This wrap's foundation is built on fruit but still works as a savory lunch. The wrap is filled with pears, apples, onions and cheddar cheese.
2 bottles red wine
1⁄2 lb. brown sugar
5 whole cloves
2 cinnamon sticks
15 pears, cored
5 onions, julienned
1⁄4 lb. butter
15 whole-wheat tortillas
1⁄2 lb. whipped cinnamon butter
8 oz. balsamic reduction
30 1⁄4-in. thick slices sharp cheddar cheese
15 Granny Smith apples, cored, cut into 1⁄4-in. thick slices
1. Bring red wine, brown sugar, cloves and cinnamon to a simmer. Add pears and poach until tender, about 40 minutes. Cool pears completely; slice in half and reserve.
2. On high heat, sauté onions in butter. Cook until fully caramelized, and then cool.
3. To assemble, brush each tortilla wrap with 1 tsp. of cinnamon butter. Drizzle with balsamic reduction. Put two slices of cheddar cheese on each tortilla. Slice two pear halves and place on top of cheese. Place apples on pears. Roll each wrap and seal end with little of balsamic reduction.
4. Place wraps in panini press heated to 400°F for five to six minutes. Do not smash wraps.
Recipe by Sullivan University, Louisville, Ky.