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)|
- 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.
- 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.
- 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.
- Place on serving platter. Serve with sour cream mixture and tortillas.
Spicy refried beans.
|Total Fat||21 g|
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