• Michael Laxer

Prosciutto, pesto & provolone wrap with ricotta & arugula




This amazing, fun and easy recipe makes air fired cheese your "bread" in a wrap that you can do any number of variations on.


Here we used a classic "Mediterranean" combination that includes prosciutto, pesto, provolone, ricotta, tomatoes and arugula.


While this obviously suits "Keto" and "low card" diets, it is delicious, simple and quick no matter what your diet is.


First, take four slices of provolone cheese and place them, overlapped, on top of a parchment paper lined baking pan. Provolone, due to its texture, works very well for this. Some cheese slices might either disintegrate or cook too firmly.



Place the cheese into an oven preheated to 425 degrees. If your oven has an "air fry" function that is even better. Use it!


If you have an air fryer large enough to accommodate the slices, use that.


Let the cheese air fry until it has meted together and become crispy. Keep an eye on it. It should look something like this:



Let sit for a minute or two and then you can start to top.


Here we started with some pesto, then two slices of prosciutto and some sliced grape tomatoes.



After that we added a layer of arugula.



Then we topped it with some ricotta cheese.



There are a huge number of variations you could use here. Use either goat cheese, fetta or bocconcini instead of ricotta. Drizzle some balsamic vinegar over top.


Look at it as a "sandwich" canvass and go from there.


When you have finished with your toppings roll the cheese into a wrap.



It is really fantastic and great fun.


Enjoy.

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