Wrap with smoked ham and cranberry cream

Mix cream cheese with compote, season with vinegar, salt and pepper. Clean radish and cut into slices. Wraps heat up briefly according to the operating instructions. Prepare wraps one at a time with a quarter of each of the ingredients: lay 2 cm of the bottom of the wraptortilla layer of lettuces, keep at the sides approx. 2 cm. Spread cream cheese over lettuce, invest with slices of radish and ham. Sprinkle with salt and pepper. Sides of wrap over stuffing folds, unfolding bottom over filling and tortilla tightly roll up to wrap. Cut out squares of approx. 30 x 30 cm from baking paper. Wrap wraps tightly in this and store in refrigerator until use.

Cut out large sheets from a gift wrap. Remove the wraps from the refrigerator and place them at the bottom in the middle of the foil sheet. Roll up foil tightly, secure end with adhesive tape. Foil right next to wrap squeezing and turn around, so that rolls appear as 'christmas crackers'. Tighten with adhesive tape. Place wraps on tray or dish on a buffet. For serving wraps, halve halves, wrap the tip of foil slightly so that wrap is out of control.