• Place sealed cream cheese packets and honey packets in a cup of warm water to bring to room temperature. Wash and dry produce.

• Trim and thinly slice scallion greens (save whites for another use). Halve lemon.

• In a small bowl, whisk together cream cheese, honey, scallion greens, and as much truffle zest as you like (we used three-quarters of a packet; 11/2 packets for 4 servings). Set aside until ready to use.

• Wrap tortillas in damp paper towels and microwave until soft and pliable, 20-30 seconds.

• In a large bowl, combine arugula, juice from half the lemon (juice from whole lemon for 4 servings), a drizzle of olive oil, and a pinch of salt and pepper. Toss to coat.

• Place tortillas on a clean work surface. Spread a layer of creamy truffle honey on each tortilla. Fill the bottom two-thirds of each tortilla with prosciutto and arugula salad. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.

• Halve wraps on a diagonal; divide between plates and serve.