Thursday, June 7, 2012

Road Trip Recipe 3: Ham, Turkey & Dijon Wraps

This is the third recipe on my healthy Road Trip Menu, the second of the ready-to-eat meals.

Ready Meals:
Salad in a Jar
Ham, Turkey & Dijon Wraps
Pesto Pasta in a Jar

I picked these because you can actually make them in the morning, and they won't taste like wet, soggy bread by lunchtime, or even late afternoon. Which basically makes them perfect road trip fare. Also, they are one-hand friendly, so they can be eaten while driving without risking your life or making a complete mess. Win-win, right?

Luckily, they are also absolutely delicious! My dear husband, who was slightly apprehensive when I broke the news that we'll be eating nothing but homemade healthy foods throughout our entire Road Trip, was instantly won over by these wraps. I made them early in the morning before we left, and by late afternoon, after spending the entire day in the cooler, they still tasted like they were freshly made. 

Ham, Turkey & Dijon wraps with mango, strawberry & apple salad.
Nom nom!

So, what's the secret to keeping them from going all soggy?
The cream cheese. It is the one ingredient that should not be omitted if you want them to last throughout the day, although you can use any kind of spreadable cream cheese. Not a big fan of the taste of cream cheese? No worries. You don't need much. I used a very thin spread of plain Philadelphia cream cheese on our wraps, and hubby couldn't even taste it. But it does keep the wrap really fresh.

Ham, Turkey & Dijon Wraps


1/2 pound thinly sliced ham, from the deli counter
1/4 pound thinly sliced turkey or chicken breast, from the deli counter
2 tbsp Cream Cheese (plain, or flavored, and Laughing Cow works as well.)
2 tbsp mayonnaise
1 tbsp Dijon mustard
8 leaves butter lettuce OR 1 cup spring mix lettuce OR baby spinach
4 whole wheat flatbread or sandwich wraps


1. In a small bowl, combine mayonnaise and mustard until smooth. Set aside.
2. Spread each bread evenly with 1/2 tablespoon cream cheese.
3. Divide ham evenly between each bread, leaving 1 inch of one end of each flatbread uncovered.
4. Divide turkey evenly between each bread, leaving the same 1 inch of one end uncovered.
5. Spread or sprinkle some mustard sauce on top of turkey.
6. Add lettuce, and roll each flatbread into a log. Keep the 1 inch strip on the outside, and the cream cheese will help keep the roll together. Wrap tightly with plastic cling wrap.
7. Keep logs wrapped and stored cold until ready to serve. The cream cheese protects the bread, and these will keep all day without getting too soggy.

My recipe does call for a little bit more ham than turkey, because I do not like it when the turkey dominates the other flavors too much, but this is a matter of personal taste. Adjust the amounts according to your own preferences. Wraps are so great, because they can be varied almost indefinitely, and they're not as heavy as sandwiches. Do you make wraps? What kind of wraps do you use? What do you put in them? 

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