Portobello-chickpea Wraps Recipe

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Portobello-Chickpea Wraps

Daily Inspiration S


A nice healthy and light meal for a weeknight or lunch.

Recipe from Food Network Magazine.

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20 Min


20 Min




portobello mushroom caps
1 small
red onion, halved and sliced
campari or other small vine-ripened tomatoes, quartered
3 1/2 Tbsp
extra virgin olive oil
2 tsp
chopped fresh rosemary
kosher salt and freshly ground black pepper
1 can(s)
15-oz. can chickpeas, rinsed and drained
2 Tbsp
balsamic vinegar
pieces lavash or other flatbread
4 slice
reduced-fat muenster cheese, (about 2 oz) torn
2 Tbsp
grated parmesan cheese
5 oz
baby arugula (about 8 cups)

Directions Step-By-Step

Preheat the oven to 425 degrees. Toss the mushrooms, onion, half of the tomatoes, 1 tbsp. olive oil, the rosemary, 1/2 tsp. salt and a few grinds of black pepper on a rimmed baking sheet. Roast until the vegetables are tender, about 15 minutes. Slice the mushrooms.
Meanwhile, combine half of the chickpeas in a medium bowl with 1 tbsp. each olive oil and balsamic vinegar and smash with a fork. Season with salt and pepper. Spread on lavash and top with muenster and parmesan.
Drain any liquid from the vegetables; arrange lengthwise down the center of the lavash. Top each with 1 cup arugula, then roll up, starting with a long side. Arrange on a baking sheet ; bake until toasted and the cheese melts, about 5 minutes.
Whisk the remaining 1 1/2 tbsp. olive oil and 1 tbsp. balsamic vinegar in a large bowl. Add the remaining tomatoes, chickpeas and arugula; season with salt and pepper and toss. Slice the wraps into quarters. Serve with the salad.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mediterranean
Dietary Needs: Vegetarian, Diabetic, Low Fat, Low Carb
Other Tags: Quick & Easy, For Kids, Healthy