Ham & Slaw Roulades

I got your Tea Sammie!!! Remember an asterisk* means something I would change, suggest, or elim. (optional)!!
(makes 12 slices)

1 cup finely chopped green cabbage
1 T. plus 2 t. mayo, divided
1 t. spicy pickle relish
1 t unfiltered* cider vinegar
1/2 t. Sugar in the Raw*
1/8 t. kosher* salt
1/8 t. freshly* ground black pepper (white pepper contains Gluten!)
2 thin, flexible flatabreads
1/3 cup chopped Granny Smith* apple
3 T. finely chopped celery
16 slices potato bread

In a med. bowl, combine cabbage, 1 T. mayo, relish, sugar, S&P tossing until combined. Cover, and refrigerate until cold, approximately 4 hours. Drain before using. Spread remaining 2 t. mayo in an even layer onto flatbreads. On mayo side of each bread, place a lettuce leaf, and 3 slices of ham. Spread a layer of ham onto ham. Starting at a short end, roll up flatbread tightly and evenly to encase ingredients, and form a cylinder. Tuck ends under. Wrap securely in plastic wrap.Refrigerate roulades until ready to serve. Just before serving, remove roulades from plastic wrap. Using a long serrated knife , trim and discard ends from roulades, and cut 6&1/2" slices from each roulade. Serve on a platter* garnished* with a nasturtium* blossom.*

Rejoice!!!!

Have FUN tonight.

Love,

MM