- 15 Minutes
- 4 Minutes
- Lay the flour tortillas on a cutting board. Cut halfway up each tortilla from the bottom edge to center.
Beginning with the bottom left quadrant, evenly divide arugula between the tortillas. Spread 3 tablespoons of cranberry sauce on the top left quadrant of each tortilla and top with the chopped bacon. Add the ham to the top right quadrant of each tortilla. Sprinkle 1/4 cup cheese on the final quadrant of each tortilla.
Start with the bottom left quadrant and fold it up and over the top left quadrant. Next, fold that over the top right quadrant. Finally, fold that down over the last quadrant.
Heat 1 teaspoon of oil in a large skillet over medium heat. Add two tortilla wraps to the hot skillet and cook 1-2 minutes per side until the cheese is melted and the tortillas are golden brown. Repeat with the remaining oil and tortilla wraps.
Recipe Tip: Serve the tortilla wraps with cranberry dipping sauce made from leftover cranberry sauce thinned out with orange juice!