Too hot to cook? Or maybe you’re just looking for a bold, flavorful lunch. Either way, these Ham, Cambozola and Roasted Red Pepper Wraps are a satisfying lunch perfect for packing for work.
He’s taller than me. That child who was three months old when I started Sarah’s Cucina Bella has shot up in height this year and now stands a wee bit above me.
When I pass pictures in our hallway — shots of us eating seafood on the Connecticut shoreline, pizza in Rhode Island and exploring Disney World — I see the little boy who I’ve been raising for 14 years. But when I look at the tall man-child leaning over the staircase railing to ask me what he needs to pack for camp today, I see a different version of him. A more mature version who’s about to enter high school.
I see the stages of our life together shifting.
How did this happen? Wasn’t he just entering the sixth grade?
It’s a reckoning with parenthood. It’s a wakeup call that my time with these kids at home is brief. Before long, we’ll be packing his bags for college. I am not ready for that though.
I have a few more years still. Thankfully. In the meantime, I am savoring the moments.
If you have older kids, is there anything you wish you knew as they embarked on high school?
Making Ham, Cambozola and Roasted Red Pepper Wraps
One important thing I want my children to leave home with is a sense of how to feed themselves well. That means understanding how the basic functions of a stove and oven work, how to piece together a healthy meal and how to cook basic dishes.
It also means eating by example — packing myself nutritious lunches for work, for instance. After all, kids will mimic what they see us do as parents.
This wrap is a lunch I love to pack for myself.
Wraps from the farmer’s market (not unlike the ones I used to buy at Fairway in New York) are the perfect base for these. You can also find wraps at the supermarket. Look for ones that are about 12-inches in diameter.
The wraps are topped with some creamy, piquant Cambozola cheese, a favorite of mine, and Black Forest ham. You could certainly switch these out for any semi-soft cheese and variety of ham, but these are the ones I love most.
Then it’s topped with sweet roasted red peppers and fresh lettuce. I like a lot of lettuce. Use however much you prefer.
The ends of the wrap are folded in and then it’s rolled into a cylinder. You’ll want to secure the ends somehow. A toothpick on each end will work, but so will wrapping the ends in foil. Do whichever works for you. Then cut the wrap in half.
Now, it’s ready to be packed for lunch at work. Or eaten immediately. Both work.
The resulting wrap bursts with flavors and textures, making it a delightful midday meal. Sweet, creamy, savory and crunchy — Ham, Cambozola and Roasted Red Pepper Wraps hit all the right notes.
And I appreciate how when my kids see me make an effort to make good lunches, they do too. I hope that’s something they take with them always. Given the opportunity to eat well, we should.
- 1 wrap (12-inch wrap)
- 1 oz. Cambozola cheese (about a 1/4 inch slice from a wedge)
- 3 oz. thinly sliced black forest ham
- 2 tbsp. roasted peppers
- 2 leaves butter lettuce
- Lay the wrap out on a cutting board. Spread the Cambozola cheese along the center.
- Drape the ham over the cheese, spreading along the center. Leave about 2 inches at each end of the wrap.
- Top with roasted red peppers and lettuce.
- Fold the ends of the wrap in, then roll into a cylinder. Secure on either end with toothpicks or wrap the ends in aluminum foil. Cut in half.
- Eat immediately or store in an airtight container until ready to eat. It should be kept chilled..
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.