Ham and Swiss Pinwheel Wrap
15min
0min
1
725
Chef's Note
For the best results, make sure your cream cheese is fully softened before mixing with the mustard and honey. This makes it easier to spread evenly. If you're packing this for lunch, wrap the pinwheels tightly in plastic wrap to keep them fresh, and pack the crackers separately to maintain their crunch.
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Ingredients
2 each large flour tortilla
3 tablespoons cream cheese, softened
1 teaspoon Dijon mustard
1 teaspoon honey
6 ounces deli ham, thinly sliced
3 ounces Swiss cheese, thinly sliced
1 cup spinach leaves
1/4 cup red bell pepper, thinly sliced
1/2 medium apple, thinly sliced
10 each whole grain crackers
Instructions
- 1
In a small bowl, mix 3 tablespoons of softened cream cheese with 1 teaspoon Dijon mustard and 1 teaspoon honey until well combined.
- 2
Lay the 2 flour tortillas flat on a clean work surface.
- 3
Spread half of the cream cheese mixture evenly over each tortilla, leaving a small border around the edges.
- 4
Layer 3 ounces of ham slices over each tortilla, covering the cream cheese mixture.
- 5
Place 1.5 ounces of Swiss cheese slices over the ham on each tortilla.
- 6
Arrange 1/2 cup of spinach leaves over the cheese on each tortilla.
- 7
Sprinkle 2 tablespoons of sliced red bell pepper over the spinach on each tortilla.
- 8
Place half of the apple slices in a single layer on each tortilla.
- 9
Starting from one edge, tightly roll up each tortilla, pressing gently to keep the filling in place.
- 10
Place the rolled tortillas seam-side down and let them rest for 2 minutes to help seal.
- 11
Using a sharp knife, cut each roll into 1-inch pinwheels (about 6-8 pieces per roll).
- 12
Arrange the pinwheels on a plate with the whole grain crackers on the side and serve immediately.
Nutrition Information (per serving)
725
63g
63g
24g
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