Portabella Wraps Weight Watchers Recipes

PORTABELLA WRAPS, WEIGHT WATCHERS

Steps:

• Preheat the oven to 400°F
• In a large nonstick skillet, heat the oil. Sauté mushrooms and onion until tender and lightly browned, about 8 minutes. Transfer to a plate.
• In skillet, combine bell peppers with 2 tablespoons water; cook, stirring frequently, until tender and golden, about 8 minutes. Stir in vinegar, salt and pepper. Remove from heat; gently stir in sautéed vegetables.
• Meanwhile, place pita on a large baking sheet; sprinkle with cheese.
• Bake until cheese melts, about 5 minutes. Roll each pita into a cone; tightly wrap the bottom half of cone with foil or wax paper so it holds the shape and prevents leaking.
• Fill cones with mushroom mixture.

PORTABELLA MUSHROOM AND SPINACH WRAPS

Steps:

• Sprinkle mushrooms with dash of pepper, salt and paprika. Heat a medium size pan with olive oil. Add the mushrooms, with the underside of the cap down and cover on medium heat for 4 minutes. Flip the mushrooms and cook for another minute or two. Remove mushrooms onto a plate and put the sliced tomatoes into the already heated pan. Sprinkle with salt, pepper and paprika as well, then cover and cook for 2-3 minutes on low heat. Set aside.
• Place a tortilla on each plate and layer a quarter of the spinach on each. Then layer the portobello mushrooms and goat cheese cubes. Slop the stewed tomatoes on and layer the rest of the spinach, half on each plate.
• Fold up the wrap and enjoy!