This wrap is similar to the grilled portabella pita we have made, but its not quite the same! Still so delicious though! It's fairly light, but still filling, I would love to try this again when it's warm out, and grill everything on the grill rather than the stove top, to really get that grilled flavor.
half of a white onion, sliced into 1/4 inch pieces
1-2 red bell peppers, sliced into 1/4 inch pieces
salt & pepper
large portabella mushrooms, cleaned and stem removed (1 per wrap)
After you cut up your onions and red peppers, you will need to saute them. Put them in a medium pan, drizzle with a little bit of olive oil, season with salt, pepper, garlic powder, paprika and dried basil (about 1/2 tsp of each). Cook on medium high heat until the veggies are tender, about 15 minutes.
While the onions and peppers are cooking, drizzle your mushrooms with olive oil (i used my finger to rub the olive oil around to coat the mushroom), sprinkle with the same spices you used on the onions and peppers. Cook these on medium high too, for about 10 minutes, flipping every few minutes. The mushrooms will brown and little, and the just poke them with a fork or knife to see if they are tender, then remove from the pan, and slice into 1/2 inch slices.
Prepare your wraps: spread about 1-2 Tbsp of goat cheese down the middle of the tortilla, add the slices of mushrooms (one full mushroom per wrap), and a few slices of the peppers and onions. Wrap it up like a burrito. Add a Tbsp of olive oil to the same pan you cooked your mushrooms in, and keep the burner on Medium High.
Place your wraps into the skillet, seam down and cook for a few minutes on each side, until the tortilla crisps up and starts browning. Remove the wrap, slice in half and enjoy!
This is a great meal (lunch or dinner) during any season. You can alter it to your liking by using different seasonings, adding some greens, or using different flavors of tortillas, get creative!