1 large tortilla wrap (any flavor)
3/4 cup softened gorgonzola cheese
12 spinach leaves
6 thin slices sauteed eggplant
1 large portabella mushroom, sliced thinly and sauteed
1/4 red bell pepper, cut into strips and sauteed


Spread wrap with gorgonzola, leaving a 1/2-inch border around the edge. Place the spinach leaves flat on the cheese, covering the whole wrap. Do the same with the eggplant slices. Add the portabella and red peppers and then roll very tightly.
The eggplant, portabella and red pepper should be sauteed in a tablespoon of olive oil, until soft, before proceeding with the recipe. You could also make this wrap with leftover grilled or roasted vegetables.
Portabella Wrap
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