Portobello Fajita Wraps! Taco-spiced portobello mushrooms, onions and peppers make this vegetarian wrap both flavorful & filling. It's a perfectly portable lunch that's sure to hit the spot!
Back in the day when I was a teacher, the lunch struggle was real. I had not yet unearthed my love for cooking, so most days, my 20 minute scarf-it-while-you-can lunch consistent of a "low calorie" microwaveable frozen meal that left much to be desired. {You know the ones.}
When I left teaching and started working in an office, I was able to walk across the street to a "healthy cafe" that sold a variety of soups, wraps and sandwiches, but quickly became disenchanted with the idea of spending too much money for a meal that wasn't even always made to my liking. Not ideal.
These days, working from home doesn't necessarily mean that I get a gourmet, sit-down lunch, since I'm either racing back from picking up my little guy from his {all-too-quick} school day or taking care of business on the home front, but conditions have most definitely improved in my favor.
I'd be lying if I said that most of the time my lunch was made up of much more than a plate of raw veggies and hummus or dip, or last night's dinner leftovers if I'm lucky. But during the weeks when I've managed to get my ducks {somewhat} in a row, I'm able to prep ahead so that I can actually enjoy a flavorful lunch no matter how crazy the day has gotten.
That's how these Portobello Fajita Wraps came to be. The first time I made them, we were about to go out of town for the weekend and I needed to clean out the fridge and simultaneously make a quick dinner before we hit the road. After a quick scan of the last veg standing {it was a Thursday evening and usually things are looking pretty bleak at that point in terms of options}, I noticed that I hadn't used up some portobello mushrooms that I had purchased earlier in the week. I also had a bag of sliced sweet peppers that I had prepped for snacks and dinner, and of course, an onion -- which is always a staple in my weekly haul.
I perused my spice drawer and found a packet of taco seasoning and figured I'd sprinkle it over the veggies, saute them and wrap them all up in a tortilla since we had to eat on-the-go.
My husband and I were both pleased with how flavorful these Portobello Fajita Wraps turned out, and how hearty they were even though they were totally veggie. I credit this to the magic of portobello mushrooms, a vegetarian's solution to that "meaty" texture you might crave from time to time in a sandwich, stew or pasta dish. I love how versatile they are and how they absorb flavors so well. They're nice and thick, and when their moisture cooks out, they have a great "bite" to them, making them ideal when you're trying to keep things plant-based but want to sink your teeth into something a bit more toothsome.
I gussied up these fajita wraps with a light layer of Chipotle Lime Avocado Mayo {if you can't find something like it in stores, you can easily make your own}, a sprinkle of cheese and a handful of shredded greens mix {I tend to reach for Trader Joe's Cruciferous Crunch}, but you can use whatever toppings you'd normally use on your fajitas. {Can't go wrong with guacamole or a dollop of plain Greek yogurt or sour cream, in my opinion.} To add a little protein to the mix, you can toss a bit of cooked quinoa or even some beans in at the end of cooking, before you pile it all into your favorite wrap or tortilla.
This is the perfect kind of lunch to pack for the office. Since the filling can make the tortilla soggy, I like to pre-make the filling then give it a zap in the microwave and assemble right before eating. You can also skip the tortilla altogether and serve over rice or quinoa for a "bowl-style" lunch. It really doesn't get any easier.
Look at me go. Eating a hot, healthful, homemade lunch in the middle of the week. Next up: Working on sitting down to eat on a proper plate instead of hovering over the sink. Sigh... #workathomemomlife.
Portobello Fajita Wraps
Ingredients
- 1 tablespoon olive oil
- ½ a large onion
- 1 cup bell pepper slices {either fresh or frozen}
- 1 large portobello mushroom cap stems & gills removed*, sliced
- 1 ½ teaspoons taco seasoning
- 2 large whole wheat wraps or tortillas
Optional:
- 2 tablespoons chipotle lime mayo
- ¼ cup Mexican blend cheese
- ½ cup favorite greens blend or shredded lettuce
Instructions
- Heat olive oil in a large skillet over medium high heat. Add onion and peppers, stirring often until they are somewhat softened and beginning to char in spots, about 4-6 minutes.
- Add the sliced portobello mushroom. Sprinkle everything with taco seasoning and cook for another 4-6 minutes or until the vegetables are tender and most of the liquid released by the mushroom has evaporated. If the pan dries out too much during cooking, add a tablespoon or two of water to the pan, scraping up the brown bits. Set aside.
- When ready to assemble: Place wraps on a plate and spread 1 tablespoon of chipotle lime mayo on each. Divide the vegetable mixture evenly among the wraps. Top each with 2 tablespoons of shredded cheese and ¼ cup of greens.
- Carefully tuck in the ends, then roll the wrap up as tightly as possible, placing seam side down before cutting. Enjoy!
Leave a Reply