Ingredients
- 1 tbsp. Dijon mustard
2 tsp. apple cider
3 (soft taco size) flour tortillas
1 1/2 oz. shredded mozzarella cheese
1 1/2 oz. shredded gruyere cheese
2 slices prosciutto, thinly shredded, divided
1/2 large fuji apple, sliced and cut into thin wedges
1 c. baby spinach
3/4 tsp. black pepper, divided
Description
This Recipe Was Inspired By One That I Found In October's Issue Of Cooking Light. The Original Called For Brie And Arugula, But I Adjusted This To My Liking.
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