portobello-chickpea wraps

Name: Portobello-Chickpea Wraps
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 - portobello mushroom caps; 1 small red onion, halved and sliced; 6 - campari or other small vine-ripened tomatoes, quartered; 3 1/2 tablespoon(s) extra virgin olive oil; 2 teaspoon(s) chopped fresh rosemary; - kosher salt and freshly ground black pepper; 1 can(s) 15-oz. can chickpeas, rinsed and drained; 2 tablespoon(s) balsamic vinegar; 2 - pieces lavash or other flatbread; 4 slice(s) reduced-fat muenster cheese, (about 2 oz) torn; 2 tablespoon(s) grated parmesan cheese; 5 ounce(s) baby arugula (about 8 cups)

3 Pinches

Daily Inspiration S

Deep In The Heart of, TX

Updated on Dec 4, 2015

A nice healthy and light meal for a weeknight or lunch. Recipe from Food Network Magazine.

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prep time 20 Min

cook time 20 Min

method Bake

yield 4 serving(s)

Ingredients

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

How To Make portobello-chickpea wraps

Step 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.

Step 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.
Step 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.
Step 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.
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