These easy egg-and-ham wraps with arugula and sundried tomatoes were initially inspired by a meal that I recently ate on an airplane, of all places. Rolling up chopped hardboiled eggs with ham was a wrap combination I hadn’t considered before. And it ended up being delicious.
So, I took that idea and added some fresh, flavorful ingredients from one of my favorite combinations: arugula and sundried tomatoes.
Whipped cream-cheese and diced sundried tomatoes make a creamy, slightly sweet spread. Then it’s layered with smoky ham, sliced hardboiled eggs, and some sprigs of peppery arugula. Use deli-sliced ham or chop up leftover oven-cooked ham.
This wrap can be made ahead of time and packs well for taking to school or work.
Yield: 2 servings
- 1⁄3 cup softened or whipped cream cheese
- 2 tablespoons diced sundried tomatoes, packed in oil
- 1⁄8 teaspoon fine sea salt
- 1⁄8 teaspoon ground black pepper
- 2, 10-inch sandwich wraps or flour tortillas
- 4 slices smoked ham or 1⁄2 cup diced ham
- 3 hardboiled eggs, peeled and sliced
- 1⁄2 cup arugula leaves
In a small bowl, stir together the cream cheese, sundried tomatoes, salt and pepper.
Lay one tortilla on a flat work surface. Begin at the edge farthest from you, and spread half of the cream cheese over about 3⁄4 of the tortilla. Spread it just to the end of that far edge. This will help seal the wrap when you roll it up.
On the end closest to you, layer two slices (or 1⁄4 cup) of ham. Top with half the egg slices and a 1⁄4 cup of arugula leaves.
Working from the end closest to you, tightly roll the wrap, tucking in the sides as you roll. Place seam-side down, and cut in half (if desired). Repeat with the second wrap.
Serve your egg-and-ham wraps right away, or store in an airtight container in the refrigerator for up to a day.
This article originally appeared in the January/February 2022 issue of Chickens magazine.