- 2 C Kale
- 1 Portobello Mushroom Cap
- 1/2 Red Bell Pepper, sliced
- 4 Pieces of Artichoke, diced
- 1 Brown Rice Tortilla
- Olive Oil
- Balsamic
- Dried Rosemary
- Dried Oregano
- Garlic Powder
Wash and dry portobello mushroom cap, place on baking sheet. Drizzle with olive oil and balsamic, season with rosemary, garlic powder, and oregano. Bake at 450 degrees F for 10-15 minutes or until mushroom is tender. Once cooled, slice the mushroom.
Top tortilla with fresh washed kale, red peppers, artichokes and portobello. Roll up tortilla and slice in half.
Enjoy!
Yum! You make the tastiest looking meals, can’t wait to try this.
Thanks love! So do you! Let me know how you like it! 😉
OH YUM! I must try this! I am always looking for new, healthy recipes!!! I loved getting to meet you at FABB! YOU are a total babe and I am excited to follow your sweet blog! xoxo!
Thank you, you are the sweetest! It was so great meeting you at FABB, I adore your blog! Your photos are unbelievable, as well as your impeccable style, and you have such a beautiful family! Can’t wait to follow upcoming posts! 🙂 xoxox