Ben’s become pretty famous for his lunchtime choices at the Roost. He’s a big fan of the classic ham and cheese (or Ben and cheese as its now known), but sometimes he likes to change it up, so here’s his university alternative that packs a fiery punch.
Ben’s pesto inferno wrap
Ingredients
- 1 tortilla wrap
- 2 tablespoons of pesto
- 2 to 4 slices of deli meats of choice (I like using German salami and chorizo)
- 1 to 2 slices of honey roast ham
- Mature cheddar sliced
- 1 bell pepper
- 2 birds-eye chilies or jalapeños
- Some dried coriander, oregano or parsley (experiment with these to suit your preference) and chili powder
- 1 metric ton of Tabasco (okay not really, but the more the better!).
Method
- Take your wrap of choice and lay flat on a plate.
- With the back of a spoon spread your pesto in the centre of the wrap into a lovely circle shape.
- With a knife, cut the deli meats and ham into small pieces about 1cm in size. Mix together and sprinkle the deli meats and ham evenly covering the pesto.
- Cut the cheese and place in even, yet sporadic, positions on top of the meats.
- Cut the pepper into strips and place evenly on top of the meats and cheese. Then dice up your chilies or jalapeños and scatter over the other fillings before sprinkling over some parsley, oregano or your herb of choice.
- Finally dash some chili powder over the top and DROWN it in Tabasco, the more the merrier.
TOP TIP: Goes well with an oaky rioja or a fire extinguisher.
