Ingredients

FOR MOZZARELLA:

1/2 C Italian salad dressing

1 t Dijon mustard

8 oz. fresh mozzarella, sliced into at least 8

FOR ASPARAGUS:

1 lb fresh asparagus, trimmed

2 T olive oil

Salt and black pepper to taste

FOR WRAP:

4 tortillas, 8 inch

12 thinly sliced prosciutto (6 oz.)

Preparation

MOZZARELLA:

  1. Whisk together dressing and mustard
  2. Pour over mozzarella slices in a shallow dish. Turn mozzarella to coat. Set aside.

ASPARAGUS:

  1. Toss spears with oil and season with salt and pepper. Transfer to a baking sheet.
  2. Roast asparagus until crisp-tender, 8-10 minutes

WRAPS:

  1. Brush inside of each tortilla with marinade, then top with 2-3 slices of marinated mozzarella, 3 slices of prosciutto, and a quarter of the asparagus.
  2. Tightly roll up wraps, brush outsides with marinade.
  3. In a pan heated to medium-high, brown wraps until mozzarella slightly melts.
  4. Before serving hot, slice wraps in half on the bias.