Spinach and Mushroom Wraps

[Guest guest]

Spinach and Mushroom Wraps

 

We like this recipe for weeknight suppers. The wrap

filling takes only a few minutes to prepare, and the

result is deliciously satisfying and packed with soy

protein.

 

 

 

Ingredients

 

 

- - Olive oil cooking spray

1 cup (3 oz/90 g) sliced mushrooms

1/2 cup (2 oz60 g) sliced red onions

1 clove garlic, minced

2 ounces (60 g) fresh spinach, stemmed and washed

(about 2 cups)

1 - pinch crushed red pepper flakes

- - Sea salt to taste

2 ounces (60 g) low-fat soy mozzarella, grated by

hand (1/2 cup)

2 ounces (60 g) soy pepperoni, thinly sliced

1 - plum tomato, sliced

2 - flatbreads or whole-wheat tortillas

 

 

Preparation - Estimated cooking time: Under 30 minutes

-

1 Preheat the broiler.

2 Place a skillet over medium heat and coat with

cooking spray. Add mushrooms, onions and garlic. Cook,

stirring, for 3 minutes or until the vegetables begin

to brown. Add spinach, red pepper flakes and salt.

Continue cooking for 2 minutes longer, or until the

spinach wilts. Remove the pan from the heat.

3 Lay flatbreads on a baking sheet. Top with the

vegetable mixture, sliced tomatoes, pepperoni and

mozzarella. Broil for 2 minutes. Carefully lift each

flatbread from the baking sheet and roll tightly.

Flatbreads will be slightly crisp. Serve immediately.

 

Nutritional Analysis

Number of Servings: 2 sandwiches

Per Serving

Calories 228 Carbohydrate 31 g

Fat 3.5 g Fiber 4.8 g

Protein 21 g Saturated fat 0.6 g

Sodium 887 mg

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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