1 tbsp Dijon mustard
2 tsp apple cider
3 10-inch tortillas
6 oz brie, rind removed and thinly sliced
1 Granny Smith apple, cored and thinly sliced
6 slices prosciutto
3 cups arugula
Freshly ground black pepper
Combine mustard and cider in a small bowl, stirring well.
Heat a nonstick skillet over medium heat.
Spread each tortilla with the mustard mixture. Place 1 tortilla mustard-side-up in the pan. Arrange 1/3 of the cheese and prosciutto over the tortilla and cook until cheese begins to melt (about 1 minute).
Arrange 1/3 of the apple slices over the top and 1 cup arugula. Sprinkle with freshly ground pepper. Fold tortilla in half and press lightly with a spatula.
Cook 2 minutes on each side or until lightly browned. Repeat with remaining tortillas.
Adapted from Cooking Light.