Portobello-Chickpea Wraps
By
Daily Inspiration S
@DailyInspiration
6
A nice healthy and light meal for a weeknight or lunch.
Recipe from Food Network Magazine.
Recipe from Food Network Magazine.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
4
Prep:
20 Min
Cook:
20 Min
Method:
Bake
Ingredients
-
4portobello mushroom caps
-
1 smallred onion, halved and sliced
-
6campari or other small vine-ripened tomatoes, quartered
-
3 1/2 Tbspextra virgin olive oil
-
2 tspchopped fresh rosemary
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·kosher salt and freshly ground black pepper
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1 can(s)15-oz. can chickpeas, rinsed and drained
-
2 Tbspbalsamic vinegar
-
2pieces lavash or other flatbread
-
4 slicereduced-fat muenster cheese, (about 2 oz) torn
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2 Tbspgrated parmesan cheese
-
5 ozbaby arugula (about 8 cups)
How to Make Portobello-Chickpea Wraps
- 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 Portobello-Chickpea Wraps
Main Ingredient: Vegetable
Regional Style: Mediterranean
