Kid-Friendly: Ham, Green Onion, and Cream Cheese Rolls

Ingredients:

• 1 large head of romaine lettuce
• 110 g whipped cream cheese
• 4 green onions, thinly sliced
• 1 teaspoon mustard
• 4 wheat tortillas, 25 cm in diameter.
• 8 thin slices of ham (about 220 g)
• 1 whole canned roasted pepper, cut into 1/4-inch strips (about 1/2 cup)
• 1 cup grated carrots
• Additional device: toothpicks

Preparation:

1. Thoroughly wash and dry the 4 largest outer leaves of romaine lettuce, being careful not to tear them. Trim the leaves at the base where they meet the root; they should be about 22 cm long. Use a vegetable peeler to trim the thick central vein from each leaf to make them more flexible and easier to curl. Set aside.
2. In a medium bowl, combine cream cheese, green onions, mustard, 1/4 teaspoon salt and some freshly ground black pepper.
3. Place one tortilla on a clean work surface and carefully lay 1 sheet of romaine lettuce on top. Place 2 slices of ham next to each other so they fit neatly on the lettuce leaf. Spread 2 tablespoons of the cheese mixture on the ham, then arrange a quarter of the roasted pepper strips along one edge. Top the peppers with 1/4 cup of grated carrot.
4. Roll the wrap tightly, starting from the side with the pepper and carrot, so that the filling is in the center of the roll. Place the wrap seam side down. Repeat with the remaining tortillas, roasted peppers, carrots, ham, and cheese mixture. Cut the wraps into 2.5 cm (1 in) wide rolls, then pierce each roll through the seam with a toothpick or skewer.