Summary

Ingredients

• 8 wrap (s) (mini wraps)
• 8 slices cooked ham
• 8 slices cheese, mild or piquant depending on your taste
• 1 can corn, sweeter

For the cream:

• 1 can pear (s)
• 4 tablespoon mayonnaise
• 2 teaspoons mustard
• 2 teaspoons paprika powder, noble sweet
• 1 teaspoon paprika powder, hot pink
• some herbs, e.g., parsley
• some salt and pepper
• 1 teaspoon carob gum if the cream is too thin

Print Recipe Pin Recipe

Instructions

1. Drain the pear juice. For the cream, put the pears, mayonnaise, mustard, paprika and herbs in a blender jar and mix well with a hand blender. Then season with salt and pepper. The sauce should be creamy and slightly thick. If it is still too runny, it can simply be thickened with a little locust bean gum. Be thrifty!
2. Heat the wraps according to the instructions, they can then be processed better. Cover each of the wraps with a slice of cheese and ham, then spread a tablespoon of corn and some of the sauce on top. Roll up the wraps according to the instructions so that they can no longer open and nothing runs out of the sides. Then pack the rolls tightly in cling film and place in the refrigerator for another 2 hours.
3. Before serving, cut the rolls diagonally in half.
4. The recipe is easy to prepare, e.g., in the morning before the party.