Roasted Portobello Wrap

Low-carb bread has nothing on this low-carb wrap! The hearty portobello makes a great base for a vegetarian Keto wrap.

5
(1)

egglife wraps are made with cage-free eggs, not flour.

<1G carbs, 5G protein, 30 calories
The Perfect Wrap for Simple, Delicious, Nutrition!

Makes

4 Servings

4 egglife Italian style egg white wraps

2 portobello mushroom caps – stems and gills removed

2 tbsp tamari or soy sauce

1 tbsp balsamic vinegar

1 tsp olive oil

2 cups baby spinach

4 tbsp prepared pesto

4 tbsp crumbled goat cheese

Directions

Preheat oven to 400 degrees Fahrenheit.  Whisk together tamari, balsamic vinegar and olive oil.  Brush both sides of mushrooms with the marinade.  Place mushrooms cap side down on a baking tray and allow to marinate for 10-15 minutes.

Roast mushroom caps for 10 minutes, flip and roast for 10 more minutes.  Allow mushrooms to cool slightly then slice.

Line half of an Italian style wrap with baby spinach.  Top with the sliced mushrooms, 1 tablespoon of the pesto and one tablespoon of the goat cheese.

Roll and serve.

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