Using the huge, chipotle flavored flour tortillas I showed you last week, I made some really great ham and cheese wraps.
The dipping sauce is just a mixture of mayonnaise and Dijon mustard.
Let’s wrap this up
I'm not a big fan of raw flour tortillas so I do cook them just a little on a comal, then cool before starting.
First lay down some plastic wrap on the counter top, that way you are ready to rock and roll when the tortilla is filled with your goodies.
Spread some whipped cream cheese, (In the mixer, I whipped some softened cream cheese with a bit of heavy cream until light and fluffy.) to the edges of the tortilla, then sprinkle with some chopped scallions.
The cream cheese is then topped with slices of deli ham and Swiss cheese.
Whole Romaine lettuce leaves are layered on top of the ham and cheese. Do take the tougher part of the rib out though.
With the side of the tortilla that is closest to you, start firmly rolling the tortilla over the filling. Because the filling is on a base of cream cheese, it’s going to want to slide off the tortilla, so you’re not only rolling the tortilla, but keeping the filling in place also. Once you start the rolling, you can continue the rolling with one hand while the other hand is keeping the filling in place, or get help ;-).
Firmly roll up the tortilla in the plastic wrap and refrigerate for at least an hour to let wrap chill; the wrap will hold together better when sliced if you do.
I sliced them on the diagional so they'd look all artsy-fartsy
And that's that