Ham and Spring Vegetable Wraps (Easter) - photo 1
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Ham and Spring Vegetable Wraps (Easter)

Snacks Easter Takeaway Dishes 45 min Easy 20 wyświetleń ~27.17 PLN * - (0)
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Description

Crispy wraps with soft wheat tortillas filled with smoked ham, hard-boiled egg, fresh spring vegetables (radish, cucumber, lettuce), and a herb-mustard sauce based on mayonnaise and dill. This light, colorful snack is perfect for the Easter holiday table — it combines traditional flavors (egg, ham, dill) with a modern presentation. Serve immediately after rolling, cut into halves or small finger-food portions; they pair wonderfully with fresh sorrel and horseradish for a spicy touch. Aesthetic, quick to prepare, and easy to take on a picnic or as an appetizer for guests.

Ingredients Used

Ingredients (16)

Servings:
4
  • Wheat tortilla 5.3 szt. (~240 g)
  • Cooked ham 200 g
  • Chicken egg 2 szt. (~120 g)
  • Iceberg lettuce 100 g
  • Cucumber 0.5 szt. (~150 g)
  • Radish 80 g
  • Red onion 60 g
  • Sorrel 40 g
  • Mayonnaise 60 g
  • Mustard 20 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Cheese 50 g
  • Sprouts 30 g
💰 Szacowany koszt dania: ~27.17 PLN (6.79 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the eggs

1

Place 2 eggs in a medium pot and cover them with cold water so that the water is about 2 cm above the eggs. Put the pot on high heat and bring the water to a boil. Once the water starts boiling vigorously, reduce the heat to medium and cook for 9 minutes to achieve hard-boiled eggs with a creamy yolk. After the time is up, quickly transfer the eggs to a bowl of very cold water for 5 minutes — this will make peeling easier.

Use a medium pot with a lid and a slotted spoon. Do not cook for more than 10 minutes, as the yolk will become dry and turn blue.
2

Peel the chilled eggs: gently tap the shell against a hard surface and roll it to crack the shell, then remove it under a stream of cold water. Slice the eggs into pieces about 5 mm thick or mash them with a fork if you prefer a creamy spread in the sauce.

Use a small egg knife or a sharp kitchen knife. If the eggs are hard to peel, the peeled part should crack finely — peeling is easier after 5 minutes in cold water.

Preparing the vegetables

3

Wash and dry the lettuce, sorrel, radish, cucumber, and dill. Tear the lettuce into pieces about 3–4 cm in size. Slice the cucumber into thin rounds (about 2–3 mm). Cut the radish into thin half-moons. Slice the onion into very thin half-moons; if you want to mellow the flavor, pour boiling water over it for 30 seconds and drain.

Ingredients: Iceberg lettuce, Cucumber, Radish, Red onion, sorrel, Dill
Use a cutting board and a sharp knife. Dry the vegetables in a salad spinner or on a clean cloth — moisture makes the tortilla soggy.

Sauce

4

In a small bowl, combine mayonnaise (60 g) with mustard (20 g) and finely chopped dill (about 2 teaspoons of chopped dill from the bunch). Season with salt (1 pinch) and freshly ground pepper (1 pinch). Mix evenly with a fork — the sauce should have a creamy, slightly runny consistency, easy to spread on the tortilla.

Ingredients: Mayonnaise, Mustard, Dill, Salt, Black pepper
Use a small bowl and a fork or spoon. If the sauce is too thick, add 1 teaspoon of water or natural yogurt (optional) to thin it out.

Heating the tortillas

5

Heat a 24–26 cm skillet over medium heat. Drizzle the tortillas with a very thin layer of rapeseed oil (you can use a brush). Place each tortilla in the skillet for 20–25 seconds on one side, then flip and fry for another 15–20 seconds — we want to warm it up slightly and make it flexible, not burn it.

Ingredients: Wheat tortilla, Rapeseed oil
Use a non-stick pan. If the tortillas start to crack, it's a sign that they were too dry — lightly sprinkle them with water and heat for a shorter time.

Assembly

6

Place a warm tortilla on a board. Spread 1–2 tablespoons of the prepared sauce (about 15 g) evenly in the center. On top of the sauce, add a layer of lettuce (about 25 g), a few slices of cucumber and radish, thin half-moons of onion, a few leaves of sorrel, 50 g of ham laid flat, and slices of hard-boiled egg (whole or half portion depending on size). If you are using cheese or sprouts, add them now. Leave about 2 cm of free space at the edges — this makes rolling easier.

Ingredients: Mayonnaise, Wheat tortilla, Iceberg lettuce, Cucumber, Radish, Red onion, sorrel, Cheese, sprouts
Use a spoon to apply the sauce and a knife to evenly distribute the ingredients. Do not overload the tortilla — too much filling will cause it to break when rolling.

Rolling

7

How to roll: fold the bottom edge of the tortilla over the filling by about 2 cm, press down, then fold the sides inwards to create a pocket, and tightly roll the wrap from the bottom up, gently squeezing the filling with your fingers to keep everything compact. If you are making more than one portion, wrap each tortilla in parchment paper or plastic wrap to maintain its shape.

Ingredients: Wheat tortilla, Mayonnaise
Use a board and a flat surface for rolling. If the wraps tend to unravel, cut them in half diagonally and secure with a toothpick.

Serving

8

Cut each wrap diagonally in half just before serving to reveal the colorful layers. Arrange on a tray or plate, placing additional fresh sorrel, a few slices of radish, and a small bowl with the remaining dipping sauce alongside the halves.

Ingredients: Wheat tortilla, sorrel, Radish, Mayonnaise
Use a sharp knife for clean cuts. Serve immediately so the tortilla is still warm and flexible; if preparing in advance, wrap tightly and store for a maximum of 8 hours in the refrigerator.

Fun Fact

💡

In Poland, served in a modern form, eggs and ham combine Easter tradition with the convenience of finger food — wraps are a contemporary adaptation of snacks that work well on the holiday table and during spring picnics.

Best for

Wielkanoc piknik wiosenny przyjęcie rodzinne przekąski na spotkanie

Tips

🍽️ Serving

Serve the wraps cut diagonally, alternating the halves for an attractive presentation. Include a small bowl of sauce (the remaining part) and fresh herbs on the plate. If serving cold, take them out of the fridge 10–15 minutes before serving to allow the tortilla to regain its flexibility.

🥡 Storage

Store rolled wraps tightly wrapped in foil or parchment paper in the refrigerator for up to 8 hours. Freezing is not recommended (the tortilla and vegetables will lose their texture). To refresh chilled wraps, heat them in a skillet for 30–60 seconds on each side wrapped in aluminum foil over low heat.

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