Posts Tagged ‘wraps’

Mushroom Lettuce Wraps

Robyn from Add a Pinch shares a perfect recipe for a salad you can eat with your hands.

Serves: 4-6

Ingredients:

1 tablespoon olive oil
1 pound sliced portabella mushrooms
1 (10-ounce) can cannelini beans
1/2 medium sweet onion, diced
1/4 cup diced bell pepper (green, red, yellow, or orange)
1 medium tomato, diced
1 clove garlic, minced
1/2 teaspoon Worcestershire sauce
8-12 Boston or Bibb lettuce leaves

Directions:

  1. Drizzle olive oil into a medium skillet over medium heat. Add mushrooms, beans, onion, peppers, tomato, garlic and Worcestershire sauce. Cook until onions and peppers have become tender, approximately 10 minutes, stirring often.
  2. As mushroom mixture is cooking, wash lettuce leaves and place onto paper towels. Gently pat lettuce leaves dry with additional paper towels.
  3. Assemble mushroom lettuce wraps by spooning about 1/4 cup of mixture into each lettuce leaf and placing onto a platter. Serve roasted red pepper ranch on the side.

Roasted Red Pepper Ranch

Serves: 1/2 cup

Ingredients:

  • 1/4 cup prepared ranch dressing
  • 1/4 cup jarred roasted red peppers with juices from jar

Directions:

  1. Pour ranch dressing into 2-cup measuring cup. Blend roasted red peppers and add to ranch dressing. Stir well to combine. Pour into serving bowls for dipping or spooning onto lettuce wraps.

Flatout Mushroom and Chicken Fajita Wraps

Tasty mushrooms are topped with fresh salsa for an easy Mexican meal or appetizer.

Yield: 4 (16 as appetizers)

Serving Size: 1 Flatout wrap with 2 cups of prepared filling

Ingredients

1 tablespoon olive oil or butter
1 small onion, diced
16 ounces fresh white button mushrooms, sliced (about 5 cups)
4 tablespoon salsa
4 Flatout Harvest Wheat Wraps
2 cups cooked chicken, shredded
4 lettuce leaves (optional)

Directions

Heat 1 tablespoon olive oil in sauté pan over high heat. Add onions and a single layer of mushrooms. Leave the mushrooms alone as they sauté – be patient as they turn red-brown – then turn and sauté until second side turns a similar color.

Spread 1 tablespoon salsa on each Flatout Wrap. Layer a quarter of the chicken, mushrooms, onions and lettuce (if desired) at rounded end of each wrap. Roll tightly and serve.

If desired, cut each wrap into quarters and serve as an appetizer or snack.

Nutrition Facts

Calories: 380; Total Fat: 12.1g; Saturated Fat: 2.8g; Cholesterol: 75mg; Sodium: 447mg; Protein: 52g; Carbohydrate: 26g; Dietary Fiber: 8g

Spinach, Mushroom and Mozzarella Wraps

Yield: 2

Ingredients

1 tablespoon olive oil
8 ounces white button mushrooms, sliced (about 2-1/2 cups)
1 teaspoon minced garlic
2 (10-inch) flour tortillas
1/2 pound spinach or arugula, trimmed and steamed
1 plum tomato, diced
1/4 cup (1 ounce) shredded part-skim mozzarella cheese

Directions

Preheat oven to 350° F. In a large skillet over medium-high heat, heat oil. Add mushrooms and garlic; cook and stir until the mushroom liquid has evaporated, about 5 minutes.

On each tortilla arrange layers of spinach, tomato, mozzarella and cooked mushrooms. Roll up and place seam-side down in a lightly oiled baking dish. Bake uncovered until hot and cheese is melted, about 10 minutes. Cut each tortilla crosswise into quarters. Serve hot or at room temperature with a mixed green salad, if desired.