Special Diets

MLT Wrap

• From: Mushroom Council

Ingredients

• 4 tortilla wraps

• 2 small tomatoes, thinly sliced

• 2 cups fresh baby spinach

• 2 tsp fresh minced ginger

• 1 cup low-fat mayonnaise

• 1 tsp salt-free steak seasoning salt, to taste

• 2 Tbs olive oil

• 4 large portabella mushrooms, sliced (or 8 ounces white button mushrooms)

Portabella mushooms and ginger are the surprising ingredients in these flaky wraps that pack a wallop of flavor.

Directions

• Brush portabella strips with olive oil and sprinkle with steak seasoning and salt, to taste.
• If GrillingPreheat grill. Once grill is hot, cook portabella strips until deep brown, about 10 minutes. Turn and grill until golden, another 6 to 8 minutes.
• If SautéingHeat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.
• While mushrooms are cooking, warm tortillas on the grill in foil or lightly grill for just 20 seconds. If you are cooking inside, warm wraps in a dry skillet. Stir mayonnaise and ginger together and divide among tortillas, spreading to cover; top with spinach and tomato slices. When mushrooms are done, slice in to thin strips and sprinkle with more steak seasoning, if desired. Place mushrooms on tortillas and roll into a wrap.