Prosciutto & Cherry Piadina
18 reviewsMake this delicious Italian-style wrap with fresh cherries in summer, cherry jam in winter!
Ingredients
Utensils
Stovetop, Frying pan
recipe
Step 1
If using fresh cherries, cut them in half and remove the pits.
Step 2
In a bowl, mix the cream cheese with a drizzle of olive oil, salt and pepper.
Step 3
In a pan over medium-high heat, warm the tortilla for 1 minute on each side.
Step 4
Place the tortilla on a plate, spread with the cream cheese and top with the prosciutto, cherries (or cherry jam) and arugula. Season to taste, add a drizzle of olive oil and enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 317 cal. |
| Fat | 14 g |
| Carbohydrates | 34 g |
| Protein | 12 g |
| Fiber | 3 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Prosciutto & Cherry Piadina" contains 317 Energy, 14 g of Fat, 34 g of Carbohydrates, 12 g of Protein, 3 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
C Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
C Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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