Ham and Vegetable Wraps
The beta-carotenes which give carrots their unique color also support healthy vision and skin. Spinach is rich in iron, which is important for blood formation and oxygen transport.
These wraps can be prepared and stored in an airtight container for a few days. Simply heat them slightly in the microwave or pan before filling.
- 3 ½ ounces Cornmeal
- 3 ½ ounces Pastry flour
- 1 pinch salt
- 7 ounces water
- 2 ounces Spinach
- 2 ounces carrots
- 2 finely grated carrots
- 12 slices cooked ham
- 1 small zucchini (thinly sliced)
- 2 tomatoes (peeled, seeded and cut into strips)
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- Tabasco sauce
- freshly ground peppers
For the wraps, combine the cornmeal with the flour, the salt and the water and knead until a moist, soft dough has formed. Cover and leave to rest for about 15 minutes.
For the spinach purée, rinse the spinach and wilt in a pot. Remove, rinse, drain and leave to cool. Purée with a hand blender.
For the carrot purée, peel and coarsely chop the carrots and blanch in salted water for about 8 minutes. Rinse with cold water, drain and purée with a hand blender.
Divide the dough into thirds. Knead the spinach purée into one-third and the carrot purée into another third. Leave the remaining third plain and then divide each third in half.
Roll out the dough portions with a rolling pin into thin, circular shapes. Fry on each side for ½ to 1 minute until dark brown spots begin to form. Keep warm in the oven.
Rinse and trim the lettuces and shake dry.
For the dressing, combine the lemon juice with the olive oil and a few dashes of Tabasco sauce. Season with salt and pepper and mix well.
Cover the wraps with lettuce, ham and carrots. Distribute the tomatoes and zucchini over the top and drizzle with the dressing. Roll up and serve cut in half crosswise.