Awesome! Ever get tired of regular old burritos and wraps, try this! The only thing I might change is to par-boil the asparagus first, it was a little tough. the recipe is for four but I stuffed everything into 3!
Correct date and time on camera!
1/2 cup Italian salad dressing
1 tsp dijon mustard
fresh mozzarella sliced
1 lb fresh asparagus trimmed
2 TBS EVOO
salt and pepper
8" flour tortillas
12 thin slices proscuito
Pre heat oven to 425
Whisk together the dressing and dijon, then pour over mozzarella in a shallow dish, turn to coat with marinade. set aside.
Toss asparagus with the EVOO and add S&P; transfer to a baking sheet and roast 8-10 minutes.
Heat a non stick skillet over med high heat with some butter.
Brush the inside of the tortilla with some of the marinade, then top with a few slices of mozzarella, 3-4 slices of proscuitto and evenly split the asparagus between them. Tightly roll up wraps, brush the outside with marinade. Brown wraps in hot skillet till golden brown.
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