Ingredients
12 thin slices Boar’s Head Prosciutto di Parma®
4 Rudi's Gluten-Free Plain Tortillas
½ cup Boar’s Head hummus spread, divided
4 slices mozzarella cheese
1 avocado - peeled, pitted, and sliced, divided
4 small tomatoes, sliced
1 cup torn lettuce leaves, divided
Directions
Preheat oven to 350° F. Line a baking sheet with parchment paper. Arrange the prosciutto slices on the baking sheet so they don't touch, and bake them in the preheated oven until crisp, 6 to 8 minutes. Remove from the oven, and let cool. Stack the tortillas on a plate and microwave them on High until warmed and pliable, 20 to 30 seconds. Spread each tortilla with 2 tablespoons of hummus spread, and top each with 3 slices of crisped prosciutto per wrap. Place a slice of mozzarella cheese on top of the prosciutto, and spread ¼ of the avocado slices per wrap on the cheese. Top each wrap with 1 sliced tomato and about ¼ cup of torn lettuce leaves. Fold the bottom of each tortilla up about 2 inches to enclose the filling, and roll the wrap tightly into a compact cylinder. (Serves: 4)
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