Prosciutto, gruyere and mushrooms are a savory combination in these wraps that will satisfy for lunch or for a light dinner.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Cook's Notes

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