Recipe Courtesy of the Mushroom Council and Flatout Wraps
Yield: 4 portions
4 Flatout wraps
2 small tomatoes, thinly sliced
2 cups fresh baby spinach
2 tsp fresh minced ginger
1 cup low-fat mayonnaise
1 tsp salt-free steak seasoning Salt, to taste
2 tbs Olive oil
4 Large Portabella mushrooms, sliced (or 8 ounces white button mushrooms)
This recipe can be prepared on the grill or stovetop.
Brush Portabella strips with olive oil and sprinkle with steak seasoning and salt, to taste.
If grilling: preheat grill. Once grill is hot, cook Portabella strips until deep brown, about 10 minutes. Turn and grill until golden, another 6 to 8 minutes.
If sautéing: heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.
While mushrooms are cooking, warm tortillas on the grill in foil or lightly grill for just 20 seconds. If you are cooking inside, warm wraps in a dry skillet. Stir mayonnaise and ginger together and divide among tortillas, spreading to cover; top with spinach and tomato slices. When mushrooms are done, slice in to thin strips and sprinkle with more steak seasoning, if desired. Place mushrooms on tortillas and roll into a wrap.
Nutrition Facts per serving:
Calories: 330; Total Fat: 20g; Saturated Fat: 2.5g; Cholesterol: 10mg; Sodium: 460mg; Protein: 7g; Total Carbohydrate: 31g; Dietary Fiber: 2g