Portobello Mushroom Wrap

 

Ingredients (Makes 2 Wraps):

2 large Portobello mushrooms, stems removed

1 tbsp olive oil

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp smoked paprika (optional)

1/2 tsp dried oregano or Italian seasoning

1/2 tbsp balsamic vinegar (for extra depth)

Wrap & Fillings:

2 whole wheat or low-carb tortillas

1/2 cup hummus or mashed avocado

1/2 cup fresh spinach or arugula

1/4 cup roasted red peppers (jarred or homemade)

1/4 cup crumbled feta or goat cheese (optional)

1/4 small red onion, thinly sliced

1/2 small cucumber, julienned

Instructions:

1. Prepare the Mushrooms:

1. Preheat the oven to 400°F (200°C) or heat a grill pan over medium heat.

2. Brush mushrooms with olive oil, then season with salt, pepper, garlic powder, smoked paprika, and oregano.

3. Drizzle balsamic vinegar over them for extra flavor.

4. Roast for 15-18 minutes (or grill for 5-7 minutes per side) until tender but not mushy.

2. Assemble the Wraps:

1. Warm the tortillas slightly to make them pliable.

2. Spread hummus or mashed avocado over each tortilla.

3. Slice the roasted mushrooms and layer them onto the wrap.

4. Add spinach, roasted red peppers, crumbled cheese, red onion, and cucumber.

5. Fold in the sides, then roll tightly like a burrito.

3. Serve & Enjoy!

Slice in half and serve with a side of lemony yogurt dip or extra hummus.

Want to tweak it? Maybe a spicy kick or an extra crunch?