Grilled Portobello Mushroom Wraps with Avocado Chimichurri

Prep Time
Cook Time
  • Ingredients & Instructions



  • 6

    Mission Carb Balance Soft Taco Whole Wheat Tortillas, warmed
  • 6

    Portobello mushrooms, stems and gills removed
  • ¼

    cup Balsamic vinegar
  • ¼

    cup Olive oil, divided
  • 2

    Garlic cloves, minced
  • 1

    tsp. Salt, divided
  • 1

    tsp. Pepper, divided
  • ½

    cup Cilantro, finely chopped
  • ¼

    cup Parsley, finely chopped
  • 1

    Jalapeno pepper, small, minced
  • ½

    Shallot, small, minced
  • 1

    tbsp. Red wine vinegar
  • 1

    Avocado, ripe, halved, pitted, peeled and mashed
  • 3

    cups Baby spinach, packed
  • 1

    cup Tomato, diced


  • Step 1

    Toss together mushrooms, balsamic vinegar, 2 tbsp. olive oil, garlic and 1/2 tsp. each salt and pepper. Let stand for 5 minutes.

  • Step 2

    Stir together cilantro, parsley, jalapeno, shallot, red wine vinegar, remaining oil, salt and pepper. Fold in avocado.

  • Step 3

    Preheat grill to medium-high heat; grease grate well. Grill mushrooms for 4 to 5 minutes per side or until grill-marked and tender. Let stand for 2 minutes; slice thinly. Warm tortillas according to package directions.

  • Step 4

    Add spinach to center of each tortilla, leaving 1-inch border all around. Top with mushrooms, avocado chimichurri and tomato. Fold up bottom of tortilla over filling; fold in sides and roll up tightly starting from the bottom.

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