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 creates a smoother spread that's easier to work with. If you're making these ahead of time, wrap the rolled tortilla tightly in plastic wrap and refrigerate for up to 4 hours before slicing to help maintain freshness and prevent the tortilla from drying out.
Tags
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 smooth and 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 1/4 of the apple slices on each tortilla.
- 9
Starting from one edge, tightly roll up each tortilla, pressing gently as you roll 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 rolled tortilla into 1-inch pieces to create pinwheels.
- 12
Arrange the pinwheels on a plate with the whole grain crackers and serve immediately.
Nutrition Information (per serving)
725
63g
63g
24g
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