Vegan Wrap with Grilled Portobello Fillings
Ingredients
- 1 large almond flour tortilla
- Portobello mushrooms
- Olive oil
- Balsamic vinegar
- Fresh rosemary
- Salt
- Fresh thyme
- Vegan pesto
- Hummus
- 1 avocado
- 1 red onion
- About 1/2 cup vegetable broth
- Coconut aminos (optional)
Preparation
Brush portobello mushrooms with olive oil, balsamic vinegar, rosemary, salt, and thyme, then grill until tender.
Slice a red onion and cook in a pan with about 1/2 cup vegetable broth over medium heat until caramelized, adding more broth as needed; add coconut aminos if desired for flavor.
Make a cut halfway down a large tortilla.
Fill each quarter with grilled portobellos, vegan pesto, hummus, mashed avocado, and caramelized onions.
Fold the tortilla starting from the cut end.
Grill in a pan or panini press until golden on both sides.
Serve and enjoy.
Tips
Use a store-bought vegan pesto or make your own if preferred.
Any large tortilla can be used, but almond flour is recommended for a vegan option.
