Grilled Portobello Mushroom Wraps with Avocado Chimichurri
Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
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
INSTRUCTIONS
-
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.