Italian · Lunch
Cured Ham and Cheese Wrap (No-Chop)
An Italian-style flour tortilla wrap filled with prosciutto, provolone cheese, roasted red peppers, and arugula, spread with garlic-pesto mayonnaise, then pan-pressed until the cheese softens and the tortilla turns golden and crisp.
$4
8 minsPrep
4 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
577Calories
37.2gProtein
31.8gFat
37.4gCarbs
4.1gSugar
3.6gFiber
2520mgSodium
58mgChol
11.2gSat Fat
420mgPotassium
275mgCalcium
1.8mgIron
1.4mcgVitamin B12
14mgVitamin C
protein-rich
low-cholesterol
gluten-free-adaptable
no-chop
Instructions
1
Prep
Press garlic through a garlic press into a small bowl, stir in mayonnaise and pesto, snip roasted red peppers into strips with scissors.
2
Build
Lay tortilla flat, spread garlic-pesto mixture evenly leaving a 1-inch border, scatter prosciutto, provolone, pepper strips, and arugula over the lower third, season with black pepper.
3
Crisp
Heat olive oil in skillet over medium heat, place wrap seam-side down, press with spatula for 90 seconds per side until tortilla turns golden and cheese softens.
4
Plate
Slice wrap diagonally in half and stand both halves cut-side up on plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g prosciutto
- 2 oz56g provolone cheese
- 22 flour tortilla, burrito-size (10-inch)
- 2 tbsp2 tbsp jarred basil pesto
- 2 clove2 clove garlic
- 2 tbsp2 tbsp mayonnaise
- 4 tbsp4 tbsp jarred roasted red peppers
- 22 small handful arugula
- 2 tsp2 tsp olive oil
- 2 pinch2 pinch black pepper
