In short: Tortillas filled with golden diced potatoes, cured ham, cornichons and raclette cheese, rolled tight and then browned for 2 minutes on each side in a skillet. With potatoes cooked the day before, the meal is ready in 15 minutes.
📲 The video that inspired this recipe
Chef’s tip
The raclette wrap was born from a simple observation: the day after a raclette night, there are always leftover potatoes, cheese and a few scraps of cured meat, but nobody feels like getting the grill out again. One tortilla, one hot skillet, and last night’s feast comes back in a format you can eat with one hand, leaving the other free for the remote control.
Don’t be fooled by its sandwich looks: a good raclette wrap takes a little method. The potatoes must be nicely browned to stay crunchy, the cheese must melt without leaking, and the fold must hold. Follow the order of the steps and you will get a wrap that is crispy outside and gooey inside, and that doesn’t unroll at the first bite.
| Prep time | 5 minutes |
|---|---|
| Cook time | 10 minutes |
| Total | 15 minutes (with already-cooked potatoes) |
| Servings | 4 people (4 wraps) (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people)
- 4 large flour tortillas (about 25 cm)
- 4 firm-fleshed potatoes, cooked in their skins (about 500 g)
- 8 slices of raclette cheese (about 200 g)
- 8 slices of cured ham or dried meat (about 120 g)
- 4 sliced cornichons
- 1 tablespoon sunflower oil
- Freshly ground pepper
Preparation
- Brown the potatoes: Cut the potatoes into 1 cm (1/2 in) dice. Brown them for 5 to 6 minutes in a large skillet with the oil over medium-high heat, then season with pepper.
- Soften the tortillas: Warm each tortilla for 10 seconds in a hot, dry skillet to make it pliable.
- Fill: On the lower third of each tortilla, arrange 2 slices of cheese, 2 slices of cured ham, a quarter of the potatoes and the cornichons.
- Roll: Fold the sides of the tortilla inward, then roll up tightly starting from the filled edge.
- Brown the wraps: Place the wraps seam side down in the hot skillet, two at a time, and brown them for 2 minutes on each side, until the cheese melts.
- Serve: Cut each wrap in half on the diagonal and serve right away, with a green salad.
The chef’s tricks
- Seam side down: the heat seals the edge of the tortilla and the melted cheese acts as glue.
- Nice and dry potatoes: pat them dry before browning them; they get crispier and won’t make the tortilla soggy.
- A makeshift press: set a small saucepan on top of the wraps while they cook for a nicely browned surface, panini style.
- Cheese on the inside: place it against the tortilla, under the potatoes; it melts faster in contact with the skillet.
Variations
- Vegetarian version: replace the cured meats with pan-fried mushrooms and roasted peppers.
- Smoky version: smoked raclette and golden bacon bits, for a wrap that tastes like a mountain chalet.
- Breakfast version: add scrambled egg to each wrap on a Sunday morning.
Which wine to serve?
A wrap is a simple dish, so keep it simple in the glass too: a dry, thirst-quenching white from Savoie, a Jacquère or an Apremont, or a Fendant from Valais. For a meal on the go, a light blonde beer or a dry cider also goes very well with melted cheese and cured ham.
Frequently asked questions
Can you prepare raclette wraps in advance?
You can fill and roll them a few hours ahead, then keep them chilled under plastic wrap. Brown them just before serving so the cheese is melted.
Can you use raw potatoes?
Yes, but cut them into small dice and allow 12 to 15 minutes of cooking covered, then a few minutes uncovered to brown them. The recipe then no longer fits in 15 minutes.
How do you reheat a raclette wrap?
In a skillet, 2 minutes on each side over medium heat. The microwave softens the tortilla and makes it lose its crunch.
Read also: Raclette wrap: homemade street food in 15 minutes
