Ham & Cheese Wrap
10 min
|
easy
Recipe by Eunice
Introduction
This ham and cheese wrap is the quick, no-drama lunch that actually satisfies, packed with smoky Black Forest ham, sharp cheddar, crisp romaine, and a tangy honey mustard mayo that hits all the buttons.
Perfect for meal prep, lunchboxes, picnics, or a late-night bite, and if you griddle it on a hot pan or press, that cheddar gets melty and the tortilla turns golden and irresistible.
Ingredients (4 servings)
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Ingredients
- 4 large flour tortillas large flour tortillas 4 ct
- 20 slices of Black Forest ham thinly sliced Black Forest ham 13.33 oz
- 12 slices of cheddar cheese cheddar cheese 12 slices
- 4 leaves of romaine lettuce romaine lettuce 4 heads
- ¼ cup mayonnaise mayonnaise 2 fl oz
- 2 Tbsp honey mustard honey mustard 1.05 oz
How to Make Ham & Cheese Wrap
-
Warm the tortillas
Warm each tortilla in a dry skillet for 10 seconds per side until pliable, then set one on a board.
-
Make the sauce
Stir together the mayonnaise and honey mustard until smooth.
-
Spread the base
Spread about 1 tablespoon of the sauce over each tortilla, leaving a 1 inch border all around.
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Layer ham and cheese
Shingle 5 slices of Black Forest ham and 3 slices of cheddar across the tortilla, reaching close to the edges for even bites.
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Add lettuce
Pat the romaine leaf dry and place it down the center to keep the wrap crisp.
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Roll it tight
Fold the sides in, then roll firmly from the bottom up into a tight cylinder with the seam side down.
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Optional toast
For a warm melt, press the wrap in a hot skillet for 1 to 2 minutes per side until the cheese just softens.
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Slice and serve
Use a sharp knife to cut each wrap on a diagonal, and serve immediately.
Substitutions
- Swap ham with smoked turkey
- Smoked turkey keeps the savory vibe but feels a touch lighter, so the wrap tastes cleaner while still giving that deli-style satisfaction.
- Swap cheddar with Swiss
- Swiss melts silkier and brings nutty sweetness that plays beautifully with the honey mustard for a slightly more elegant deli profile.
- Swap honey mustard with pepper jelly
- Pepper jelly adds sweet heat and glossy jammy texture, giving each bite a playful kick without overpowering the ham and cheese.
Tips
- Dry your lettuce like you mean it
- Water is the enemy of crisp wraps, so blot the romaine thoroughly to keep the tortilla from getting soggy.
- Edge-to-edge layering
- Shingle the ham and cheese all the way to the sides so every bite hits with meat, dairy, and crunch instead of sad tortilla ends.
- Season the sauce
- A pinch of kosher salt and cracked black pepper in the mayo mix wakes up the flavors, and a dusting of paprika adds color and warmth.
- Warm tortillas prevent cracks
- A quick kiss of heat makes tortillas supple, so the wrap rolls tight and stays sealed without tearing.
- Rest before slicing
- Let the wrapped roll sit seam side down for one minute so the tortilla hydrates and the seam adheres, then slice with a honed knife for clean edges.
- Meal-prep like a pro
- If packing ahead, put lettuce between cheese and tortilla as a moisture barrier, then wrap snugly in parchment to keep everything fresh.
Nutrition Facts *
| Energy | 1059 | kcal |
|---|---|---|
| Protein | 59 | g |
| Total Fat | 41 | g |
| Carbohydrates | 114 | g |
| Dietary Fiber | 48 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the wrap from unrolling?
- Roll firmly, place seam side down, and let it rest for a minute; if traveling, wrap tightly in parchment and twist the ends like a candy wrapper.
- My tortilla keeps tearing, what am I doing wrong?
- It is likely too cold or overfilled, so warm the tortilla briefly and leave a 1 inch border while layering to reduce stress on the seam.
- Can I make these ahead without sogginess?
- Yes, pat lettuce dry, keep wet ingredients away from the tortilla, wrap in parchment, and refrigerate up to 24 hours before serving.
- What if I want the cheese melted?
- Lightly toast the finished wrap in a hot skillet or panini press for 1 to 2 minutes per side until the cheddar softens but the lettuce still has snap.
- Can I make this gluten free?
- Use large gluten free tortillas and warm them longer to improve flexibility, then roll gently to avoid cracking.
Serving Suggestions
Serve with crisp dill pickles, kettle chips, or a cup of tomato soup for that New York deli energy without the line.
If you want extra swagger, add thin tomato slices and a swipe of hot honey, or press the wrap on a grill pan for those grill marks that make people think you own a deli.
More pairings:
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