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Ham, Spinach and Pepper Wraps




Source of Recipe


Cook's Ham


List of Ingredients




1 package (8 ounce) cream cheese, soft
2 tablespoons Dijon mustard
3 green onions, chopped
6 (8 inch) flour tortillas
12-18 large spinach leaves, stems removed
1 jar (12 ounces) whole roasted red bell peppers, drained and patted dry
About a pound of Cook’s ham, prepared and julienned or shredded





Recipe



In a small bowl, combine cream cheese and mustard. Add green onions; mix well. Spread about 1/4 cup cream cheese mixture onto each tortilla to within 1/2 inch of edge. Cover each with 2-3 spinach leaves, pressing lightly into cream cheese mixture; top with 1-2 bell peppers and ham. Roll up tightly; wrap each in plastic wrap. Refrigerate, seam side down for 1 hour or longer. Remove from plastic and cut each into 1-inch slices. Serve as an appetizer, if desired, makes about 48.

(Recipe courtesy of Cynthia Hopper, of Altoona, Pennsylvania, the national winner of the Cook’s Ham Recipe Contest featured in Cooking Light magazine.)