Grilled Mushroom and Chickpea Wrap with Basil

Grilled Mushroom and Chickpea Wrap with Basil

Courtesy of Mushroom Council 6 Servings • 20 Min. Prep Time • 8 Min. Cook Time
Ingredients
1-1/4 lb. medium button mushrooms, halved
1/2 c. extra virgin olive oil (divided)
1/2 tsp. baharat or garam masala
3 Tbsp. balsamic vinegar
4 tsp. honey
2-1/4 tsp. Dijon mustard
2 cloves garlic, crushed and chopped
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1 (16 oz.) can chickpeas, drained
1 c. halved cherry tomatoes
1/2 c. fresh basil, coarsely chopped
6 (8 in.) flour tortillas

Directions:

1. Heat grill or large skillet to medium high heat. In a large bowl, toss mushrooms with 2 Tbsp. olive oil. Cook mushrooms in grill pan or skillet 2-3 min., turning often with a spatula. In a large bowl, toss cooked mushrooms with baharat or garam masala.

2. In a small bowl, whisk together remaining 1/3 c. olive oil, balsamic vinegar, honey, mustard and garlic. Season with salt and pepper.

3. Pour half of the dressing over the mushrooms. Toss to coat. Cover and set aside 20 min.

4. Meanwhile, in a small saucepan cover chickpeas with water, bring to a boil and simmer 5 min. Remove from heat, cool in liquid and drain. Remove 1/3 of the chickpeas to a small bowl and lightly mash with the back of a fork or potato masher. Return to saucepot and combine with remaining cooked chickpeas.

5. Toss chickpea mix, tomatoes, basil and remaining dressing with mushrooms.

6. Warm dry skillet to medium heat. Quickly warm each tortilla on both sides and remove to cutting board. Spoon a heaping 1/2 c. mushroom filling onto each tortilla; roll burrito-style and cut in half to serve.

Nutritional information is for 1 wrap with 1/2 c. filling.

Recipe and photos courtesy of the Mushroom Council and mushroominfo.com

Nutrition:

Calories: 465; Total Fat: 25g; Saturated Fat: 4g; Cholesterol: 0mg; Total Carbs: 51g; Fiber: 6g; Protein: 11g; Sodium: 733mg;