4 organic tomato-basil wraps
8 oz. hummus
6 oz. rice or soy pepper-jack “cheese”
Organic baby spinach leaves
Organic tomatoes, diced
Organic onions, diced
• Lightly sprinkle the portobello mushrooms with the paprika, onions, and garlic.
• Place the mushrooms on a very hot grill and cook them, top-side down, for 3 minutes. Then turn them over and cook them for 3 minutes on the other side.
• Place the tomato-basil wraps flat on a dish. On each wrap, spread a thin layer of hummus topped lightly with rice or soy pepper-jack “cheese.” Add a few washed baby spinach leaves on top of the “cheese.” Sprinkle the diced organic tomatoes and onions over the spinach, followed by slices of the grilled mushrooms.
• Fold up flaps at opposite ends of each wrap and roll up gently, bake for 5 to 8 minutes at 350ºF until wrap is just slightly brown, remove, cool a bit, and enjoy.
Makes four servings