Portobello and red pepper wrap with roasted garlic mayonnaise

So, remember that wrap that was in the background of these photos?

Here it is.

Don’t underestimate this humble wrap – it’s the sort of thing that makes you go ‘phwoooar’ upon first bite. It has a bit of everything – juicy roasted mushrooms, sweet roasted peppers, fresh spinach and basil, and roasted garlic mayonnaise. That’s three roasted things, you guys. You should all know by now that roasted things are infinitely better than non-roasted things, so this is three times the goodness.

As you can see, I served this wrap with some of my homemade potato crisps, but in all honesty the wrap was pretty filling on its own – I’ve even gone so far as to say it serves 1-2. Don’t doubt the power of a vegetable (or five)!

This is the perfect lunch for me – sandwiches have never particularly inspired me, so a warm wrap stuffed with roasted veggies is perfect.

Roasted portobello mushroom and red pepper wrap with roasted garlic mayonnaise

Makes 1 generous wrap (serves 1-2)

1 red pepper
2tbsp oil
2 portobello mushrooms
1/4tsp dried thyme
2 cloves garlic, unpeeled
1tbsp light mayonnaise
1 large flour tortilla
Small handful fresh spinach leaves
Several fresh basil leaves

Preheat the oven to 190°C (Gas Mark 5 / 375°F). Deseed the red pepper and cut into strips. Place in a roasting dish and toss in the oil. In the same dish (or in a separate, lightly greased dish if there isn’t room), place the portobello mushrooms and sprinkle with dried thyme. Add the unpeeled garlic to the dish, and roast for 30 minutes.

When the vegetables are ready, squeeze the garlic flesh from the cloves and mash it roughly with a knife. Mix it into the mayonnaise. Slice the portobello mushrooms.

To assemble the wrap, spread the garlic mayonnaise down the centre, and top with the roasted pepper and mushrooms. Add some fresh spinach and basil, and roll up the wrap, securing with a cocktail stick if necessary.

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