Folded piadina with bresaola

Method

1. Brush 1 side of each tortilla with the olive oil. Turn over and spread each flour tortilla with 1 tablespoon of the sun-dried tomato paste. Crumple the bresaola slices over 1 half of each flour tortilla and sprinkle with the grated lemon zest. Top each with the wild rocket and the Grana Padano. Fold each in half.
2. Heat a griddle pan until hot and cook the folded piadina for 3-4 minutes, turning once, until they are warmed through. Cut into wedges and serve immediately.