Portobello Fajita Wraps
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!
Servings: 2 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!
Notes
To clean a portobello mushroom: Using a damp paper towel, lightly rub the top of the mushroom to remove any dirt and debris. Flip it over & gently twist the stem to remove. Use a spoon to scrape out the black underside {gills}, which are completely edible but give food an unpleasant "muddy" color when cooked.