're so easy to make, and if you don't have tortilla wraps, the ingredients go nicely with good, homestyle bread, too."

Provided by Taste of Home

Categories Lunch

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1/4 cup mayonnaise
1 tablespoon milk
3/4 teaspoon sugar
1/4 teaspoon prepared mustard
1/8 teaspoon celery seed
Dash salt
2 flour tortillas (10 inches), room temperature
1/4 pound thinly sliced deli ham
1/3 cup shredded Swiss cheese
2/3 cup shredded lettuce
1 medium tomato, seeded and chopped
1 green onion, chopped

Steps:

In a small bowl, whisk the first six ingredients; spread evenly over each tortilla. Layer with ham and cheese. Top with lettuce, tomato and onion. Roll up tightly; secure with toothpicks if desired.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

EASY TORTILLA WRAPS RECIPE - BBC FOOD

Easy tortilla wraps recipe - BBC Food image

Flour + salt + oil = a delicious tortilla wrap. Quick and easy too. You can even use this as the base of a tortilla pizza topped with any bits and pieces of toppings you have leftover in the fridge. This no-cook pizza sauce recipe is great for kids to put on the wrap if turning into a mini pizza.

Provided by Justine Pattison

Prep Time 1 hours

Cook Time 10 minutes

Yield Serves 4

Number Of Ingredients 3

Ingredients

125g/4½oz plain white flour, plus extra for rolling
¼ tsp fine sea salt
2 tbsp sunflower or vegetable oil

Steps:

Stir together the flour and salt. Make a well in the centre and add 5–6 tablespoons of lukewarm water with the oil. Using your hands, bring the dough together into a ball. Turn out onto a work surface and knead for 5–10 minutes, wrap in cling film and leave to rest for 20 minutes.
Divide the dough into four portions and roll into small balls. Dust a work surface with a little flour. Roll out each ball until around 18cm/7in in diameter, around 2–3mm/⅛in thick.
Dry-fry over a medium heat for 20 seconds, pressing lightly with a spatula. Flip over and cook on the other side for 20 seconds, or until the tortilla is cooked, but remains soft and pliable. Repeat with the remaining three tortillas.
To make a mini pizzas, place the tortillas on a baking tray and spread with pizza or pasta sauce (see the description a no-cook sauce recipe). Sprinkle with grated cheese - ready-grated mozzarella is good but cheddar works well too. Add pieces of ham, salami, sliced mushrooms or peppers – any bits and pieces you might have leftover in the fridge. Place under a hot grill for 2–3 minutes, or until the cheese melts. Serve warm.

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