Crispy Ham Broccoli Cheddar Tortilla Wraps with Sweet Potato
Golden-brown tortilla wraps filled with roasted broccoli, deli ham, and melted white cheddar, pan-seared until crispy and served alongside sweet potato fries. The roasted broccoli adds a tender, slightly charred flavor while harissa aioli brings a subtle heat that complements the smoky ham and sharp cheddar. Perfect for a hearty lunch or casual dinner when you want something more substantial than a cold sandwich but quicker than a full meal. The unique triangle-folding technique creates a pocket that holds all ingredients securely while achieving maximum crispiness on all sides.
Ingredients
- 12 oz broccoli, very thinly sliced
- 1 Tbsp cooking oil
- ¼ tsp red pepper flakes(optional)
- 4 burrito-sized tortillas
- 6 oz deli-sliced ham
- 4 slices white cheddar cheeseany sliced cheese1:1vegetarian
works with swiss, provolone, or american
- 3 Tbsp butter
- ¼ cup mayonnaise
- 2 tsp harissa
- 1 tsp Dijon mustard
- 1 lb frozen sweet potato friesregular fries1:1preference
follow package directions
Instructions
- 1
Heat oven to 450F
- 2
Toss broccoli with oil, red pepper flakes, and salt
- 3
Spread broccoli on sheet pan and roast 15 to 20 minutes, shaking halfway through
- 4
Stack tortillas on cutting board and slice from center to nearest edge
- 5
Transfer roasted broccoli to bowl and spread sweet potato fries on sheet pan
- 6
Roast sweet potato fries according to package directions
- 7
Mix mayonnaise, harissa, and Dijon mustard for aioli
- 8
Fill each tortilla quarter with harissa aioli, roasted broccoli, ham, then cheese
- 9
Fold tortilla starting with first quarter over second, continuing around to form triangle
- 10
Heat griddle or large skillet over medium heat
- 11
Grease pan with butter
- 12
Sear wrapped tortillas until golden brown, 3 to 5 minutes per side
- 13
Serve wraps with sweet potato fries
Tips
Slice broccoli very thin for even roasting and easier wrapping - thick pieces won't cook through in the given time and may tear the tortilla.
Use the triangle folding method to create maximum surface area for crisping while keeping fillings secure inside the wrap.
Save leftover harissa aioli as a dipping sauce for the sweet potato fries or store covered in refrigerator for up to 3 days.
Good to Know
Assembled wraps keep refrigerated 1 day, reheat in skillet to restore crispiness
Roast broccoli and make aioli up to 1 day ahead, assemble and cook wraps just before serving
Serve immediately while wraps are crispy and cheese is melted, with sweet potato fries on the side
Common Mistakes
Don't overfill tortillas or they won't fold properly and may tear during cooking
Avoid high heat when searing to prevent burning before cheese melts through
Substitutions
works with swiss, provolone, or american
follow package directions
FAQ
Can I make these wraps ahead of time?
You can roast the broccoli and make the aioli up to a day ahead, but assemble and cook the wraps just before serving to maintain crispiness.
What if I don't have harissa?
Substitute sriracha, hot sauce, or even a pinch of cayenne mixed into the mayonnaise for a different but still flavorful heat.
How long do leftover wraps keep?
Cooked wraps keep refrigerated for 1 day and can be reheated in a skillet to restore some crispiness, though they're best fresh.