Portobello mushrooms have a deep, dense flavor and a meaty texture making them a perfect addition to a sandwich or wrap.
This recipe is: Vegan, Soy-Free
Ingredients:
1 portabella mushroom
1 red bell pepper, chopped
1 tbsp. red onion, chopped
1⁄2 cup romaine lettuce, shredded
1 medium tomato, chopped
1 cucumber, chopped
2 whole wheat tortillas
1⁄2 tsp. fresh basil, chopped
1 tsp. ground black pepper
1 tsp. balsamic vinegar
2 tsps. extra virgin olive oil
1⁄4 tsp. salt
Directions:
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Drizzle vegetables with olive oil, salt and pepper and roast on a baking sheet at 450 degrees.
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Place roasted vegetables on tortillas, top with chopped tomato, lettuce and cucumber and drizzle with balsamic vinegar.
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Sprinkle salt and pepper and chopped basil. Fold burrito style and slice at an angle.
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