Grilled Portabello and Hummus Wrap
By: Roni | Posted in: 5 WWP, 6 WWPP, By NEW points, Lunch Ideas, Sandwich Ideas, Vegetarian Ideas | 8 Comments
Boredom. That’s usually where I get my ideas from.
Yesterday I was hungry but didn’t know what I wanted to eat. I was out of leftovers. The husband wasn’t home to tempt me with fast food. And I had no desire to make a BORING old ham sandwich.
Then I remembered I picked up two HUGE Portabello mushroom caps last weekend. They just looked so good I had to buy them.
But what to DO with them?
I considered making a Cheddar Pepper Stuffed Portabello Burger but I had no buns. :( Then I though about a Pressed Portabella Sandwich with Roasted Peppers and Red Onion but I didn’t feel like making something that messy.
So I continued to rummage through my fridge.
A ha! Hummus.
Oh! and I have wraps!
And of course, I always have a bag of baby spinach. :)
That’s it! The seed was planted for simple, tasty, wrap. And that’s exactly what I ended up with.
Here’s how I did it… 
- 1 tbsp balsalmic vinegar
- 1 tbsp red wine vinegar
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp tried thyme
- pinch of salt and pepper
- 1 Portabello cap
- 2 tbsp your favorite store bought hummus
- A handful of baby spinach
- Your favorite large Wrap or Tortilla
Mix the vinegars, honey, and spices.
Slice the Portabello about 1/4 of an inch thick (or thicker if you like the meaty texture.)
Put the vinegar mixture and sliced mushroom in a plastic baggy. Let sit for at least 20 minute. Longer the better.
When ready to make, grill the mushrooms 3-4 minutes a side based on thickness. I cooked mine in the George Foreman for about 3 minutes. (note: Save the marinade.)
Smear the hummus on the wrap.
Top with the spinach.
Lay the grilled Portabello mushroom slices on top and drizzle with a bit of the marinade.
Wrap and EAT!
Nutritional information may vary with your wrap/tortilla. This is what I calculated using Trader Joe’s Whole Grain with Flax Tortilla
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 1 | entire recipe | |||
| Calories | Fat | Fiber | WWPs | |
| 230 | 8g | 9g | old: 5 | new: 6 |
| Sugar | Sat Fat | Carbs | Protein | |
| 5g | 0g | 36g | 9g | |
Other ideas you may enjoy... |
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wow! that looks great, and has a lot of protein. I wanted to tell you Roni that I got those wraps, which my husband insisted he wouldn’t like and he…LOVES them. Oh yeah another win for you:)
This looks good! And it’s vegan (I’m on a vegan diet right now). I’m definitely trying soon.
Hi, I just found your blog and I am definitely going to keep up with it. I have a boyfriend who is JUST AS PICKY as your husband, if not more, so it’s interesting to read what he will eat. My bf has the same diet — Mac & Cheese, processed foods, etc. I eat a more healthy lifestyle with fresh and frozen veggies, lean meats, and healthy fats. Can’t wait to keep reading!
This looks just wonderful. I love hummus and portobella mushrooms. I so admire how you can just look in the fridge and come up with such wonderful dishes. I have to use a recipe. This is on the MUST try soon list.
Have you tried to make your own hummus? It’s cheaper and so much tastier!
1 can chick peas
1 Tbs tahini
1 tsp garlic
1 tsp lemon juice
salt and pepper to taste
I vary it depending on my mood. I add roasted red pepper or jalepenos with accompanying spices. It is AWESOME!
I have and I don’t buy tahini so I made it with some sesame oil..
http://greenlitebites.com/2008/01/01/simple-homemade-hummus/
I made these for dinner tonight, with Cilantro and Chive yogurt dip from Trader Joe’s and the whole wheat sandwich thins (buns). Very tasty!
YUMMMM! made these tonight~ WONDERFUL! thankyou so much for all the awesome ideas! My roomie is a dietician and I am a nursing student, and we love you and all your delicious meal ideas!!!