Ham and Cheese Tortilla Roll Ups

For these tortilla roll ups, first pat the lettuce leaves completely dry so they will not soak the flatbreads once filled. Wash the red pepper, remove the core, and slice it into thin strips. Have the ham, cheese, and a knife ready so the assembly goes quickly.

Lay each flatbread on a board and spread it with a thin, even layer of cream cheese. Leave about a centimeter of bare edge so the filling will not squeeze out as you roll. For a bolder taste, season the cheese with a little freshly ground pepper.

Arrange the ham and edam slices over the spread base so they slightly overlap and cover most of the surface. That way every bite is balanced and the roll will not fall apart when sliced. Do not pile the layers too thick, though, or rolling gets harder.

Add a lettuce leaf and a few pepper strips, placing the vegetables toward the lower third of the flatbread so it rolls up tightly. The lettuce brings freshness and the pepper a gentle sweetness and crunch, so the result feels light even with the cheese filling.

Start rolling from the filled side, tightening gently with your fingers as you go. Do not press too hard, or the cream cheese will leak out the sides. Lay the roll seam-side down and, if you have time, let it rest a few minutes so it holds its shape.

Cut the finished rolls with a sharp knife into small bite-size pieces or larger diagonal slices for a lunchbox. Lay them cut-side up when serving so the colorful filling shows. Serve right away or briefly chilled.