Grilled Portobello Pepper Wraps

Grilled Portobello & Pepper Wraps

Grilled Portobello & Pepper Wraps

Prep and Cook Time 18 minutes


Makes 4 to 6 servings


1 container (8 ounces) sour cream
1 teaspoon dried dill weed
1 teaspoon onion powder
2 tablespoons vegetable oil
1 large clove garlic, minced
2 portobello mushrooms, stems removed
1 large green bell pepper, quartered
1 large red bell pepper, quartered
Salt and black pepper
6 (6-inch) flour tortillas, warmed
Spicy refried beans (optional)


  1. Prepare grill for direct cooking. Combine sour cream, dill weed and onion powder in small bowl; set aside. Combine oil and garlic in small bowl; set aside.
  2. Spray grid with nonstick cooking spray. Place mushrooms and bell peppers on prepared grid. Brush lightly with oil mixture; season with salt and pepper to taste.
  3. Grill over medium-hot coals 10 minutes or until peppers are crisp-tender, turning halfway through grilling time. Remove mushrooms and peppers to cutting board; cut into 1-inch slices.
  4. Place on serving platter. Serve with sour cream mixture and tortillas.

Go-with suggestions

Spicy refried beans.

Nutritional Information

Calories 368
Total Fat 21 g
Cholesterol 25 mg
Carbohydrate 38 g
Fiber 2 g
Protein 8 g
Sodium 38 mg

Dietary Exchange

Starch 2
Vegetable 2
Fat 4

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