artichokes

Balsamic Portobello Kale Wrap

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  • 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

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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!

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