I am a big believer in giving credit where credit is due - so I have to credit my sweet husband, Michael, for coming up with this recipe! Michael is a "scavenger" in the kitchen - always looking for what we have on hand, and coming up with great meals! This was one of those great meals!
Makes 2 veggie wraps
1 Tablespoon olive oil
8 portobello mushrooms, sliced in large slices
2 flour tortillas
4 slices of provolone cheese
1 cup of fresh spinach
1 pear, thinly sliced
2 Tablespoons reduced fat feta cheese
1/2 teaspoon crushed red pepper
In a non-stick skillet, sauté mushrooms in olive oil on both sides; about 3 minutes per side. Add crushed red pepper, if desired, to the portobellos. Place tortillas on a plate, then place two slices of provolone on each tortilla. Take the portobellos off the skillet and place on top of the cheese. (The heat from the mushrooms will melt the cheese). Add pear slices, spinach and feta to the wrap, then roll up and enjoy!