Greek Ham Wraps Recipes

Steps:

• In a small bowl, whisk the first six ingredients; spread evenly over each tortilla. Layer with ham and cheese. Top with lettuce, tomato and onion. Roll up tightly; secure with toothpicks if desired.

Steps:

• In a small bowl, combine the mayonnaise and basil; spread over each tortilla. Top with lettuce, ham, olives, feta cheese and chopped onions; roll up., For optional onion ties, cut white portion off additional onions; save for another use. In a saucepan, bring water to a boil. Add green onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water; drain and pat dry. Tie around wraps.

Steps:

• In a small bowl, combine cream cheese and dressing mix. Spread over ham slices. Place a pickle on each ham slice. Roll up tightly; wrap in plastic. Refrigerate for at least 1 hour or until firm. Cut each wrap into six slices.

Steps:

• Prepare chicken according to package directions. Cut chicken into 1/2-in. pieces; place in a large bowl. Add cheese, red pepper, tomatoes, salad dressing and olives; toss to combine., Place spinach down center of tortillas; top with chicken mixture. Roll up tightly and serve.

Steps:

• Lay out the tortillas on a flat surface. Place 1-2 slices of ham in the middle of each one. Sprinkle over some chopped pepper and cheese, leaving a 2cm edge at one end. Starting at the other end, roll up as tightly as you can. Wrap each tortilla in kitchen foil and twist the ends to seal. Will keep in the fridge for up to 3 days.
• Heat oven to 180C/fan 160C/gas 3. Place the wraps in the oven (directly onto the oven rack is fine) and cook for 10-15 mins until the cheese starts to melt. Unwrap for the last 5 mins if you want the outside to be crisp. Peel off the foil before eating.

Steps:

• Prepare the Chicken Marinade first. Get a large bowl. Combine olive oil, lemon juice, garlic, oregano, salt and pepper. Add the Chicken Thighs and give it a mix with your hands. Make sure you get into all the nooks and crannies. Add more oregano if necessary. Leave for 30ish minutes.
• Prepare wrap ingredients. Slice tomatoes, slice cucumber into half moon shapes, THINLY slice onions and slice the lettuce.
• Add the marinated chicken to a medium-heat skillet or frying pan for 5-7 minutes. Cook in 2 batches to avoid over crowding the pan (this should allow it to brown nicely). Once nicely browned and cooked through leave to rest on a chopping board for 5 minutes before slicing.
• Build the wraps. Toast the flatbread or tortilla on a frying pan. I place a tortilla directly onto the gas as this gives a nice charred flavour. You may prefer to heat in frying pan.
• Build the wraps - tortilla/flatbreat, then lettuce, onion, cucumber, tomatoes.and tzatziki. Be careful not to over fill, just a little of each is best. Slice the rested chicken and add to the wrap. And enjoy!
• To wrap the tortilla properly, first fold up from the bottom, the fold the two adjacent sides over.

Steps:

• Roughly chop the tomato, cut the cucumber into sticks and split and stone the olives (if using).
• Now heat the tortillas. If you have gas, put each one for 10 seconds on a lit gas ring - you have to be a little bit brave - then turn it over quickly, using tongs, and heat the other side for another 8 seconds or so. The tortillas will be slightly charred in places, which adds a fantastic flavour. If you don't have gas, warm a pan to a medium heat before quickly tossing in your tortillas one at a time. You don't need to have any oil on the pan.
• Make a row of tomato, cucumber, feta and olives down the centre of each warm tortilla. Now spread the hummus around the top and sides of the tortilla. Fold in the sides to seal in the ingredients and roll up tightly to make a big cigar. Cut in half and eat with your fingers.