This portabella and red pepper wrap is inspired by a wrap that I got at a nearby bar & grill. The only difference is that they use roasted red peppers, plain goat cheese, and garlic mayo. My version doesn’t taste exactly like theirs, I’m assuming due to the garlic mayo, but I decided I could do without it. I’ve made this several times now and it makes for a great lunch at work.
You want to start with a large portabella cap and a small red bell pepper. In my case, this is the opposite, because it’s what I had to work with. And make it work I did.
The other star of the show is Trader Joe’s goat cheese with kalamata olives. Has anyone else tried this yet? It’s delicious in all of its salty and creamy goodness.
Balsamic Portabella and Red Pepper Wrap
- balsamic vinegar
- goat cheese
- 1 large portabella mushroom cap, cut into strips
- 1 small red bell pepper, cut into strips
- 1-2 cloves of garlic, minced
- 1 large wrap
1. Pour about 3 Tablespoons of balsamic vinegar in a nonstick pan. Add the bell pepper and cook for about 5 minutes over medium heat. I like to cook the bell pepper first because they take longer to cook than the mushrooms.
2. Add the mushrooms, garlic, and about 3 Tablespoons more of balsamic vinegar. Cook for about 10 minutes more, or until the vinegar has cooked out of the pan.
3. Spread as much goat cheese as you like on the wrap, add a handful of spinach, the mushrooms and peppers, and then wrap it up. The key to wrapping without it falling apart is to use the extra large wraps!