Piadina Wrap with Prosciutto & Philadelphia

If you love wraps but want something with a little more Dolce Vita in every bite, Piadina Oil is your new best friend. Originating from the Romagna region of Italy, this soft, thin flatbread has been a street food favorite for centuries. We have reimagined it here for the US kitchen, keeping the rustic charm but adding the grab-and-go convenience Americans love. Think of it as a tortilla’s stylish Italian cousin, ready to wrap up savory prosciutto, creamy cheese, crisp greens, and whatever fresh fillings your heart desires. Perfect for lunch, picnics, or that 3 p.m. snack you swore you would not need.

INGREDIENTS (for 2 wraps)

• 2 Fresco Piada Piadina Oil
• 5 oz (¼ lb) spreadable cheese (philadelphia, cream cheese, stracchino, or ricotta)
• 4 oz sliced prosciutto (or your favorite cured meat)
• Optional: sliced tomatoes, arugula, grilled veggies like eggplant or zucchini
• Lettuce leaves for crunch
• Salt, pepper, olive oil or mayonnaise to taste

DIRECTIONS

STEP 1: SOFTEN PIADINA
Warm each Piadina in a dry skillet for about 1 minute per side until soft and pliable.

STEP 2: SPREAD THE CHEESE
Place a warm Piadina on a board and spread half of the cheese evenly to the edges.

STEP 3: ADD THE FILLINGS
Layer prosciutto, lettuce, and any optional fillings. Season lightly and add a drizzle of olive oil or a thin smear of mayo if desired.

STEP 4: ROLL IT UP
Roll the flatbread tightly into a log and wrap in plastic or parchment to hold shape. Chill for 20–30 minutes if time allows to firm up.

STEP 5: SLICE & SERVE
Unwrap and slice into ½-inch thick rounds for easy, bite-size servings—great for lunch, snacking, or entertaining.

IDEAS & VARIATIONS

• Mediterranean style: tuna salad with mayo and capers
• Veggie-forward: roasted peppers, grilled zucchini, or fresh spinach
• American twist: turkey with cheddar, or smoked salmon with cream cheese