Ham Wraps

Wraps feel elevated but are as easy to whip together as sandwiches. All of your tasty fillings are bundled snugly in a tortilla and nothing is spilling out of the sides when you bite into it. This ham and cheese wrap is unique because it starts with a simple dressing that has layers of flavor. There’s a creamy mayo base that has a touch of sweetness, balanced with mustard and celery seed, the unsung hero of savory dressings. Pile on ham, cheese, lettuce, tomato and a sprinkling of green onion and this wrap might end up on regular repeat in your kitchen (or lunchbox).

Serve this wrap with homemade air-fryer potato chips, and you will be a lunchtime hero.

Ingredients for Ham Wraps

• Mayonnaise: Whisk just a few ingredients into creamy mayo for a dressing that takes any sandwich from typical to tantalizing.
• Milk: Use any milk to thin the mayo so it spreads and drizzles easily.
• Sugar: A pinch of sugar brings balance to an otherwise savory dressing.
• Mustard and celery seed: These two well-loved ingredients are in all the best deli sandwiches, mustard and celery seed. Here they are stirred directly into the sandwich spread.
• Tortillas: Use two 10-inch flour tortillas to wrap the sandwich: traditional or your favorite flavor (spinach or whole wheat would both be yummy).
• Ham: Thinly sliced deli ham is layered over the dressing
• Swiss cheese: Sprinkle on your favorite shredded cheese. Swiss is an ideal complement to ham but cheddar or colby would work, too.
• Lettuce, tomato and green onion: Crisp, shredded lettuce, juicy tomatoes and green onion add crunch, freshness and a serving of veggies to each wrap.

Directions

Step 1: Make the dressing

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Whisk the dressing ingredients together and spread over each tortilla.

Step 2: Assemble wraps

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Layer the wrap with ham, cheese and veggies. Roll up tightly and if you really want the wraps to stay together, secure it with toothpicks.

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Recipe Variations

• Make it low carb: Tortillas can pack a lot of calories and carbs so choose a lower calorie or low carb version.
• Go spicy: Add spice by mixing 1 to 2 teaspoons of sriracha into the dressing instead of mustard and celery seed.
• Add some pucker: If you love pickles, add some bright and acidic veggies to your wrap. Regular pickles will work, but any pickled veggie would add some zip to this wrap. Think about pickled carrots, pepperoncini or red onions.
• Swap out the ham and Swiss: Here are a few other meat and cheese combo ideas: roast beef and cheddar, turkey and havarti or salami and mozzarella.
• Hate mayo? Try avocado: Mash up an avocado to use if mayo isn’t your thing. Whisk in the milk and seasonings for a smooth spread.

How to Store Ham Wraps

Store leftover ham wraps in the fridge in an airtight container or wrapped snugly in plastic wrap or aluminum foil.

Can you make ham wraps ahead of time?

Make wraps the night before, just wrap them tightly and keep cold.

Ham Wraps Tips

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What’s the best way to roll up a tortilla for a wrap?

If you want a well-wrapped sandwich, you need a large enough tortilla to tuck in both ends. Look for a 12-inch burrito tortilla, begin to wrap it and fold in both ends. Continue rolling it so both ends are tightly secured. Then wrap it in sandwich foil or hold it closed with toothpicks.

How do you cut a tomato into cubes?

Tomatoes are slippery and round. The trick is to have a sharp chef’s knife or serrated knife that will cut through the skin and membranes completely. If you want large dices, slice the tomato thickly. For a small dice, cut thin slices. Then cut each slice across both ways to make a square dice.

What are some ways to serve ham wraps?

While a hearty ham and cheese wrap like this one needs little accompaniment, we’re not ones to go understated when it comes to cooking. Try serving with a fun dipping sauce, like this avocado dressing or a roasted red pepper hummus. To make these wraps for a crowd, increase the amount of fillings and use a 12 inch wrap. Cut each in half and secure with a toothpick for easy eating. Serve with this creamy grape salad that has crunchy pecans.