YOU ARE HERE: LAT HomeCollections

Brown Bags Go South of Border : Ham and Pepper Concoction Is Wrapped to Go in Tortillas

September 21, 1989

For a brown bag lunch with South of the Border flavor, roll strips of seasoned lean ham and sweet peppers in a tortilla for Peppered Ham in Tortilla Cones.

It is a light lunch that is easy to eat and easy to tote.



1 pound extra lean ham

1/3 cup bottled reduced calorie Italian salad dressing

1 teaspoon black pepper

3 sweet red, green or yellow peppers

5 large flour tortillas

10 romaine or leaf lettuce leaves

10 green onion tops, halved lengthwise and blanched, optional

Cut ham into 10 (1/8-inch) slices, then slice lengthwise into quarters.

Combine salad dressing and pepper in shallow baking dish. Place ham strips in bottom of dish and stir to blend. Set aside.

Cut each pepper into 24 strips. Cut tortillas in halves.

To assemble, top each tortilla half with 1 lettuce leaf, 7 pepper strips and 1/3 cup ham mixture. Roll up gently to form cone. Repeat with remaining ingredients. Tie 1 green onion top around each tortilla cone. Makes 5 servings, 2 cones per serving.

Los Angeles Times Articles