In this recipe we used pepinos grown in our GS300 hydro system.

Per wrap:

1 Pepino halved, skinned, deseeded & sliced

25g parma ham

1 portion of crisp, spicy salad leaves

Garlic infused olive oil

A little lemon juice

Freshly ground black pepper

1 tortilla wrap

Lay out the wrap on a work surface. Leaving space on each side; brush the tortilla, through the middle of the circle with the olive oil. Lay a bed of leaves through the middle followed by the parma ham and pepino. Season with black pepper and a little lemon juice; fold and serve.