garbanzopalooza

A blog by ordinary people about living an extraordinary life

Portobello, red pepper and goat cheese wraps, a 3-meal superstar

I am a fan of versatile meals, mostly because it allows me to stretch my somewhat limited cooking ability and create more than 1 meal using the same recipe.  I am also a fan of meals served in wraps, they are so convenient you can almost get away without using a plate and that means less dishes to wash.  These wraps an easy, versatile meal that I served as a dinner to start, and then sent the leftover filling on top of a salad for lunch the next day.  You could also toss into some eggs for breakfast or a breakfast wrap.  Since I did not take a photo when I made it, if you make this recipe send me your photos and I will post them with the recipe.

Ingredients:

  • 1 portobello mushroom, sliced
  • 1 red pepper, seeded and sliced
  • 1 onion, sliced
  • salt
  • pepper
  • 2 ounces of goat cheese
  • 4 wheat wraps

In a non-stick pan over medium heat, slightly brown the sliced onion.  Add the peppers, season with salt and pepper, and cook for about 5 minutes, until peppers are slightly softened.  Add the mushroom and cover the pan.  Allow to steam for 3-5 minutes, tossing the vegetables around once while cooking.

Warm up the wraps in the microwave or on the stove (we have a gas stove so I like to “grill” the wraps).  Spread a slice of goat cheese onto each wrap.  Top with the pepper, onion and mushroom mixture.  Wrap it up and enjoy.

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This entry was posted on May 20, 2013 by in Healthy living, Peter Waterman's posts, Recipes and tagged , , , , , , .
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