- 2 Farrah Wraps
- 30g cheese, grated
- 20g parmesan cheese, grated
- 2 tsp pesto
- 5 sundried tomatoes, thinly sliced
- 2 slices prosciutto ham, roughly torn
- 1 handful (10g) rocket leaves
Preheat oven to 180°C.
Place one wrap on a baking tray. Sprinkle with the grated cheese and 15g of parmesan cheese.
Layer the other wrap on top of the cheese, then spread the pesto on top of the wrap.
Add the tomatoes, ham and remaining 5g of Parmesan cheese.
Bake in the oven for 5-10 minutes, until the edges are crisp and the cheese in the middle has melted.
Remove from the oven and top with rocket leaves.
Cut in to wedges and serve.