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Southwest Portobello Wraps


1 portobello mushroom cap
1 teaspoon vegetable oil
2 tablespoons ranch salad dressing
2 large chilli tortillas
1 small tomato, finely chopped
2 tablespoons sliced green onions
cup (1 ounce) shredded Cheddar cheese


Makes: 2


Coat the mushroom cap with the oil. Broil or sear the mushroom cap in a skillet for 5 minutes or until brown, turning once. Cut into slices.

Spread the salad dressing over each tortilla, leaving a 1-inch border. Layer the tomato, green onions and cheese on the prepared tortillas. Top with the mushroom. Roll to enclose the filling, tucking in the ends.

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