Warm Prosciutto, Provolone, Apple and Arugula Wraps
Chef Vivian Howard likes the peppery bite of arugula in this wrap, but it’s equally good with baby spinach or kale in its place. Accented with prosciutto, cheese and apples, this wrap’s filling also makes an excellent salad all on its own.
Ingredients
- 2 ounces arugula, about 2 cups
- 4 slices Applegate Naturals® Prosciutto, torn into about 10 small pieces
- 2 slices Applegate Organics® Provolone, torn into about 10 small pieces
- 2/3 cup diced apple (any crisp eating apple will do)
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- Juice of ½ lemon
- ½ teaspoon salt
- black pepper if you like
- 1 tablespoon olive oil
- 2, 10-inch burrito style wraps (I like the ones made with spinach)
Instructions
- A preheated sandwich or panini press is perfect for this, but a cast iron skillet over low heat coated with a touch of olive oil plus a saute pan for weighing the wrap down will work too.
- In a small bowl, whisk together the honey, Dijon, vinegar, lemon juice, salt, black pepper and olive oil.
- In a larger bowl, toss together the arugula, Prosciutto, Provolone and apple. Pour the dressing over top. Toss to combine.
- Stuff then fold the salad into the wrap as you would a burrito. Toast the wrap, seam side down on a panini press or in your cast iron skillet for about 5 minutes. You shouldn’t need to turn the wrap if you’re using a sandwich press, but you will need to monitor it more and turn at about 2 minutes if using a skillet.
- Once the wrap is toasty and brown in spots, slice it in half and serve immediately.
- A preheated sandwich or panini press is perfect for this, but a cast iron skillet over low heat coated with a touch of olive oil plus a saute pan for weighing the wrap down will work too.
- In a small bowl, whisk together the honey, Dijon, vinegar, lemon juice, salt, black pepper and olive oil.
- In a larger bowl, toss together the arugula, Prosciutto, Provolone and apple. Pour the dressing over top. Toss to combine.
- Stuff then fold the salad into the wrap as you would a burrito. Toast the wrap, seam side down on a panini press or in your cast iron skillet for about 5 minutes. You shouldn’t need to turn the wrap if you’re using a sandwich press, but you will need to monitor it more and turn at about 2 minutes if using a skillet.
- Once the wrap is toasty and brown in spots, slice it in half and serve immediately.