Sunday, July 20, 2008

CORE Toasted Ham and Cheese Wrap

Serves: 1

Difficulty: Easy

  • 1 rye mountain bread
  • 30 g shaved ham
  • 1/4 cup corn kernels
  • 5 asparagus spears (or 15 asparagus tips), dried on paper towel
  • 3 TB low fat cottage cheese
  • 1/2 tomato, chopped
  • 4 basil leaves
  • 1/2 spring onion, chopped
  • 4 olives, sliced, dried on paper towel
  • capsicum strips
  • Italian herbs mix, sprinkle

Lay mountain bread out flat.
Arrange all in layers through the middle third of the wrap, finishing with the ham.
Gently roll up and place on a baking tray so the bottom is 2 layers of wrap, then the ham. This stops it going soggy. (Yes, ham is pictured on top and yes it was a tad soggy).
Bake at 180*C for 10-15 minutes until crispy.

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