Photo of Portobello wraps by WW

Portobello wraps

7
7
7
Smartpoints value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
These delicious wraps are perfect for lunch or a snack on the go, and they take just 30 minutes to assemble. Portobello mushrooms have a meaty texture and flavor—they're a great "fake-out" for steak, especially in a salad, tacos, sandwiches, or wraps like this one. Here, they're sautéed with onions, bell peppers, and balsamic vinegar, then topped with shredded mozzarella cheese. We love the creative presentation of creating a cone with the pita and wrapping it in foil to prevent any leaking, but you can simply split the pitas and stuff them instead if you prefer. Either way, you'll simply love the taste of these wraps.

Ingredients

olive oil

1 tsp

portobello mushroom(s)

2 medium, stemmed and cut into 1/2-inch slices

uncooked onion(s)

1 medium, sliced

sweet red pepper(s)

1 medium, seeded and sliced

balsamic vinegar

1 Tbsp

table salt

½ tsp

black pepper

¼ tsp, freshly ground

white pita bread(s)

4 average

part-skim mozzarella cheese

1 cup(s), shredded, shredded

Instructions

  1. Preheat the oven to 400°F. In a large nonstick skillet, heat the oil. Sauté mushrooms and onion until tender and lightly browned, about 8 minutes. Transfer to a plate.
  2. In skillet, combine bell peppers with 2 tablespoons water; cook, stirring frequently, until tender and golden, about 8 minutes. Stir in vinegar, salt and pepper. Remove from heat; gently stir in sautéed vegetables.
  3. Meanwhile, place pita on a large baking sheet; sprinkle with cheese. Bake until cheese melts, about 5 minutes. Roll each pita into a cone; tightly wrap the bottom half of cone with foil or wax paper so it holds the shape and prevents leaking. Fill cones with mushroom mixture.

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