• 1 Don Pancho® Hawaiian Wrap (79341.02848)
• 1 Tbsp Whole grain mustard
• 4 oz Ham, sliced
• 1/2 cup Gruyere, shredded, divided
• 1/2 cup Bechamel sauce, divided
• 1 Egg, fried sunny side up
• Kosher salt and fresh cracked black pepper

Bechamel Sauce (10 portions)

• 1/2 cup butter, unsalted
• 1/2 cup AP flour
• 1 quart whole milk
• 1 cup heavy cream
• 2 bay leaves
• 1/4 tsp nutmeg, ground
• 2 tsp kosher salt
• 3/4 cup Parmesan, grated

1. For Bechamel sauce, melt butter over medium heat in a small saucepan.
2. Whisk in the flour and cook, stirring constantly for 2-3 minutes without browning.
3. Whisk in the milk, heavy cream, bay leaf and nutmeg and cook, stirring often to keep from burning until thickened, 10-15 minutes.
4. Remove from heat and strain into a 2-quart container, whisk in grated Parmesan and season with kosher salt.
5. Warm Don Pancho Hawaiian Wrap on a griddle and place onto a clean cutting board.
6. Spread mustard over the wrap.
7. Fold ham slices and place on the bottom third of the wrap.
8. Top ham with half of the Gruyere.
9. Fold the wrap burrito-style and griddle 2 minutes on each side until golden brown.
10. Top the wrapped burrito with the rest of the Bechamel and Gruyere and place under a broiler until cheese is browned and bubbly.
11. Place onto a plate and top with sunny side up egg and serve with fruit.