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.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

257.1 calories; protein 13.3g 27% DV; carbohydrates 28.1g 9% DV; exchange other carbs 2; dietary fiber 14g 56% DV; sugars 7.4g; fat 10.5g 16% DV; saturated fat 2g 10% DV; cholesterol 2.7mg 1% DV; vitamin a iu 5276.7IU 106% DV; vitamin c 65.2mg 109% DV; folate 66mcg 17% DV; calcium 136.7mg 14% DV; iron 3.4mg 19% DV; magnesium 26.9mg 10% DV; potassium 817.1mg 23% DV; sodium 563mg 23% DV.