Summer Picnic Wraps

Peel and pit the peaches and cut the flesh into thin wedges. Also peel the melon, remove the seeds and dice the flesh into bite-sized pieces. Mix the fruit pieces in a bowl with olive oil and 1 teaspoon lemon zest, cover and let sit until ready to use.

Meanwhile, for the cream, wash, pluck and finely chop the herbs – leaving a few leaves of basil whole and set aside. Blend crème fraîche with sour cream, remaining lemon zest, herbs, salt and pepper until creamy.

Spread tortillas out on work surface: Spread each slice with cream first, sprinkle some of the removed whole basil leaves on top, and top them with ham leaves. Strain the marinated fruit, if using, and spread on top of the prosciutto.

Roll up the wraps tightly, wrap in greaseproof paper and transport well chilled.

Preparation Tip:

The wraps are perfect to take along to the picnic meadow, to the bike ride, to the swimming pool - or simply for the lunch break at the office!

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