Red Pepper Portabella Wraps
Savor the vibrant flavors of these Red Pepper Portabella Wraps, a wholesome and satisfying recipe that's perfect for a quick lunch or light dinner. Loaded with roasted portabella mushrooms and charred red bell peppers, this vegetarian wrap combines earthy and smoky notes with the creamy richness of avocado and a hint of tangy lemon juice. A layer of fresh spinach and a generous spread of hummus make these wraps both nutrient-packed and deliciously refreshing. Wrapped in hearty whole wheat tortillas, this dish is seasoned with a warm blend of garlic and cumin for a savory touch. Ready in just 35 minutes, these wraps are as easy to make as they are delightful to eat—ideal for anyone craving a healthy, plant-based meal full of flavor and texture.
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Recipe Information
Ingredients
- 4 caps Portabella mushrooms
- 2 whole Red bell peppers
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Fresh spinach leaves
- 1 medium Avocado
- 4 pieces Whole wheat tortilla wraps
- 0.5 cup Hummus
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Clean the portabella mushroom caps with a damp paper towel and remove the stems.
Slice the red bell peppers into quarters, removing the seeds and stems.
On a baking sheet, arrange the mushroom caps and red pepper slices. Drizzle them with olive oil, then sprinkle with garlic powder, cumin, salt, and black pepper.
Roast in the preheated oven for 15-20 minutes, flipping halfway through, until the mushrooms are tender and the red peppers are slightly charred.
While the vegetables are roasting, slice the avocado and prepare the spinach leaves.
Spread 2 tablespoons of hummus over each tortilla wrap.
Once the roasted vegetables are done, slice the mushrooms into thin strips and chop the roasted peppers into bite-sized pieces.
Arrange a layer of fresh spinach leaves, roasted mushrooms, red peppers, and avocado slices over the hummus on each tortilla.
Drizzle lime juice over the fillings for a burst of acidity.
Fold in the sides of the tortilla, then roll it up tightly to form a wrap.
Repeat with the remaining tortillas and serve immediately. Optionally, cut the wraps in half for easier handling.
Nutrition Facts
Calories |
1517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2806 mg | 122% | |
| Total Carbohydrate | 157.6 g | 57% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 24.2 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 326 mg | 25% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 4050 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
