Sorry, you need to enable JavaScript to visit this website.
Ham, Zucchini and Pesto Wraps

Ham, Zucchini and Pesto Wraps

Looking for a tasty brunch idea? Here is an easy ham, zucchini and pesto wraps recipe, ideal to make your Sunday morning extra special.

27 November, 2018
Average: 1.6 (18 votes)

serves for


total time

0 HR 50 MIN


All purpose flour
50 g
1, medium
150 ml
15 g, melted
8 sliced, cooked
1 large, halved, then sliced thinly lengthwise on a mandolin
Parmesan cheese
25 g, shaved
Pine nuts
4 tbsp
Basil Pesto
4 tbsp


  • Start by preparing the wrap pancakes; sift the flour with a pinch of salt into a mixing bowl.
  • Add the egg and half of the milk and whisk, starting slowly, until you have a smooth, thick batter.
  • Whisk in the rest of the milk until you have the right consistency.
  • Add teaspoons of the melted butter to a small frying pan and heat over a medium heat.
  • Fry the pancake batter.
  • 2 tablespoons per pancake, making sure you tilt the pan to coat the surface as soon as you have added the batter.
  • Keep the cooked pancakes warm on a plate lined with aluminium foil that is big enough to wrap over the pancakes and cover them loosely.
  • Pre-heat the oven to 180 degrees.
  • To assemble the wraps, lay a pancake on baking trays and spread with a tablespoon of pesto.
  • Top with two slices of ham so that they cover the entire surface of the wrap, then arrange slices of zucchini diagonally across the middle of the ham.
  • Season then fold the edges inwards to create the wraps.
  • Bake for 5 minutes then remove and transfer to serving plates.
  • Garnish with pine nuts and Parmesan shavings before serving.

Search Recipes

Red Cabbage and Honey Turkey Fricassee

Red Cabbage and Honey Turkey Fricassee

Next Recipe