Portobello and Goat Cheese Wrap

Ingredients

• •2 large portobello mushroom caps
• •4 oz goat cheese, crumbled
• •2 large flour tortillas
• •1 cup fresh spinach or arugula
• •1/2 cup roasted red peppers, sliced
• •1/4 red onion thinly sliced
• •2 tbsp balsamic vinegar
• •2 tbsp olive oil
• •1 clove garlic, minced
• •to taste salt and black pepper

Directions

1. 1Clean the portobello mushrooms and remove the stems. Mix olive oil, minced garlic, salt, and pepper, then brush onto both sides of the mushroom caps.
2. 2Heat a grill pan or skillet over medium-high heat and cook the mushrooms for 4-5 minutes per side until tender and slightly charred. Slice into strips.
3. 3Warm the tortillas in a dry skillet for 30 seconds per side until pliable.
4. 4Lay out tortillas and spread half the goat cheese on each. Layer spinach, roasted red peppers, red onion, and mushroom strips on top.
5. 5Drizzle with balsamic vinegar and top with remaining goat cheese.
6. 6Roll up the tortillas tightly, tucking in the sides as you go, and slice in half diagonally to serve.

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