Fresh, colourful and full of texture, these tortilla wraps are the ultimate picnic grab-and-go. Crunchy slaw made with red cabbage, carrot and apple is paired with sweet pickled red onion and curls of ham for a salty hit. Everything’s wrapped up in a soft tortilla with a swipe of mayo or yoghurt for a creamy contrast. Light but satisfying, and super easy to scale up for sharing.

For the quick pickled onion

1 red onion, peeled and sliced
2 tsp sugar
1 tsp salt
130ml rice wine vinegar or white wine vinegar

For the summer slaw

¼ red cabbage
1 carrot, peeled and grated
1 Granny Smith apple, quartered and sliced thinly
4 tbsp good mayonnaise or natural yoghurt
2 spring onions, finely chopped
Salt and black pepper, to season
Fresh parsley, chopped
Sesame seeds

To assemble

2 large wraps
1 pack of Bearfield’s Honey Roast Ham
Lettuce leaves
Hot sauce, optional

1. To make the quick pickle, put the red onion in a bowl and sprinkle over the sugar and salt. Massage the onion gently and squeeze out the excess moisture. Pack the onion into the clean jar and pour in the vinegar. Make sure the jar is half full of vinegar. Add more if not. Top the jar up with water to cover all the onions. Pop the lid on and shake to combine. Leave this aside while you prepare the slaw.
2. To make the slaw, first cut the woody core from the cabbage quarter and shred or slice it as finely as you can (use the grater attachment on your food processor or a mandolin if you have one).
3. Squeeze out any excess liquid from the cabbage, then tip into a large bowl along with the grated carrot and sliced apple. Add the mayonnaise/yoghurt, sesame seeds and parsley and toss together. Season with salt and pepper and toss again.
4. To assemble the wraps, first add two pieces of lettuce, two generous tablespoons of slaw to each tortilla. Curl 2-3 slices of Bearfield’s Honey Roast Ham and add them to the wrap. Add the pickled onion and a few drops of hot sauce if using.
5. Tuck the ends of the wrap in and roll tightly like a burrito.
6. Cut in half and serve alongside the remaining slaw.

Test kitchen tips:

Leftover pickled onions will last in a sealed jar in the fridge for up to two weeks.
Leftover slaw makes a great side for toasted sandwiches, barbecue plates, or can simply be enjoyed on its own. Keep it in an airtight container for up to two days.