Texas Pete® Cajun Ham Wrap

    Ingredients

    • 10 Flour Wraps, 12 inch
    • 1 C Mayonnaise
    • 3 Tbsp. Ketchup
    • 3 Tbsp. Creole Mustard
    • 2 Garlic cloves, fresh, minced
    • 1 Tbsp. Worcestershire sauce
    • 1 Tbsp. Paprika
    • 3 Tbsp. Parsley, fresh, minced
    • 1/3 C Texas Pete Garlic Hot Sauce
    • Salt and Pepper To Taste
    • 2 Red bell peppers, julienne
    • 2 Yellow bell peppers, julienne
    • 2 Green bell peppers, julienne
    • 1/8 C Champagne Vinegar
    • 2 Tbsp. Creole Mustard
    • 1/4 C Olive Oil
    • 1 Tbsp. Caraway Seeds
    • 2 Tbsp. Texas Pete Hotter Hot Sauce
    • Salt and Pepper To Taste
    • 2 1/2 lbs. Black Forest ham, shaved thin (4 oz. per wrap)
    • 1 lb. Pepper Jack Cheese, 3/4 oz. slices (2 slices per wrap)
    • 1 lb. Cajun Pickles, sliced into rings

    Directions

    YIELD: 10 wraps
    PORTION (Serving Size): 1 wrap

    1. Preheat the oven to 375 degrees Fahrenheit.
    2. Combine the mayonnaise, ketchup, Creole mustard, minced garlic, Worcestershire sauce, paprika, parsley and the Texas Pete Garlic Hot Sauce.  Mix well.  Season with salt and pepper and keep refrigerated.
    3. Combine the julienned red, yellow and green bell peppers with the champagne vinegar, Creole mustard, olive oil, caraway seeds and the Texas Pete Hotter Hot Sauce. Mix well.  Season with salt and pepper and marinate in the refrigerator for 1 hour before assembling.
    4. Arrange the flour wraps on parchment lined sheet trays and top each wrap across the center with 2 slices of pepper Jack cheese.  Place the wraps in the oven just long enough to melt the cheese and warm the wraps so they are pliable. Remove wraps from the oven. 
    5. Top each wrap across the middle with 4 ounces of shaved ham followed by 1 ½ ounces or 6-7 of sliced Cajun pickles and 2 ounces or ¼ cup of the spicy pepper slaw. Drizzle about 1 ½ tbsp. of the spicy remoulade sauce across the center. Carefully roll up each wrap tucking in the ends tightly. Slice the wraps down the center and serve immediately

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