These straightforward egg-and-ham wraps with arugula and sundried tomatoes have been initially impressed by a meal that I not too long ago ate on an airplane, of all locations. Rolling up chopped laboriousboiled eggs with ham was a wrap mixture I hadn’t thought-about earlier than. And it ended up being scrumptious.
So, I took that concept and added some recent, flavorful elements from one in all my favourite mixtures: arugula and sundried tomatoes.
Whipped cream-cheese and diced sundried tomatoes make a creamy, barely candy unfold. Then it’s layered with smoky ham, sliced hardboiled eggs, and a few sprigs of peppery arugula. Use deli-sliced ham or chop up leftover oven-cooked ham.
This wrap could be made forward of time and packs nicely for taking to high school or work.
Yield: 2 servings
- 1⁄3 cup softened or whipped cream cheese
- 2 tablespoons diced sundried tomatoes, packed in oil
- 1⁄8 teaspoon nice sea salt
- 1⁄8 teaspoon floor black pepper
- 2, 10-inch sandwich wraps or flour tortillas
- 4 slices smoked ham or 1⁄2 cup diced ham
- 3 hardboiled eggs, peeled and sliced
- 1⁄2 cup arugula leaves
In a small bowl, stir collectively the cream cheese, sundried tomatoes, salt and pepper.
Lay one tortilla on a flat work floor. Start on the edge farthest from you, and unfold half of the cream cheese over about 3⁄4 of the tortilla. Unfold it simply to the top of that far edge. It will assist seal the wrap whenever you roll it up.
On the top closest to you, layer two slices (or 1⁄4 cup) of ham. High with half the egg slices and a 1⁄4 cup of arugula leaves.
Working from the top closest to you, tightly roll the wrap, tucking within the sides as you roll. Place seam-side down, and minimize in half (if desired). Repeat with the second wrap.
Serve your egg-and-ham wraps instantly, or retailer in an hermetic container within the fridge for as much as a day.
This text initially appeared within the January/February 2022 problem of Chickens journal.