Portobello-Chickpea Wraps

Portobello-chickpea Wraps

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

Recipe from Food Network Magazine.


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20 Min
20 Min


  • 4
    portobello mushroom caps
  • 1 small
    red onion, halved and sliced
  • 6
    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
  • 2
    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)

How to Make Portobello-Chickpea Wraps


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Printable Recipe Card

About Portobello-Chickpea Wraps

Main Ingredient: Vegetable
Regional Style: Mediterranean

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