Friday evening, when you know you’re having guests the next day, you start thinking about what to put on the table. Not necessarily something complicated — often, the simplest things disappear first. These turkey ham and fresh cheese wraps, cut into neat little rounds, are exactly that kind of dish.
Ingredients :
- Wheat tortillas (large, 25-30 cm) — Size really matters here. Small tortillas give rolls that are too narrow, impossible to roll tightly without the filling overflowing. Large ones allow you to spread generously and get a nice spiral when slicing. For more structure, whole wheat wraps work just as well — their slightly denser texture resists the cheese’s moisture better.
- Plain fresh cheese (200 g) — It plays two roles: glue and filling. Too runny, it will weep and soak the tortilla after a few hours. Choose a firm fresh cheese — St Morêt, Philadelphia, Kiri — rather than a soft spreadable one. The garlic and herb version also works for a stronger flavor, but it sometimes overpowers the delicate taste of fresh chives.
- Turkey ham (4 large slices) — Lighter than traditional ham, it rolls well without releasing water onto the cheese. Avoid slices that are too thin (they tear when rolling) or too thick (they create bumps in the roll). If you can’t find turkey ham, thinly sliced cooked chicken breast works perfectly.
- Fresh chives (2 tablespoons, chopped) — Dried chives are worthless in this recipe — they have no flavor or color once rehydrated. You absolutely need fresh chives, finely chopped so they blend into the cream without creating coarse bits. They provide the vegetal note and subtle sharpness that keeps the wrap from tasting too neutral.
