Say hello to your new favourite wrap… it’s loaded with veggies, low in carbs, and gluten free!
Oh my veggies!
Yes, that’s right, we are talking veggies. No bun, just veggies.
I feel you judging me, but you don’t always need bread to make a great sandwich. I dare you to try it because I think you will like it! Do you know why? Because I made this wrap for my son and he ate it. This is huge because he has to have meat & bread with everything! I mean EVERYTHING!!
So of course I had to ask the question. Yes, the question you ask every meat eater after they just finished a veggie meal. “Did you like it?” And guess what he said? “Yes, but if you took out the roasted red pepper and added bacon then it would have been great”. Really? Bacon!! Okay, he’s a work in progress but I think I can get him to at least eat more veggies.
This Grilled Portobello Mushroom & Veggie Wrap is…
Low in carbs
Perfect for vegans
A great substitute for meat
High in vitamins & minerals
A source of CLA
I absolutely love this wrap. I mean look at it… don’t you want to take a bite out of it?
These roasted veggies go so great together and topped with avocado and pesto you will get a burst of deliciousness with every bite! This wrap makes me feel lighter and more energized; it doesn’t weigh me down or make me feel sleepy like a breaded sandwich would.
So if you want to avoid meat for a meal then go ahead and enjoy this grilled portobello wrap. Portobello mushrooms are a great substitute for meat and will provide you with valuable vitamins and minerals. They are also one of the only plant/non-meat sources of CLA (a fatty acid that is derived from Linoleic Acid, which helps build your immune system & burn fat), making them a great choice in vegetarian diets. Plus the added bonus of its amazing phytochemicals that have positive effects on cell death and growth are truly remarkable at combating cancer and fighting inflammation.
Oh, and in case you were wondering what I have wrapped around my Portobello Mushroom Veggie Wrap, it’s an awesome product that helps reduce waste! These bees wax wraps are one of my favourite kitchen items. You can use it to wrap sandwiches, cheese, and to cover bowls. I use the large size to wrap my sandwiches and then I don’t have to worry about any juicy bits that might come running out. After I’m finished using them, I rinse them under warm water (not hot) and I use a little dish soap if needed. Then I let them dry and roll them back up for my next use. It’s pure geniusness! Hey wait, is that even a word? Oh well, it’s something you will have to get used to if you are reading my blog 😀
- 4 romaine leaves
- 2 portobello mushrooms
- 1 red bell pepper, seeded & cut in half
- 1 zucchini, cut in half and sliced length ways in ½ inch slices
- 1/2 yellow onion, sliced into rounds
- 1 avocado
- 2-4 tablespoons pesto
- Salt & pepper, to taste
Preheat oven to broil.
Place all veggies except avocado onto an oiled iron skillet or baking sheet. Generously season with salt & pepper.
Broil for 5-10 minutes and then flip veggies. Broil for another 5-10 minutes.
Place two romaine leaves together on top of your bees wax wrap or parchment paper.
Layer veggies on top of the romaine leaf, starting with the Portobello mushroom, red bell pepper, zucchini, onion, and finish by adding avocado and pesto sauce.
Fold over your lettuce leaf and cut off any longer bits.
Now roll your wrap with the wrap of your choosing. Enjoy!
These grilled veggies are also good wrapped in a whole-wheat tortilla shell.
If you don’t already have pesto in your fridge, then hop over to my Gluten-Free Pesto Pasta recipe and check it out here.
per serving 1
Calories 322 / Fat 25.4g / Carbs 22.8g / Protein 7.8g / Fiber 11.5g / Sugars 7.7g / Sodium 385mg