ham + cheese wraps

with pesto aioli
5 from 1 vote
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

FOR THE PESTO AIOLI

  • 1 cup packed fresh basil leaves
  • 1 clove garlic
  • 1 tablespoon pine nuts or walnuts
  • 1 tablespoon lemon juice
  • cup olive oil
  • kosher salt
  • cracked black pepper
  • cup freshly grated Parmesan
  • ½ cup mayonnaise

FOR THE WRAPS

  • 4 wraps or flatbreads
  • ¾ cup pesto aioli recipe above or store-bought
  • 8 slices swiss or cheddar cheese
  • 16 slices deli ham
  • ½ cup sliced roasted red peppers drained
  • kosher salt
  • cracked black pepper

Instructions

FOR THE PESTO AIOLI:

  • Combine in a food processor 1 cup basil, 1 clove garlic, 1 tablespoon nuts, pulse until finely chopped. Add 1 tablespoon lemon juice, pulse to combine. With the food processor running slowly drizzle in ⅓ cup olive oil until smooth. Season with a pinch of salt and pepper. Add ⅓ cup Parmesan and pulse until just combined. Taste and adjust seasoning. In a medium bowl mix ½ cup pesto with ½ cup mayonnaise, set aside.

FOR THE WRAPS:

  • Lay 4 wraps or flatbreads on a work surface. Spread evenly on each 2 tablespoons pesto aioli. Top each with 1 slice cheese, 2 slices ham, and 1 tablespoon sliced roasted red pepper. Season with a pinch of salt and pepper. Repeat layering again with remaining 2 tablespoons pesto aioli, 1 slice cheese, 2 slices ham, 1 tablespoon sliced roasted red pepper and season with a pinch salt and pepper. Wrap up, sealing the edge with a little more pesto aioli. Place seam side down on the work surface and repeat with remaining wraps. Slice in half and enjoy.

SERVING SUGGESTIONS:

  • Serve with a simple arugula side salad, lemon, pita chips, or fries to complete the meal.

SWAP SUGGESTIONS:

  • Protein: Swap deli ham for your favorite sliced deli meat, sliced grilled chicken or sliced grilled steak.
  • Vegetarian: Omit deli ham and replace with 1 can chickpeas, drained and rinsed then smashed in a bowl. Divide evenly between wraps.
  • Gluten-Free: Swap flatbread for Grain Free Burrito Size Tortillas such as Siete.
  • Pesto: Store-bought pesto can be used in place of homemade.

MAKE AHEAD / MEAL PREP:

  • Make as listed above, separating the arugula, lemon, and pita chips from the wraps while storing for up to 3 days in an airtight container in the refrigerator. Just before eating, squeeze the lemon over the arugula and serve with extra pesto aioli, if desired.

Nutrition

Calories: 1021kcal | Carbohydrates: 39g | Protein: 43g | Fat: 77g | Saturated Fat: 22g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 30g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 2384mg | Potassium: 423mg | Fiber: 3g | Sugar: 2g | Vitamin A: 874IU | Vitamin C: 11mg | Calcium: 581mg | Iron: 5mg