Grilled Portobello Mushroom Wraps

4
Serves
239
Calories
18
Nutrients
19
Vitamins

Ingredients

1 1/2 tablespoons olive oil
1 1/2 cloves garlic , finely chopped
1 1/2 teaspoons freshly chopped basil
1/2 cup cream cheese, low-fat whipped , or goat cheese
4 large flour tortillas
4 slices roasted red bell pepper , from a jar

Cooking Instructions

For the grilled portobellos:
1. Preheat the grill.

2. Mix the olive oil, garlic, salt, pepper and 1/2 teaspoon of the basil together. Remove the stems from the mushrooms and brush both sides of the caps with the olive oil mixture. Set aside.

3. Grill the mushrooms until they are soft in the center, about 3 to 4 minutes on each side. Slice each cap on the diagonal into 1" strips, and let cool.

For the wraps: 4. Mix the cheese, the remaining 1/2 teaspoon of basil, salt and pepper together. Set aside.

5. Lay the tortillas out and spread 2 tablespoons of the cream cheese mixture on each of them. Place one slice of roasted red pepper on each tortilla and divide the mushroom strips between the tortillas. Tightly roll each tortilla into a cylinder, ending with the seam side down.
(The wraps can be stored in the refrigerator for up to 3 days.)

6. Cut the wraps in half on the diagonal and serve.

Serving Size: 1 wrap

Nutrition Information

Number of Servings: 4

Calories
239
Protein
8 g
Total Carbohydrate
32 g
Dietary Fiber
2 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
Sugar
2 g
Total Fat
9 g
Saturated Fat
2 g
Monounsaturated Fat
6 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
1 g
Cholesterol
1 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
13 %
Percent Calories from Carbohydrate
53 %
Percent Calories from Fat
34 %

Vitamin A
1328 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
3 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
6 mcg
Vitamin C
18 mg
Vitamin D
27 IU
Folate
73 mcg
Vitamin E
2 IU
Vitamin K
0 mcg
Pantothenic Acid
1 mg
Calcium
56 mg
Iron
2 mg
Phosphorus
163 mg
Potassium
232 mg
Sodium
418 mg
Zinc
1 mg