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




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

1 wrap
257 calories; protein 13.3g; carbohydrates 28.1g; dietary fiber 14g; sugars 7.4g; fat 10.5g; saturated fat 2g; cholesterol 2.7mg; vitamin a iu 5276.7IU; vitamin c 65.2mg; folate 66mcg; calcium 136.7mg; iron 3.4mg; magnesium 26.9mg; potassium 817.1mg; sodium 563mg.

2 vegetable, 1 1/2 fat, 1 lean protein, 1 starch