Easy Ham and Cheese Wrap Recipe

This easy Ham and Cheese Wrap is a super quick and healthy lunch that punches above its weight in terms of effort vs taste experience. Using a variety of textures and colors does the trick! Make it low-carb or gluten-free if you like, with the right kind of tortilla (suggestions below).

Simple Ham and Cheese Roll Ups

Any lunch that can be made in less than 15 minutes is a winning recipe in my mind. Like this Tuna Caesar Salad or this Oatmeal Smoothie Bowl, this no fuss easy ham and cheese roll up is conceived as a zero-effort, maximum nutrition and flavor lunch recipe that can be whipped up any day. 

The humble combination of ham and cheese may seem boring but with the right garnishes, you can turn it into a delicious and exciting wrap that will leave you fully satisfied. 

The beauty of wraps, sandwiches and salads is that you can swap out the ingredients to fit your flavor and diet preferences. There is no right or wrong way to make a wrap with cheese and deli meat! Pick whatever ham and cheese you like, greens, crunchy veggies, creamy spread and the tortilla of your choice: whole grain, low-carb, gluten-free, grain free, almond flour, cauliflower flour. The possibilities are endless and lunch is on the table in 10 minutes!

This recipe is featured in my roudup of 20 Best Wrap Ideas for Lunch.

Here's what you will need - adjust the ingredients to make it your own!

Tortilla: I used a low-carb tortilla from Tumaros because I love the low-calorie, high fiber content (7g dietary fiber in 1 tortilla!). You can honestly use any wrap or tortilla for this: regular flour tortilla (used in Mexican recipes), grain-free, gluten-free or veggie based (see "What are the best tortillas for wraps?" question in the FAQ section below for some brand suggestions).
Ham: I used sliced smoked baked ham at the deli section of my grocery store. Make sure the slices are thin for easier rolling. If you're not a fan of regular deli ham, go with other deli meat, such as turkey, salami or roast beef.
Cheese: I love Provolone in wraps and sandwiches so that's what I got. Other great cheese choices include: Swiss cheese, gouda, sliced mozzarella, hvarti, cheddar (thin sliced) or even American cheese slices. 
Spread: I used a mix of dijon mustard and avocado oil mayo for a classic ham and cheese sandwich vibe. Depending on what you like, go with mayo or mustard only, or swap it for soft cheese (such as Boursin or softened veggie cream cheese), hummus, guacamole or Ranch. Pickle relish mixed with mayo or sour cream is another classic combo that works.
Greens: Romaine lettuce works great because of its crunch factor. I removed the spines for easier rolling. Other good greens choices include: spring mix, baby spinach, butter lettuce or arugula. 
Veggies: I wanted a a pop of color and crunch so I sliced up some red bell pepper. Cucumbers, thinly sliced carrots, green onions and tomato slices will be great, too. If you're an avocado fan, definitely add some avocado slices (or guac!).
Pickled Veggies: our family loves jarred pepperonicini because it adds some spice to wraps and sandwiches. Drain it well so your wrap doesn't get soggy, especially if making ahead. Classic dill pickles, pickled carrots or pickled red onions are other awesome options. 

How to make Ham and Cheese Wraps

1. Step 1: Prep your spread. In a small bowl mix together mayo and mustard (or whatever you're using for a spread - it should be soft like mayo).

2. Step 2: Place all ingredients on a tortilla (see Note below). Start with smearing your spread all over, avoiding the edges (Image 1). Now add lettuce leaves or greens of choice (Image 2). Top each tortilla with 2 ham slices and 2 slices of cheese, or more if you have small slices (Images 3 & 4). Finally, add sliced red bell peppers and drained pepperoncini in a horizontal line, staying away from the sides (Image 5).

Note: A warm tortilla is easier to fold and stay together. The fastest way to make it more pliable is to place the tortilla on a plate under a damp paper towel and microwave for 20-30 seconds (or longer, depending on the type of tortilla). You can also steam it over a pot of boiling water.

3. Step 3: Fold into a wrap. Start with the bottom edge. Fold both the sides inside (to about ½ - 1 inch), then roll into a wrap from bottom to top, like a burrito (Image 6). I like to hold it with my hands for 30 seconds or so, so that it sticks together and doesn't fall apart. You can also wrap it in tin foil or plastic wrap, especially if making the wrap for later.
4. Step 4: Cut in half (if desired) and enjoy!

What to serve it with

These wraps are great on their own but if you're looking for sides, here are some suggestions:

• Soup: serve it with a cup of hot soup, such as this Tomato White Bean Soup or Butternut Squash Carrot Soup
• Salad: I love this lemony chopped salad or Greek Chickpea Salad
• Chips: go with classic potato chips or try something healthier, such as these 
• Pickle spears 
• Extra veggies: serve it with cut up carrots, cucumbers and cherry tomatoes for extra vitamins and fiber
• Dipping sauce: try it with my spicy Gochujang aioli, Dill Aioli, Creamy Cajun Salad Dressing, Ranch or Sriracha mayo. 

Storage suggestions

Tightly wrap each individual wrap in plastic wrap or aluminum foil to prevent air exposure and moisture absorption. Alternatively, place the wraps in an airtight container, separating layers with parchment paper to avoid sticking. Refrigerate for up to 3 days.

To freeze: wrap the roll ups in plastic wrap and then place in a freezer-safe bag or container. Keep in mind that fresh veggies, such as lettuce, tomatoes or cucumbers don't freeze well so if you intend to freeze, I would avoid them and stick to ham, cheese and baby spinach. 

More quick meal ideas

• Cottage Cheese Egg Salad
• Mexican Tuna Salad
• Shrimp Poke Bowl
• Chia Bowl
• Bahama Mama Tropical Smoothie