These deliciously healthy wraps filled with chickpeas and portobello mushroom are great for lunch or dinner.
Directions for: Portobello-Chickpea Wraps
Ingredients
4 portobello mushroom caps
1 small red onion, halved and sliced
6 Campari or other small vine-ripened tomatoes, quartered
3 Tbsp extra-virgin olive oil
2 Tbsp chopped fresh rosemary
Kosher salt and freshly ground pepper
1 15-oz can chickpeas, drained and rinsed
2 Tbsp balsamic vinegar
2 pieces lavash or other flatbread
4 slices reduced-fat Muenster cheese (about 2 oz), torn
2 Tbsp grated Parmesan cheese
1 5-oz package baby arugula (about 8 cups)
Directions
1. Preheat the oven to 425F. Toss the mushrooms, onion, half of the tomatoes, 1 tablespoon olive oil, the rosemary, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast until the vegetables are tender, about 15 minutes. Slice the mushrooms.
2. Meanwhile, combine half of the chickpeas in a medium bowl with 1 tablespoon each olive oil and balsamic vinegar and smash with a fork. Season with salt and pepper. Spread on the lavash and top with the Muenster and Parmesan.
3. Drain any liquid from the vegetables; arrange lengthwise down the center of the lavash. Top each with 1 cup arugula, then roll up, starting with a long side. Arrange on a baking sheet; bake until toasted and the cheese melts, 5 minutes.
4. Whisk the remaining 1 1/2 tablespoons olive oil and 1 tablespoon balsamic vinegar in a large bowl. Add the remaining tomatoes, chickpeas and arugula; season with salt and pepper and toss. Slice the wraps into quarters. Serve with the salad.
Source and Credits
Courtesy of Food Network Kitchen.
Recipe courtesy of Food Network Magazine
See more: Beans, Easy, Healthy, Legumes, Vegetarian