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Prosciutto and Gruyere Wraps

For spill-proof wraps, fold the end closest to you over filling, tuck in the sides, then roll up tightly.

  • servings: 4

Ingredients

  • 8 ounces button mushrooms, trimmed and thinly sliced
  • 3 tablespoons fresh lemon juice (from 1 lemon)
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 4 warmed pieces lavash bread or 10-inch flour tortillas
  • 1 halved garlic clove
  • 1/4 pound thinly sliced prosciutto
  • 1/4 pound thinly sliced gruyere cheese
  • 1/4 medium red onion, very thinly sliced
  • 6 cups baby arugula (4 ounces)

Directions

  1. Step 1

    In a bowl, combine mushrooms, lemon juice, and extra-virgin olive oil; season with salt and pepper. Let stand, stirring occasionally, until mushrooms are softened, about 30 minutes. Rub lavash lightly with garlic clove.

  2. Step 2

    Dividing evenly, layer lavash with prosciutto and gruyere cheese, red onion, marinated mushrooms (liquid reserved), and baby arugula. Season with salt and pepper and drizzle each lavash with 1 tablespoon reserved mushroom liquid. Roll up to form a wrap. Cut in half to serve.

Source
Everyday Food, March 2010