Ham wraps with coleslaw

Name: Ham wraps with coleslaw
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 TEASPOON Vegetable broth; 50 g red lentils; 2-3 stem(s) Parsley; 2 large carrots; 200 g White cabbage salad; 2 TABLESPOONS Whole milk yoghurt; 7-10 Tbsp salt, white pepper; 8 Wheat tortillas (e.g. with herbs; approx. 340 g); 8 thin slices of cooked ham (approx. 20 g each); 7-10 Tbsp Parchment paper and wooden skewers

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 TEASPOON Vegetable broth
50 g red lentils
2-3 stem(s) Parsley
2 large carrots
200 g White cabbage salad
2 TABLESPOONS Whole milk yoghurt
7-10 Tbsp salt, white pepper
8 Wheat tortillas (e.g. with herbs; approx. 340 g)
8 thin slices of cooked ham (approx. 20 g each)
7-10 Tbsp Parchment paper and wooden skewers

Directions

1
Bring 200 ml water and broth to the boil. Rinse lentils briefly and cook covered in the stock for 8-10 minutes. Drain
2
Wash and pluck the parsley and cut it finely, except for a little bit for garnishing. Peel, wash and roughly grate the carrots. Mix both with lentils and coleslaw. Cover and leave to stand for about 20 minutes. Yoghurt underneath
3
Place 2 flat cakes on top of each other, slightly overlapping. Cover each with 2 slices of ham and salad. Roll up firmly from the narrow side, folding one side inwards a little. Wrap the closed side with parchment paper and pin it down. Garnish with parsley
4
The wraps are also a varied break snack for children, which they can take along in the bread box