Ham wrap with vegetables

Name: Ham wrap with vegetables
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g mixed rungs; 1 collar Parsley; 500 g Skimmed milk yoghurt (0,1 %); 100 g fat-reduced salad cream (16 % fat); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 pinch Sugar; 175 g Salmon ham; 250 g Carrots; 1 (150 g) Apples; 1-2 TABLESPOONS Lemon juice; 150 g Rocket salad; 4 Tortilla flat cakes (wraps; 280 g)

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g mixed rungs
1 collar Parsley
500 g Skimmed milk yoghurt (0,1 %)
100 g fat-reduced salad cream (16 % fat)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 pinch Sugar
175 g Salmon ham
250 g Carrots
1 (150 g) Apples
1-2 TABLESPOONS Lemon juice
150 g Rocket salad
4 Tortilla flat cakes (wraps; 280 g)

Directions

1
Wash the sprouts and let them drip off. Wash parsley, dab dry and chop finely. Mix yoghurt, salad cream and parsley. Season to taste with salt, pepper and sugar. Cut salmon ham into strips. Wash, clean, peel and roughly grate the carrots. Apple wash, quarter, remove core.
2
Cut a quarter into slices, put aside, cut the rest into small cubes. Sprinkle everything with lemon juice. Clean and wash the salad, put some salad leaves aside for garnishing, cut the rest into strips. Mix sprouts, salmon ham, carrots, apple cubes and salad with the yoghurt sauce. Heat tortillas in a hot pan for 2-3 seconds on each side. Spread the filling on the tortillas and roll them up. Serve wraps garnished with apple wedges and salad