PROSCIUTTO AND GRUYERE WRAPS

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Prosciutto and Gruyere Wraps image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

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)

Steps:

  • 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.

Nutrition Facts : Calories 523 g, Fat 29 g, Fiber 2 g, Protein 24 g

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