Roasted Summer Wrap
These wraps are perfect for a picnic or a bag lunch. Serve with chips and a fresh fruit salad.
Serves: 4
Cook Time: 15 Minutes
Ingredients
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12 oz. Smithfield Deli Ham
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1 tbsp. vegetable oil
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1 cup of red and green bell pepper (julian cut)
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1/2 cup yellow onion (julienne cut)
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1/2 head of shredded green leaf lettuce
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1 pinch salt and pepper
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1 tbsp. chopped parsley
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4 tbsp. ranch dressing
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4 large soft flour tortilla shells
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8 slices of pepper jack cheese
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1 diced beefsteak tomato
Steps
Preheat oven to 350 degrees F. In mixing bowl, toss peppers and onions with vegetable oil, thyme, parsley, salt and pepper. Place contents from bowl onto a baking sheet; roast in oven for 15 minutes; when finished set aside. Spread 1 tbsp. of ranch dressing on each flat tortilla shell. Place 3 oz. of deli meat, 2 slices of cheese, diced tomato, lettuce and roasted vegetables in the center of each tortilla shell. Fold slices of tortilla shell into the center and roll from the bottom up.
Recipe and photo by Smithfield.
