Sweet pepper, pineapple and ham wrap recipe

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  • Serves 4
  • 20 mins to prepare and 8 mins to cook
  • 400 calories / serving
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Sweet pepper, pineapple and ham wrap WITH LOGO 472x310

Heat the tortillas as instructed on the pack. Cook in oven for about 8 minutes at 200C/fan 180/gas 5 cover with foil. Pat dry the pepper and pineapple slices. Wash and dry the rocket leaves.

Mix the cream cheese and sour cream with the seasoning and turmeric. Spread the creamy mixture onto the cooled tortillas and spread the rocket leaves evenly over them. Put a slice of ham on each of the tortillas and lay the pepper strips and pineapple on top. Sprinkle with the mint and roll the tortillas up, securing them with a cocktail stick.

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  • Ingredients

  • 2 small red peppers, halved, deseeded and sliced
  • 8 Plain Tortilla Wraps
  • 4 pineapple slices
  • 1 bunch of rocket leaves
  • 100g cream cheese
  • 100g soured cream
  • Salt
  • Freshly ground black pepper
  • 1/4 tsp ground turmeric
  • 4 slices of British Honey Roast Ham
  • 1 tbsp finely chopped mint
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  • Calories
    400
    20%
  • Sugar
    13g
    14%
  • Fat
    18g
    26%
  • Saturates
    11g
    55%
  • Salt
    0.8g
    13%
of an adult's Reference Intake daily amount.
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