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1
Special equipment: toothpicks
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2
Carefully wash and dry the 4 largest outer romaine leaves, trying not to tear them.
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3
Cut the leaves at the base, where they were connected to the root; the leaves should be about 9 inches long.
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4
Using a vegetable peeler, shave the center rib so the leaves roll up more easily.
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5
Set aside.
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6
Stir the cream cheese, scallions, mustard, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl to combine.
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7
Lay 1 of the tortillas on a clean work surface, and place 1 of the romaine leaves neatly on top.
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8
Place 2 slices of the ham next to each other to fit neatly on top of the lettuce.
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9
Spread 2 tablespoons of the cream cheese mixture over the ham, then line up a quarter of the roasted pepper strips along one edge.
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10
Line up 1/4 cup of the shredded carrots on top of the peppers.
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11
Roll up the wrap tightly, starting from the edge with the peppers and carrots, so the wrap holds together with the peppers and carrots in the middle.
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12
Place the wrap seam-side down.
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13
Repeat with the remaining tortillas, peppers, carrots, ham and cream cheese mixture.
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14
Cut the wraps into 1-inch pieces, then skewer each piece from the top through the seam side with a toothpick or skewer.
