Today’s recipe was a big old strike on the toddler front, and I don’t even care. G took one bite of his wrap and said “I don’t like all ‘deese vegetables.” Too bad kiddo. This is going to be a recipe you grow into, cuz Mama loves it.
Here’s what we’re making:
Here’s what you need:
1 clove garlic, chopped
~1 tsp basil
salt, pepper and paprika to taste
portobello mushrooms, sliced thick
red pepper, sliced into strips
white onion, sliced
Ok, so those aren’t the most specific of ingredient measures, but we’re making a wrap here people, not doing chemistry.
Start by heating a tablespoon or so of olive oil in a skillet. Add your garlic, basil and spices and saute until it begins to soften. Add in your onions, peppers and mushrooms and cook until soft. About half-way through the cooking, drizzle a little balsamic vinegar onto your mushrooms.
While your vegetables are cooking, spread a line of goat cheese down the middle of your tortilla. If your cheese isn’t cooperating, warm it up a little and it should spread much more nicely.
When your vegetables are cooked through, place them on top of your cheese and wrap the entire thing up. Place your wrap into a lightly oiled skillet and allow it to toast for a few moments until it’s nice and golden. Serve warm.
Like I said…G wasn’t a fan. He pulled all the veggies out and ate the cheese spread tortilla. Kind of weird since he usually likes mushrooms, but, whatever, he’s 2 and a half, a bit of irrational belligerence is expected. The Mr. and I both really enjoyed these…though the Mr. preferred a version he cooked up with a bit of terrazzo on it as well.
You can also make these wraps on the grill, which is actually what the original recipe suggests…but I’m kind of too lazy to wait for the grill to heat up when there’s a stove right here…
These are pretty filling thanks to the mushrooms, but I’m going to suggest that they’re better if you want a light dinner or for lunch than to try and serve as a stand alone evening meal.