July

Ala Californina style...this wrap is filled with layors of flavor that fuse together well.   If you haven't tried quinoa, this is a great recipe to start with.  Quinoa is an ancient grain from South America.  It was a staple for the Incas.

Portabella Mushroom Wraps

4 Servings

1 tablespoon extra-virgini olive oil
1/3 cup soy sauce
1/3 cup merlot or any red wine
1/3 cup balsamic vinegar
1 tablespoon garlic powder
1 teaspoon crushed red pepper
2 medium-size portabella muchrooms, sliced
1/2 cup uncooked quinoa (or substitute brown rice, increase the simmer time to 35 minutes)
8 ounces reduced-fat cream cheese, room temperature
4 - 10 inch whole wheat tortillas (or other designer flavor, such as garlic herb)
2 cups fresh baby spinach, washed and dried

    1.  Combine the oil and soy sauce, wine, vinegar, garlic powder and red pepper; add the portabella mushrooms;  Cover and marinate overnight in the refrigerator.

    2.  Combine marinated mushrooms and 1/2 cup water in medium-heavy saucepan.  Bring to a boil;  add the quinoa, reduce heat, cover and simmer 15 minutes.  Remove from heat;  stir, cover and let stand 5 minutes.

    3.  Meanwhile, blend the cream cheese and tomatoes in a food processor on medium speed until smooth.  (Alternatively, finely chop the tomatoes and stir them into the softened cream cheese).

    4.  To prepare the wraps:  spread the cream cheese mixture evenly over the tortillas.  Top with the  1/4 cup of cooked mushroom-quinoa mixture and 1/2 cup of the spinach leaves.  Tuck in the upper and lower edges of the tortilla and roll it into a cylinder.  Serve warm.

 Serving size:  1 Wrap

Nutrition Facts per serving:

420calories
13 gm fat
2 gm saturated fat
5 mg cholesterol
1360 mg sodium
8 gm fiber
20 gm protein
2 gm carbohydrates