1/2 cup (125 mL) orange juice
1/2 cup (125 mL) chopped dried apricots
1/2 cup (125 mL) chopped dried cranberries
8 oz (250 g) cream cheese, softened
1/2 cup (125 mL) light sour cream
1 tsp (5 mL) basil, crumbled
Dash freshly ground pepper
6 flour tortillas (8 inch/20 cm)
6 thin slices ham

Combine orange juice, apricots and cranberries in a small saucepan; bring to a boil. Remove from heat, cover and let stand for 15 minutes. Drain thoroughly; cool. Using medium speed of an electric mixer, beat together cream cheese, sour cream, basil and pepper until blended. Stir in apricots and cranberries. Spread cream cheese mixture evenly over one side of each tortilla, leaving a 1/2 inch (1.25 cm) border. Place one slice of ham near edge of each tortilla. Beginning at edge nearest to ham, tightly roll up each tortilla. Wrap each roll individually in plastic wrap. Refrigerate for at least 4 hours or up to 24 hours. To serve, cut each roll into 1 inch (2.5 cm) thick slices. Makes 30 - 36 pieces.

Last updated on March 23, 2018