Grilled Portobello & Red Pepper Wraps

Grilled Portobello & Red Pepper Wraps

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From: Diabetic Living Magazine

In this meatless main dish, grilled marinated portobello mushrooms take center stage. Nested alongside bell peppers in a whole-wheat wrap that's been spread with delicious basil pesto, this dish is perfect for lunch or a light dinner.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 portobello mushrooms (1 pound total), cleaned, stemmed and gills scraped, if desired
  • ⅓ cup bottled light clear Italian salad dressing
  • Cooking spray
  • 1 large yellow or red bell pepper, stemmed, seeded and quartered
  • 4 whole-wheat wraps
  • 2 tablespoons purchased basil pesto
  • 8 lettuce leaves
  • 1 medium tomato, sliced


  • Prep

  • Ready In

  1. Combine mushroom caps and dressing in a large resealable plastic bag or an airtight container. Seal bag or container; turn to distribute dressing. Marinate in the refrigerator for 2 hours.
  2. Lightly coat pepper quarters with cooking spray. For a charcoal grill, grill mushroom caps and pepper quarters on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until tender and grill marks form, turning once halfway through grilling. Remove mushroom caps and pepper quarters from grill; set aside and cover with foil to keep warm. (For a gas grill, preheat grill. Reduce heat to medium-high. Place mushroom caps and pepper quarters on grill rack over heat. Cover and grill as above.)
  3. Lay whole-wheat wraps flat on a counter. Spread wraps with pesto. Divide lettuce and tomato slices among wraps, arranging them evenly across the lower third of each wrap. Slice mushroom caps and pepper quarters; place slices evenly over tomatoes.
  4. Tightly roll up wraps; secure with toothpicks. Serve immediately.

Nutrition information

  • Serving size: 1 wrap
  • Per serving: 257 calories; 10 g fat(2 g sat); 14 g fiber; 28 g carbohydrates; 13 g protein; 66 mcg folate; 3 mg cholesterol; 7 g sugars; 5,277 IU vitamin A; 65 mg vitamin C; 137 mg calcium; 3 mg iron; 563 mg sodium; 817 mg potassium
  • Nutrition Bonus: Vitamin C (108% daily value), Vitamin A (106% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 vegetable, 1½ fat, 1 lean protein, 1 starch

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