Ham and Swiss Pinwheel Wrap
15min
0min
1
725
Chef's Note
For easier cutting and a more secure wrap, refrigerate the rolled tortillas for 10-15 minutes before slicing. This helps the cream cheese firm up and hold everything together. You can also secure each pinwheel with a toothpick if serving at a gathering.
Tags
Ingredients
2 each large flour tortilla
2 tablespoons cream cheese, softened
1 teaspoon Dijon mustard
6 ounces deli ham, thinly sliced
3 ounces Swiss cheese
1 cup romaine lettuce
1/2 medium tomato, thinly sliced
2 tablespoons red onion, thinly sliced
1/2 medium apple, thinly sliced
1 large hard-boiled egg, sliced
1/4 cup Greek yogurt
Instructions
- 1
Lay the 2 flour tortillas flat on a clean work surface.
- 2
In a small bowl, mix 2 tablespoons of softened cream cheese with 1 teaspoon of Dijon mustard until well combined.
- 3
Spread the cream cheese mixture evenly over each tortilla, leaving a small border around the edges.
- 4
Layer 3 ounces of ham slices on each tortilla, covering the cream cheese mixture.
- 5
Place 1.5 ounces of Swiss cheese slices on top of the ham on each tortilla.
- 6
Distribute 1 cup of romaine lettuce, 1/2 sliced tomato, and 2 tablespoons of red onion evenly between both tortillas.
- 7
Add the 1/2 sliced apple and 1 sliced hard-boiled egg evenly between both tortillas.
- 8
Starting from one end, tightly roll each tortilla into a log shape.
- 9
Place the rolled tortillas seam-side down and let them sit for 2 minutes to help seal.
- 10
Using a sharp knife, cut each roll into 1-inch pinwheels.
- 11
Serve with 1/4 cup of Greek yogurt on the side for dipping.
Nutrition Information (per serving)
725
63g
62g
25g
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