Photo: Ham, Swiss and Apple Wraps Recipe
Ingredients
- 1/2 red onion, thinly sliced
- 1/3 cup low-fat plain yogurt
- 2 tablespoons chopped fresh dill or parsley
- 2 tablespoons honey mustard
- Kosher salt and freshly ground pepper
- 1 1/2 tablespoons extra-virgin olive oil
- 4 ounces sliced lean ham (preferably low-sodium), torn into bite-size pieces
- 3 ounces sliced Swiss cheese, cut into strips
- 1 romaine lettuce heart, torn into bite-size pieces
- 1 apple, thinly sliced
- 4 whole-wheat wraps or tortillas
- 3 cups strawberries, halved
Directions
Soak the red onion in a bowl of ice water, 10 minutes. Drain the onion and squeeze dry.
Whisk the yogurt, dill, honey mustard, and salt and pepper to taste in a large bowl. Slowly drizzle in the olive oil and 1 tablespoon water, whisking until combined. Add the onion, ham, cheese, lettuce and apple and toss to coat. Pile the ham mixture in the middle of each wrap. Fold in the sides, then roll up the wraps. Cut in half and serve with the strawberries.
Serves: 4; Calories: 448; Total Fat: 14 grams; Saturated Fat:5 grams; Protein: 18 grams; Total carbohydrates: 49 grams; Sugar: 17 grams; Fiber: 9 grams; Cholesterol: 34 milligrams; Sodium: 654 milligrams
Photograph by Antonis Achilleos
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By KTFL
Tx/Fl
on June 09, 2012
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This was excellent! I made it for a picnic and it traveled well. Next time, I'm going to leave out the olive oil in the dressing because it tasted fantastic without it. Also, I didn't want to buy honey mustard because I never use it, so I substituted 2 tbl dijon mustard + 2 tbl honey + a tiny dot of mayo and the flavors were excellent. I used dill and thought it complemented everything well.
By Chasing_Savory
Richmond, VA
on May 23, 2012
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Really good and very little prep work. Kiki like!! I switched it up a bit and used spinach tortilla wraps, but yummy!! Can never go wrong with ham and apples, but that dressing/sandwich spread combination and tossing the ingredients in it versus spreading on the tortilla - genius!!
By losbor6
New Castle, DE
on May 14, 2012
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I received my issue of Food Network magazine Saturday and I had to try this recipe. It was very tasty, quick and easy. Would recommend for a quick dinner or lunch. I didn't have any dill or parsley on hand so I just substituted with some raw cabbage for texture.
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