Wraps de champiñones Portobello a la parrilla con hummus

Ingredientes

• 4 large (or 6 small portabella caps, sliced)
• 1 red bell pepper (cored and sliced)
• 4 tablespoons olive oil
• 4 tablespoons tamari
• 2 tablespoons vinegar (white or balsamic)
• 8 ounces hummus (classic flavor or your favorite)
• 6 large tortilla wraps
• 8 ounces arugula or other greens
• 8 ounces pickled onions and carrots

Preparación

1. 1

   In a large bowl, combine the olive oil, tamari and vinegar. Add the sliced mushrooms and peppers. Toss together and allow to marinate for 10 minutes, or up to overnight.

2. 2

   Prepare a grill pan by warming it over medium heat while the mushrooms marinate. Once it’s hot, transfer the marinated mushrooms and peppers (without the marinating liquid) to the grill pan and allow to cook for about 3-4 minutes on each side.

3. 3

   While the mushrooms cook, spread about 2 tablespoons of hummus down the middle of each wrap. Place a handful of arugula (or preferred greens) on top.

4. 4

   When mushrooms and peppers are done grilling, add them to the wrap along with pickled veggies. Fold in the sides of the tortilla and roll into a wrap. Serve warm and enjoy! (You can also allow the grilled vegetables to cool to room temp, then add it to the wraps and cover with foil or parchment paper to prep for lunches. Eat within 2-3 days.)