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    You are in: Home / Recipes / Red Pepper Portabella Wraps Recipe
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    Red Pepper Portabella Wraps

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    manicbovine's Note:

    Very filling lunch.

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    Ingredients:

    Serves: 2

    Yield:

    wraps

    Units: US | Metric

    Directions:

    1. 1
      Wipe any dirt of the portobello and slice into 1/2 inch strips.
    2. 2
      Slice the red pepper and onion into thin strips.
    3. 3
      Saute the pepper, onion, and mushroom in olive oil over medium-low heat until the peppers are tender. Salt to taste.
    4. 4
      Slice the cucumber and tomato. Rinse the sprouts and dry completely.
    5. 5
      Mash half the avocado onto each tortilla with a fork, add the sprouts, cucumber, tomato, and basil.
    6. 6
      Add the cooked mushroom/pepper mixture to each tortilla and wrap them up. They will be hard to close! Be sure to drip off the majority of moisture before adding it to the wrap; otherwise you'll have a sloppy mess.
    7. 7
      This is a little better when the pepper/mushroom mixture has been chilled to the same temperature as the vegetables.

    Ratings & Reviews:

    • on August 04, 2008

      45

      Pretty good. Boyfriend loved. Think next time I'll only use 1/4 of an avocado instead of 1/2, but it was really tasty. Could not find alfalfa sprouts anywhere to save my soul, but think that adding the sprouts can only make it better. Was pretty easy to make too, which is always a + in my book!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Red Pepper Portabella Wraps

    Serving Size: 1 (493 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 336.4
     
    Calories from Fat 159
    47%
    Total Fat 17.7 g
    27%
    Saturated Fat 2.8 g
    14%
    Cholesterol 0.0 mg
    0%
    Sodium 209.8 mg
    8%
    Total Carbohydrate 42.4 g
    14%
    Dietary Fiber 11.7 g
    46%
    Sugars 10.0 g
    40%
    Protein 8.6 g
    17%

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