Roasted Mushroom and Pepper Wrap

Name: Roasted Mushroom and Pepper Wrap
Ingredients: 8 ounces, weight (1 Container) Baby Portabella Mushrooms, Sliced Thick; 1 whole Large Red Bell Pepper, Sliced; 1 whole Onion, Sliced; 1 whole Large Yellow Pepper, Sliced; 2 cloves Garlic, Minced; 1- 1/2 Tablespoon Olive Oil; 1 pinch Salt; 1 pinch Fresh Ground Pepper; 4 slices Cheddar Cheese (thin Slices); 2 pieces Whole Grain Wraps

10 ingredients

9 steps

Ingredients

8 ounces, weight (1 Container) Baby Portabella Mushrooms, Sliced Thick
1 whole Large Red Bell Pepper, Sliced
1 whole Onion, Sliced
1 whole Large Yellow Pepper, Sliced
2 cloves Garlic, Minced
1- 1/2 Tablespoon Olive Oil
1 pinch Salt
1 pinch Fresh Ground Pepper
4 slices Cheddar Cheese (thin Slices)
2 pieces Whole Grain Wraps

Directions

1

Preheat oven to 400 degrees.
2

In a large bowl, toss mushroom, peppers, onions and garlic with olive oil, salt and pepper.
3

Spread on a baking sheet and place in the oven.
4

Bake for approximately 20 minutes or until vegetables are softening and starting to brown.
5

Place 2 thin slices of cheddar cheese in the center of the wrap.
6

Spoon roasted vegetables in the center of the wrap and on the cheese.
7

Tuck both sides in and roll the wrap like a big cigar.
8

Cut in the center.
9

Serve with fruit for a light and healthy lunch or dinner!