Sweet Potato-Portabello Mushroom Wrap

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wrapHere’s a great way to get your vegetables…and love every bite! This tasty wrap may look complicated, but it really goes quickly and is worth the time you invest. If some of the vegetables aren’t your favorites, experiment with ones you do love…several ideas include fresh spinach, shredded carrots, even parsnips! Enjoy!

(Makes 4 servings)


2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
1/2 teaspoon Dijon mustard
4 medium portabello mushrooms, sliced
1 small sweet potato, peeled and sliced
1 small red pepper, seeded and cut in strips
1/2 medium onion, peeled and sliced
1 summer or zucchini squash, sliced in rounds
1/4 teaspoon dried or 1 teaspoon fresh thyme
1 teaspoon chopped fresh rosemary
1/2 cup shredded part skim Mozzarella or reduced-fat cheddar/jack cheese
4 8″whole wheat wraps or soft tortillas
Savory Yogurt Topping (see below)

Heat oven to 375°F. Combine oil, vinegar, honey and mustard in a small bowl; brush small amount of mixture on mushroom slices; place on a cookie sheet and bake about 20 minutes.

Combine sweet potatoes, red peppers, onions and zucchini or summer squash in a large bowl: sprinkle with herbs; toss with remaining oil and vinegar mixture. Spread vegetable mixture on a flat pan or cookie sheet. Place in oven and bake about 25 minutes, stirring once. Remove from oven and season with salt and pepper.