In a large nonstick skillet, heat 1 Tbs. olive oil over medium-high heat. Add 1/2 medium red onion, diced medium, and 2 garlic cloves, minced; season with salt and pepper. Cook, stirring occasionally, until soft, 3-5 min. Add 2 packages (20 oz total) button mushrooms, trimmed and sliced, and cook until mushrooms are browned, about 7 min. Transfer to a bowl and toss with 1 Tbs. fresh lemon juice. Wipe skillet clean.
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Divide 1/4 pound each thinly sliced prosciutto and grated gryere cheese, mushroom mixture, and 6 cups baby arugula (4 oz) among bottom halves of 4 pieces lavash bread or 10-inch flour tortillas; fold top half over filling to close. Heat 1 tsp. oil in skillet over medium-high heat and cook each until cheese melts and lavash is crisp (1-2 min. per side).
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