Name: Prosciutto and Gruyere Wraps
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)

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Recipe Summary

Servings:

Directions

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.

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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.

Cook's Notes

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

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Prosciutto and Gruyere Wraps

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Recipe Summary

Ingredients

Directions

Cook's Notes

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Prosciutto and Gruyere Wraps

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Prosciutto and Gruyere Wraps