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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).
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 spring onions
  • 1 handful of cherry tomatoes
  • 2 handfuls of rocket leaves
  • 2 corn on the cobs grilled
  • 1 Tbsp chopped coriander
  • ½ tsp cumin powder
  • 1 cup of shredded ham
  • 4 sweet potato tortilla wraps
  • Olive oil
  • Lime juice
  • Chilli sauce or jalapeno slices from jar

Method
 

  1. Finely chop the spring onions and quarter the tomatoes.
  2. 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.
  3. Taste, and adjust the seasoning & lime juice to your liking.
  4. 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).