It’s a ham wrap to root

It’s a wrap. It’s what I’ve been eating this week.

I know there’s a meal in my refrigerator when I have some whole wheat tortillas, some vegetables and maybe something leftover from another meal. If there’s still a little ham remaining in your refrigerator from your Easter dinner, this wrap is for you. If you don’t have ham, this wrap is for you.

There’s a few things that you can’t do without in this rolled-up sandwich: the cream cheese spread, peanuts and roasted red peppers. The rest of the filling ingredients, mainly vegetables and some cheese, are completely your choice. If you don’t have ham, use any leftover pork or chicken or just buy some meat from the deli case at the store. The other thing I won’t compromise or skimp on is the whole wheat tortilla. A few years ago I discovered Garden of Eatin’ organic whole wheat tortillas in the freezer case at my local food co-op. They’re the only ones I’ve used since that time. They’re soft and don’t crack when you roll them up. I like the flavor and I like that they are made with certified organically grown whole wheat. Well, I guess I should say they’re the only tortillas I use other than the soft, fluffy and delicious homemade flour tortillas from Jimenez Tortilla Factory in Moorhead. I love using those during grilling season when we make fajitas. When you stop into the Tortilla Factory you can browse through a few aisles of Mexican groceries, too.

If you pack a lunch to take to work, if you want a quick weekend lunch or if you’re planning a picnic, these Wraps are perfect. They can be made ahead and wrapped individually in waxed paper.

My husband and I have been eating these wraps all week and we’re still not tired of them. I did find myself rooting in the garden yesterday, though. Hmmmm — too many ham wraps?

Ham Wrap with Spicy Cream Cheese Spread

  • 4 ounces reduced-fat cream cheese, softened
  • 1/4 to 1/2 cup unsweetened apricot jam
  • 1 1/2 teaspoons prepared horseradish
  • 1/2 teaspoon dry mustard
  • onion powder, to taste
  • cocktail peanuts or dry roasted peanuts
  • fresh greens, rinsed
  • ham, cut into matchsticks
  • roasted red pepper, sliced or chopped
  • smoked gouda, sliced, or your favorite cheese (I’ve been using made-in-Minnesota Eichten’s Smoked Gouda)
  • whole wheat tortillas

In a mixing bowl, blend softened cream cheese with jam, horseradish, dry mustard and a sprinkle of onion powder. Taste and adjust amount of ingredients to your liking.

For each wrap, slather a layer of cream cheese spread on tortilla. Sprinkle with peanuts. Layer fresh greens, ham, cheese and roasted peppers over the peanuts. Roll the tortilla. Wrap and store in refrigerator for up to one day or eat it immediately.


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