Recipes Ingredients Meat & Poultry Pork Recipes Prosciutto and Gruyere Wraps Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Prosciutto, gruyere and mushrooms are a savory combination in these wraps that will satisfy for lunch or for a light dinner. 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 ¼ pound thinly sliced prosciutto ¼ pound thinly sliced gruyere cheese ¼ medium red onion, very thinly sliced 6 cups baby arugula (4 ounces) Directions 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. Rate it Print