I love to make wraps during the summer months. I can carry them on bike rides, kayaking trips, while out camping, etc. One of Dwight’s favorites that I make is an Italian pinwheel of sorts. I started making them for picnics while kayaking but I now make them for bike rides. I actually made a bunch of them this past weekend while we were mountain biking through north Georgia.
However, as much as I love those wraps I got to thinking that I really needed to come up with a vegetarian sandwich wrap recipe. I quickly decided on some portobellos because one of my favorite things to do with them is to pour a bunch of balsamic vinegar on them and let it sink in. It seriously adds a ton of flavor without adding an overpowering balsamic taste. I actually came up with the idea by accidentally dumping way to much on them one night before throwing them on the grill and I loved it! Yay for accidents!
And since I was going to have the grill going and all – I decided to make the veggie wrap with all grilled veggies. Simplifies it and makes the cleanup a breeze. I went with grilling red bell pepper, red onions and summer zucchini along with the portobello mushroom. There’s a side dish I have yet to publish (soon I swear!!!) where I grill those veggies and then layer on some grilled ciabatta bread with goat cheese. It is the best thing ever during the summer months. So, I borrowed from that recipe and created this veggie wrap recipe and it works!!
Don’t over cook the veggies. You want the veggies to be al dente. Try grilling on high heat so you get the char and then can pull them off sooner.
Make sure you make the wrap like a burrito. The veggies will fall out the back if you don’t.
Don’t skip the cream cheese. It is what binds the sandwich together.
Make a few of them and you can take to work for lunch for a couple days! Just don’t add the spinach because it will get soggy :(.
Related Recipe: Sweet Potato, Rice and Egg Burrito
Grilled Portobello and Veggie Wrap
- 2 portobello mushrooms
- 1 tablespoon balsamic vinegar
- 1 zucchini
- 1 small red onion
- 1 small red bell pepper
- 1 tablespoon olive oil
- Kosher salt
- 1 cup of spinach
- 2 tablespoon cream cheese
- 1 ounce goat cheese
- 1 8 inch tortillas
- Get your grill going to high heat.
- Prepare your portobello mushrooms by scooping out the gills and removing the stem. Douse with balsamic vinegar, a touch of olive oil and some salt. Set aside.
- Now prepare the other veggies. I like to quarter the zucchini and the red bell pepper. For the onions, I slice in thick rounds still attached to the skin. Rub some olive oil and salt on them.
- Put the portobello mushrooms, red bell and red onion on a few minutes before the zucchini since it cooks quicker. Grill on each side trying to get a nice char. Once al dente (still has a bite) remove from the grill.
- Prepare your tortilla by spreading some cream cheese on the side where you want it to stick. Slice the veggies and equally place on each tortilla. Then add the spinach and goat cheese. Roll and eat :)
Vegetarian, Pescatarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free,