Portobello Mushroom Kale Wraps
Healthy, savory wraps with grilled portobello mushrooms and veggies in a kale wrap, ideal for a quick and compliant lunch.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 cup Finely Shredded Red Cabbage
- ½ cup Chopped Fresh Tomato
- ½ Fresh Jalapeño or Fresno Pepper, Sliced
- 1 tsp Sambal Oelek (Asian Chile Garlic Sauce)
- 1 tbsp Vinegar
- ½ tbsp Reduced-sodium Soy Sauce
- ½ tbsp Olive Oil
- 1 Large Portobello Mushroom, Stems Removed and Sliced
- 1 Medium Red and Yellow Bell Peppers, Cut Into Strips
- ½ tbsp Grated Fresh Ginger
- 1 Cloves Garlic, Minced
- To taste Salt and Black Pepper
- 6 Lacinato Kale Leaves, Thick Stems Removed
Preparation
Step 1
Heat the olive oil in a skillet over medium heat.
Step 2
In a large bowl, combine the shredded red cabbage, chopped tomato, sliced jalapeno or Fresno pepper, and strips of red and yellow bell peppers.
Step 3
Add the sliced portobello mushroom and sauté until it’s tender and slightly browned. Add this to the bowl with the veggies.
Step 4
In a separate small bowl or jar, combine the vinegar, sambal oelek, soy sauce, grated fresh ginger, minced garlic, chopped fresh chives and shallots. Whisk or shake well to combine.
Step 5
Drizzle the vinaigrette over the vegetables in the bowl. Toss gently to coat everything evenly. Season with salt and black pepper to taste.
Step 6
Arrange the veggie mixture in the kale leaves and wrap
Step 7
Enjoy!
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