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BBQ Portobello + Mango Wrap

Active Time: 15 minutes
Total Time: 20 minutes
  • Super Fast
  • Vegetarian
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Why we love it:

If you’ve made the Southwest Salad (originally published in the same meal plan as this dish), you’ll find the ingredients are similar but put together in a totally different way. That means a smaller shopping list, easy nights in the kitchen, and nothing wasted but you still get two amazing and flavorful dinners!
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Ingredients

  • 2 Portobello Mushrooms (about 10 ounces total)
  • 1 teaspoon Kosher Salt (divided)
  • 1 cup BBQ Sauce
  • 1⁄4 cup Cilantro
  • 3 Green Onions
  • 1 clove Garlic
  • 1⁄4 cup Sour Cream (plus 2 Tablespoons)
  • 2 Tablespoons Mayonnaise
  • 1 Lime (about 1 teaspoon of zest and 1 Tablespoon juice)
  • 4 cups Romaine Lettuce (shredded or chopped)
  • 1 Roma Tomato
  • 1 Mango
  • 1 15-ounce can Black Beans
  • 1 cup Pepper Jack Cheese (shredded, or use cheddar or mexican blend)
  • Tortilla Chips (store bought, optional)
  • 4 Lavash Wrapss (or tortillas or other flatbread)

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 375 DEGREES
  • 2. PORTOBELLO

    Season with a pinch of salt and spread the BBQ sauce on both sides. Bake for 8 - 12 minutes or until just cooked through; flip once as needed.

  • 3. DRESSING

    Chop the cilantro leaves and stems finely; chop the green onion. Mince the garlic very finely or grate on a microplane. Add the sour cream, mayo, zest and juice of the lime, green onion, and a pinch of salt and pepper. Whisk and refrigerate.

  • 4. SALAD PREP

    Wash, dry and chop the lettuce. Dice or slice the tomato. Dice the mango. Drain the beans and toss these ingredients together. Measure the cheese, add it too.

    Coarsely crumble a few cups of tortilla chips, if using.

  • 5. ASSEMBLY

    Lay a lavash wrap on a work surface so that the longer side is horizontal in front of you and add about 1 - 2 cups of the salad greens mixture, followed by a generous drizzle of the ranch dressing.

    Slice the mushrooms and arrange on top. Place on the salad mixture.

  • 6. SERVING

    Roll the lavash upwards tightly and allow the wrap to rest on its seam; repeat with the rest. Then, cut the wraps in half.

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Substitutions

  • GLUTEN FREE:
    use GF wraps
  • DAIRY FREE:
    use DF yogurt or sour cream, or sub for hummus
  • PESCATARIAN:
    sauté or bake shrimp with BBQ sauce - so delicious!
  • PORTOBELLO:
    roast zucchini, tofu cubes, cauliflower, or eggplant for the filling. Or just double the black beans
  • BBQ SAUCE:
    omit and use a honey mustard or balsamic vinegar while baking
  • BEANS:
    any variety tastes good, omit if allergic
  • VEGGIES:
    depending on what’s in the fridge, adding roasted zucchini, cauliflower, mushrooms, corn, eggplant, peppers, all work wonderfully
  • MANGO:
    bell pepper, pineapple, cucumber, avocado, or jicama give the same sweet juicy note
  • LAVASH:
    if hard to find use any flatbread you can wrap - a flat, plain pizza base is good, as is focaccia or naan, or stuff everything into a pita pocket

Prep Ahead & Use It Up

  1. Roast or grill mushrooms ahead. Serve cold or reheat before wrapping
  2. Make cilantro lime sauce
  3. Dice mango – store in an airtight container for up to 48 hours
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