Sweet potato tortilla wrap with ham
When I have leftover pulled or roast ham, I like making Mexican-style dishes – enchiladas, tacos, salads etc. I had some gluten-free tortilla wraps in my pantry so I came up with this super easy, 10 minute recipe. This sweet potato tortilla wrap with ham is ideal for lunch, picnics or parties too. If you don’t have corn on the cobs, use a small tin of corn, drained (you can fry them in a dry-pan for a smoky flavour).
Ingredients
Method
- Finely chop the spring onions and quarter the tomatoes.
- Cut the kernels off the grilled/charred cob into a large bowl. Add the tomatoes, spring onions, spices and rocket leaves. Add the spices then 1 Tbsp of olive oil and juice of half a lemon. Mix well, then gently fold in the ham.
- Taste, and adjust the seasoning & lime juice to your liking.
- Toast the tortilla wraps according to the packet’s instructions, then add some filling. Top with chilli sauce and/or jalapeno slices, roll up, cut in half and serve. (You can cut them into bite-sized pieces for a party/picnic etc snack).