Warm Ham, Broccoli, and Cheddar Tortilla Wrap
with sweet potato fries
This recipe started out as a grilled cheese, but we wanted to jump on the "tortilla trend" that was circulating on social media back in January and turn these into cheesy melted tortilla wraps. Check out this video to see how to make them!
Smarts #1: Be sure to slice the broccoli thin enough that it will easy fit into the wraps once it's roasted and tender. Even if using store-bought florets, you'll likely still need to slice them into thinner / smaller pieces.
Smarts #1: Don’t worry too much if the gluten-free tortillas crack a bit when you fold them, but it may help to warm them according to package directions right before filling them.
- Broccoli - 12 oz, very thinly sliced
- Oil, cooking - 1 Tbsp
- Red pepper flakes (opt) - 1/4 tsp
- Tortillas, gluten-free burrito-sized - 4
- Ham, deli-sliced - 6 oz
- Cheese, white cheddar - 4 slices (sub any type of sliced cheese)
- Butter - 3 Tbsp
- Mayonnaise - 1/4 cup
- Harissa - 2 tsp
- Mustard, Dijon - 1 tsp
- Fries, gluten-free frozen sweet potato - 1 lb (sub any gluten-free fries)
Broccoli - (If prepping right before heating, get oven heating first.) Slice broccoli into very thin pieces. If using a whole head of broccoli, you can leave the stem intact to keep the slices together or just finely chop into thin pieces. If using pre-chopped florets, slice in half or thirds to thin. (Can be done up to 5 days ahead)
Make aioli - Whisk together mayonnaise, harissa, and mustard.
Heat oven to 450F / 232C.
Toss broccoli with cooking oil, red pepper flakes, and some salt. Spread out on a sheet pan. Transfer to the oven and roast, shaking the pan halfway through, until broccoli is very tender, 15 to 20 minutes (depending on size).
While broccoli roasts, set out the other ingredients for the wraps. Place tortillas in a stack on a cutting board. Slice through the tortillas from the center all the way through the edge closest to you.
When the broccoli is done roasting, transfer it to a bowl and spread sweet potato fries out on the now-empty sheet pan. Roast sweet potato fries according to package directions.
While sweet potato fries roast, assemble the tortilla wraps. (Check out this video to see how it’s done.) Starting with the quarter to the left of the slice, fill the quarters of each tortilla with 1) a light spread of Harissa aioli, 2) roasted broccoli, 3) ham, 4) cheese. Wrap up the tortilla by folding the first quarter over the second and then continuing all the way around until the tortilla forms a triangle.
Continue until all of the tortillas are filled and wrapped.
Grease heated pan with butter (if working in batches, add some butter before each batch).
Sear tortilla wraps in melted until crisp and golden brown, 3 to 5 minutes per side. Continue until all wraps have been cooked.
Serve tortilla wraps with sweet potato fries. If you have any Harissa aioli leftover, use it as a dip for the fries. Enjoy!
Totally fun to make and individually the flavors seemed really spot on, but then all together it felt a bit meh. I think I just need to play around with it, but I'll definitely be putting the white beans with miso on sammies in the future. I will definitely revisit this recipe with some personal tweaks.1 Helpful
Very tasty! I loved the trick for placing the food and folding it up. I love roasted broccoli, and this was very satisfying to eat. I left out the harissa, and it was still great!0 Helpful
Totally fantastic. We all love this one!0 Helpful
Fun to make and really yummy! We used shredded cheese instead of sliced to help with the melting. Used frozen broccoli and chopped it instead of fresh broccoli thinly sliced.0 Helpful
Really yummy! I used Sriracha instead of harissa because I didn't want to buy another sauce.0 Helpful
Easy, fun, tasty! The broccoli was also amazing - think I might make this my default roasted broccoli recipe now.0 Helpful
Awesome! Loved it0 Helpful