Mediterranean Portabella Wraps

Servings 6 servings


  • 4 cloves garlic pressed
  • 2 tablespoons Greek seasoning
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 8 ounces artichoke hearts chopped drained and rinsed
  • 1/2 cup chopped roasted red peppers
  • 1 cup chopped red onion
  • 6 large Portobello mushroom caps cleaned and thickly sliced
  • 2 cups baby spinach
  • 6 whole wheat flour tortillas warmed


  • DO-AHEAD TIP: Marinate mushroom caps for 30 minutes (see recipe). Preheat oven to 425 degrees.
  • In a large zipper-topped plastic bag, place first 6 ingredients (garlic through olive oil); seal bag and shake gently to combine. Add next 4 ingredients (artichoke hearts through mushroom caps), seal bag and shake gently to combine; refrigerate for 30 minutes.
  • Remove veggies from bag (discarding marinade and bag) and place the veggies in a well-oiled baking dish; bake for 8 to 12 minutes or until tender-crisp.
  • Toss with spinach and wrap in warm tortillas.


SERVING SUGGESTION: A big salad of mixed baby greens, sliced red onion, cucumber and avocado, tossed with red wine vinaigrette and crumbled Feta cheese. VEGETARIAN: No changes necessary. KOSHER: No changes necessary. GLUTEN FREE: Make sure Greek seasoning, artichoke hearts and roasted red peppers are gluten free. Use gluten free tortillas. NUTRITION: Per serving: 270 Calories; 8g Fat; 10g Protein; 45g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 747mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Vegetable; 0 Fruit; 1 Fat. Points: 7
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