Sunday, April 12, 2015

Leftover Ham - Chopped Ham and Pineapple Salsa Wraps

From the kitchen of One Perfect Bite...I am putting together a compilation of leftover recipes that I hope you will find helpful. We did this for Thanksgiving recipes several years ago, and last week I was struck by the fact that my collection had only a handful of recipes for leftover ham. I had plenty of ham, and was not particularly keen on repeating the same ol' same ol', so, I decided to use what was left of the week to test some recipes that had been floating through my head. I was pleased with most of them and I wanted to share the very best of them with you. The wraps I'm featuring tonight were one of my favorites and I think you'll enjoy them too. I love the play of the sweet pineapple against the smoky ham, which in this recipe is very finely chopped, to make a spreadable, almost pate-like filling for the wraps. If you are looking for a different sandwich filling, do give this recipe a try. Here is how the wraps are made.

Chopped Ham and Pineapple Salsa Wraps...from the kitchen of One Perfect Bite

6 (8-inch) flour tortillas
3 cups crisp lettuce cut crosswise into 1/4-inch strips
1-1/2 cup pineapple cut in 1/4-inch dice
1/2 cup diced roasted red pepper cut in 1/4-inch dice
1/4 cup diced red onion
1/2 cup chopped cilantro
1 tablespoon finely chopped jalapeno pepper
2 teaspoons lime juice
1/2 teaspoon salt
1 pound coarsely chopped ham
1 (8-oz.) package cream cheese, room-temperature cream cheese
1/2 cup mayonnaise
2 tablespoon hot sauce
4 level teaspoons Dijon mustard teaspoons whole grain mustard
1/4 cup chopped scallion
1/4 cup finely chopped fresh flat-leaf parsley
Kosher salt
Freshly ground black pepper

1) To make salsa: Combine all ingredients in large bowl. Refrigerate, covered.
2) To make ham: Pulse ham in a food processor until finely chopped. Transfer to a large bowl. Combine cream cheese, mayonnaise, hot sauce, and mustard in a small bowl and beat until smooth. Fold in scallions and parsley by hand. Scrape cream cheese mixture into chopped ham and mix well to combine. Season to taste with kosher salt and freshly ground black pepper
3) To prepare wraps: Spread 1/2 cup ham mixture on each tortilla. Top each tortilla with 2 heaping tablespoons salsa and 1/2 cup shredded lettuce. Roll up. Trim ends and diagonally cut each roll in half. Yield: 12 rolls or 6 to 8 servings.

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1 comment :

Big Dude said...

Looks really good Mary.

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