roasted portobello wrap

meatless roasted portobello wrap
Low-carb bread has nothing on this low-carb meatless roasted portobello wrap! The hearty portobello makes a great base for a vegetarian Keto wrap.

5
(2)

egglife wraps are made with cage-free eggs, not flour.

<1g CARBS, <35 CALORIES, 5-6g PROTEIN
The Perfect Wrap for Simple, Delicious, Nutrition!

Makes

4 Servings

4 italian egglife® wraps

2 tbsp tamari or soy sauce

1 tbsp balsamic vinegar

1 tsp olive oil

2 portobello mushroom caps – stems and gills removed

2 cups baby spinach

4 tbsp prepared pesto

4 tbsp crumbled goat cheese

Directions

STEP 1

Preheat oven to 400 degrees Fahrenheit.  Whisk together tamari, balsamic vinegar and olive oil.  Brush both sides of mushrooms with the marinade.  Place mushrooms cap side down on a baking tray and allow to marinate for 10-15 minutes.

STEP 2

Roast mushroom caps for 10 minutes, flip and roast for 10 more minutes.  Allow mushrooms to cool slightly then slice.

STEP 3

Line half of an italian wrap with baby spinach.  Top with the sliced mushrooms, 1 tbsp of the pesto and one tablespoon of the goat cheese.

STEP 4

Roll and serve.

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