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. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.)

  • 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.

  • Tightly roll up wraps; secure with toothpicks. Serve immediately.

Nutrition Facts

257 calories; 10.5 g total fat; 2 g saturated fat; 3 mg cholesterol; 563 mg sodium. 817 mg potassium; 28.1 g carbohydrates; 14 g fiber; 7 g sugar; 13.3 g protein; 5277 IU vitamin a iu; 65 mg vitamin c; 66 mcg folate; 137 mg calcium; 3 mg iron; 27 mg magnesium;