Portabella wraps make for a nice light lunch or light dinner. They’re super simple too! The sweet caramelized onions and crumbly & salty feta are perfect when wrapped up with meaty portabellas. I like serving them with salsa and one of my new favorites, pretzel chips! If you’re serving more than two, just double or quadruple the recipe to your needs.
PORTABELLA WRAPS
Notes
Nutrition per Serving Cal: 229.6 • Fat: 8.6g • Carb: 34.9g • Protein: 8.3g • Fiber: 7.2g • Sugar: 3.4g
Ingredients
- 1/2 yellow or white onion, sliced thin
- 1 1/2 tsp unsalted butter
- 1 tsp olive oil, divided
- 2 portabella mushroom caps, sliced thick
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 cup reduced fat crumbled feta cheese
- 1 1/2 cups spinach
- 2 low fat whole wheat tortillas, not burrito size!
- salsa
- In a medium skillet, heat butter and 1/2 tsp olive oil over medium heat. When hot, add onions and a pinch of salt, stir to coat.
- Continue to cook, stirring occasionally to avoid burning, for 20 minutes.
- After 12 minutes of cooking the onions, heat 1/2 tsp olive oil in another skillet over medium-high heat. Add mushrooms, oregano, garlic powder and a few pinches of salt and pepper. Toss to coat. Cook for 5-8 minutes, until cooked through and tender.
- To assemble, heat tortillas in microwave for 20-30 seconds, or until they jsut start to puff. Spoon feta, onions, mushrooms and spinach into each one. Wrap tightly and cut in half.
- Serve with salsa, if desired.
