Portobello Lavash Wrap

While uncharacteristically having lunch at a suburban sports "bar and grill" the other day, I was pleasantly surprised with a delicious Portobello mushroom and vegetable tortilla wrap that, sans dressing, was entirely vegan. Last night I decided to make my own version, using lavash instead of tortilla (I did not have any tortillas at my disposal.) I served it with oven-"fried" potatoes for a nice added touch (the restaurant version comes with regular deep-fried French fries). Behold (click image to enlarge):

Since I was making dinner for one last night (Grechen was still out of town), I figured the ingredients for a single serving. Your mileage may vary depending on the size of wrap you use, the volume of your raw ingredients, and your wrapping skills, so you may want to play it by ear using my list as guidelines only.

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  • 1 slice of lavash (substitute large flour or corn tortilla wrap if you wish)
  • 1 whole portobello mushroom cap, washed and patted dry
  • 1/2 cucumber, peeled and sliced
  • 1/2 heirloom or vine ripe tomato, sliced
  • small handful of alfalfa sprouts (about 1 ounce)
  • 1 tbsp extra virgin olive oil
  • all-natural olive oil cooking spray
  • salt and black pepper to taste

Spray a medium skillet with cooking spray and heat over medium flame until you see signs of smoke. Add portobello cap, "gills" up, and drizzle with olive oil on top. Season with salt and pepper. Cook for about 5 minutes, then flip, season, and cook for 2-3 more minutes. Remove from skillet, and slice into 1/2? wide pieces. Allow to sit for a few minutes so that it drains and does not turn your wrap into a wet, purple mess!

To assemble wrap, simply place mushroom, tomato, cucumbers, and alfalfa in a rectangle formation (you will need to stack the ingredients most likely) so that one edge is touching the outer edge of the wrap, but the other edge leaves about 1/4 of the space to the other edge of the wrap. Fold unfilled edge over, then fold one side over tightly, then the other. Believe it or not, there is an excellent step-by-step primer on wrapping written by a former fast-food cook, and it works really well. The author suggests it for burritos, but it worked fine for this vegetable wrap. He even reveals a trick that will prevent your wrap from leaking at the bottom - nice tip! You can ignore his musings on the filling of course!

Feel free to add additional seasoning and/or oil and vinegar to taste. I found the cooked portobello to have so much flavor that I didn't need to add anything else. Again, your mileage may vary.



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Posted in Landscaping Post Date 10/13/2016






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