Well, we’re one-twelfth through 2017 already (what the heck?!) and my body is still craving delicious and nutritious dishes. And this one fits the bill perfectly! Even if you you use all organic produce, this is still a super cheap, yet healthy and satisfying, meal! I made a big batch on a Sunday and ate it for lunch most of the week! Side note: as I’ve mentioned before my dear, sweet husband doesn’t particularly care for vegetables, so when I make meals like this I get to have it all to myself :)
Ingredients
How to make it
Pour the olive oil into a large skillet or saute pan, and heat over medium high heat for 2 minutes. Add the bell pepper and onions and stir to cook for 2 minutes.
Add the mushroom, stirring occasionally, for 3 minutes. Season lightly with a few pinches of salt and pepper.
Add the spinach and cook just until it starts to wilt.
Heat your wraps in the microwave, in the oven, or briefly over an open flame. Then top each wrap with provolone cheese and a pile of vegetables.
Top with a tablespoon of balsamic vinaigrette, roll, and enjoy!
- 4 large Tortilla wraps
- 4-8 slices of provolone
- 1 Tablespoon extra virgin olive oil
- 6 ounces portabella mushrooms, sliced
- ½ sweet onion, sliced
- 2-3 ounces baby spinach
- 1 bell pepper, sliced
- 4 Tablespoons balsamic vinaigrette
- Salt & pepper to taste
- Pour the olive oil into a large skillet or saute pan, and heat over medium high heat for 2 minutes. Add the bell pepper and onions and stir to cook for 2 minutes.
- Add the mushroom, stirring occasionally, for 3 minutes. Season lightly with a few pinches of salt and pepper.
- Add the spinach and cook just until it starts to wilt.
- Heat your wraps in the microwave, in the oven, or briefly over an open flame.
- Top each wrap with provolone cheese and a pile of vegetables. Top with a tablespoon of balsamic vinaigrette, roll, and enjoy!