An easy recipe that is quick to prepare, assemble and a good source of protein and antioxidants.
8 ounces Hummus (classic flavor or your choice)
4 large (or 6 small) Portabella caps, sliced
1 Red Bell Pepper, cored and sliced
2 Tbsp Olive Oil
2 Tbsp Tamari
1 Tbsp Vinegar (white or balsamic)
6 large Tortilla Wraps
8 ounces Arugula or other greens
1 small Red Onion, thinly sliced
3 large Carrots, peeled in think strips
1/2 cup White Vinegar
1/2 cup Apple Cider Vinegar
1/2 cup Red Wine Vinegar
1/2 cup water
1 Tbsp Honey or Agave
2 tsp Fine Sea Salt
Combine white vinegar, apple cider vinegar, red wine vinegar, water, honey and sea salt in a small saucepan and bring to a boil. Reduce heat, stir everything together and allow to simmer for a few minutes. Remove from heat and set aside.
Stuff the sliced onion and carrot into a large jar (at least 16 ounces) and then pour the vinegar mixture on top. Allow it to cool to room temperature before covering and placing in the refrigerator for at least 1-2 hours before eating.
Next combine the olive oil, tamari and vinegar of choice in a large bowl and then add the sliced mushrooms and red pepper. Toss together and allow to marinate.
Prepare a grill pan by warming it over medium heat while the mushrooms marinate. Once it’s hot, transfer the marinated veggies (but not the liquid) to the grill pan and allow to cook for about 3-4 minutes on each side.
Meanwhile spread about 2 tablespoons down the middle of each wrap and place a handful of arugula or preferred greens inside. Place the cooked mushrooms and peppers on top of the hummus and top with pickled veggies (allow excess liquid to drip off beforehand). You can allow it to cool to room temp then wrap it in foil or parchment paper to eat for lunches or fold in the sides while the mushrooms are warm and serve immediately. Store prepared wraps for up to 2-3 days.