I tried a similar wrap like this at a local little bistro and thought it was quite fabulous. It also seemed relatively easy to replicate so I decided to give it a spin and I must say that I was rather successful. This wrap is fresh, light, full of flavour, healthy, yet surprisingly filling – but best of all, incredibly easy to make! So let’s get to this recipe so we can all stop drooling.

Using a George Foreman Grill, BBQ or any griddle, crank the heat to medium, and place your whole portobello mushrooms, slices of red pepper and thick slices of white onions onto the greased grill. Drizzle your veggies with extra virgin olive oil and sprinkle on top the following (roughly 1/2 tsp – 1 tsp of each):

Garlic Powder

Salt

Pepper

Paprika

Basil

Balsamic Vinegar (just on top of the mushroom – half way through the grilling process)

Closes your grill and let these babies grill for about 10-15 minutes. Be sure to check periodically to make sure they aren’t burning or overdone. At the 5-8 minute mark, you can lightly drip balsamic vinegar onto of the portobello mushroom. While they are grilling, place two wraps (I used a pesto basil wrap – but any flavour will work) on a plate, and set thin slices of goat cheese down the middle of each wrap.

After the mushroom and peppers are done grilling, take off grill and cut the mushroom into thin slices. Place the slices of mushroom & pepper onto of the goat cheese on the wraps. Now wrap/fold the ingredients in and place the wrap back on your grill for about 3-5 minutes, until it’s lightly toasted.

Cut in half, serve & enjoy this fresh summer wrap! This recipe yields enough for two small wraps.

Carlene

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