Ingredients
2 ounces red pepper, julienned
2 ounces celery, julienned
2 ounces rice wine vinegar
1 10-inch wrap
2 ounces softened goat cheese, whipped
3 ounces Italian prosciutto, thinly sliced
2 leaves romaine lettuce
Method
The night before, place the peppers and celery in a bowl and sprinkle with the vinegar; cover and refrigerate until needed.
In the morning, lightly toast the wrap; be careful not to dry it out. Spread the goat cheese on the wrap and place the prosciutto and lettuce on top. Drain the peppers and celery; dry them as much as you can and place them in the middle of the wrap. Fold the sides of the wrap and then roll it as tightly as possible without breaking it. Wrap in plastic film and cut in half. Place in a lunch bag with a chocolate chip cookie, fresh fruit, a bottle of water and paper napkins.