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Ham and Cream Cheese Wraps

Prep 20 min
Total 35 min
Ingredients 9
Servings 4

Wraps are a delicious complete meal. You can take them to picnics, pack them in your lunch box or keep them prepared as a midday snack. When they’re made in smaller sizes, they can be perfect for kids. Among its many advantages is the fact that you can use any ingredients you like to make it lighter or heavier. Plus, they can be made in the blink of an eye if you have a roll of Pillsbury™ Crescents. They’re can be cooked in an instant and they’re so delicious you won’t even miss tortillas. I recommend using this recipe as a foundation to help you experiment with different fillings. You can use a large variety of ingredients, like tuna salad with cucumber and tomato, or guacamole with refried beans, cheese and cream. If you have leftover potato tortillas, do like they do in Spain (where tortilla sandwiches are very popular) and prepare a tortilla wrap with sweet potato that will make your mouth water. Use the leftover frittata, then add arugula salad and tomato and you’ll have a deliciously nutritious wrap. How do you like to fill your wraps?

Ingredients

1 small carrot, peeled and cut into thin slices (about 1/2 cup)
1 tablespoon butter
1 1/2 tablespoon sugar
Salt and pepper
1 Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls
1/2 cup soft cream cheese
8 thin slices ham
8 cherry tomatoes, cut in four or proficient
Fresh oregano leaves

Directions

1

To prepare the glazed carrots: Once they’re pealed and cut, place them in a pan with enough water to cover them and add butter and sugar. Let boil over medium heat and then lower the heat. Let cook until the water has almost evaporated completely and the carrots are soft and look glazed. Turn off the heat and season lightly with salt and with a bit of pepper. Let cool to room temperature. You can make these a day in advance and keep refrigerated with a lid on.
2

Preheat a pan or Panini press.
3

Open the can of crescents and spread out the dough. Separate them in twos and seal the borders to create a rectangle or medium squares. Place them on the preheated panini maker and cook for 5 minutes or until they look lightly browned. Remove immediately and repeat the process.
4

Don’t let them cool because they’ll become difficult to roll. While they’re warm, add the cream cheese, salt and pepper, ham, a few strips of glazed carrots, pieces of cherry tomato and oregano. Roll and secure with wax paper.
5

Repeat the process to make more wraps and serve immediately.

Use other cheese that you like. They can be in slices or shredded.
Use chicken, mortadella or anything else instead of ham.
If you don’t have time to make glazed carrots, simple shred them and season them with vinaigrette before adding them to the ham and wrapping.

No nutrition information available for this recipe

Wraps are a delicious complete meal. You can take them to picnics, pack them in your lunch box or keep them prepared as a midday snack. When they’re made in smaller sizes, they can be perfect for kids. Among its many advantages is the fact that you can use any ingredients you like to make it lighter or heavier. Plus, they can be made in the blink of an eye if you have a roll of Pillsbury™ Crescents. They’re can be cooked in an instant and they’re so delicious you won’t even miss tortillas. I recommend using this recipe as a foundation to help you experiment with different fillings. You can use a large variety of ingredients, like tuna salad with cucumber and tomato, or guacamole with refried beans, cheese and cream. If you have leftover potato tortillas, do like they do in Spain (where tortilla sandwiches are very popular) and prepare a tortilla wrap with sweet potato that will make your mouth water. Use the leftover frittata, then add arugula salad and tomato and you’ll have a deliciously nutritious wrap. How do you like to fill your wraps?