1
1 large carrot
3 green onions
250 g ham, or roast beef, about 8 slices
2 cups grated swiss
2 cups shredded romaine lettuce, or spinach
1 cup light sour cream
1 tbsp Dijon mustard
4 10-in. large flour tortillas
Grate carrot and thinly slice green onions, then place in a medium-size mixing bowl. Lay ham slices in a stack on a cutting board and slice into strips about 1/4 inch (0.5 cm) wide. Add to carrot mixture. Add cheese and lettuce to carrot mixture. Using a fork or a large spoon, stir with a tossing motion until mixed.
Stir sour cream with mustard. Lay tortillas flat on a cutting board or counter. Thinly spread with sour-cream mixture, leaving a 1/2-inch (1-cm) border around edges. Then, evenly sprinkle with meat, cheese and vegetable mixture leaving a 1-inch (2.5-cm) border at sides and a 3-inch (7.5-cm) border at top. Roll up tightly, jelly-roll style.
If serving right away, slice in half diagonally. Or, lay each roll on a piece of waxed paper about 12 inches (30 cm) long. Roll up and twist ends. Refrigerate rolls for up to 1 day. If packing rolls for a picnic, there is no need to unwrap. Simply peel back waxed paper as you eat the sandwich.
We sliced deli meat into strips and tossed it with cheese and vegetable shreds for a smashing roll-up sandwich.