Grilled Portobello Mushroom Wraps with Avocado Chimichurri
Carb Balance Soft Taco Whole Wheat Tortillas
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Prep Time
15
minutes
Cook Time
10
minutes
Makes
6
servings
Featured Product
Carb Balance Soft Taco Whole Wheat Tortillas
Learn MoreIngredients
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.
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