Special Diet

Grilled Mushroom and Garlic Wraps

cook 20 mins
  • 500 g (1 lb) large, flat field mushrooms, thickly sliced
  • 2 garlic cloves, finely chopped
  • 3 spring onions, trimmed and thinly sliced
  • 2 tablespoons olive oil
  • 100 g (3 1/2 oz) extra light cream cheese
  • 4 large, low-fat or multiseed soft tortilla wrap breads
  • 4 tablespoons chopped chives
  • 12 cherry tomatoes, cut into quarters
  • 2 romaine lettuce hearts, shredded, plus extra to serve (optional)
  • salt and pepper
  • Toss the mushrooms with the garlic, spring onions and olive oil in a large bowl. Season with salt and pepper, then tip on to a nonstick baking sheet and place under a preheated medium grill for 6–8 minutes until golden and tender, turning frequently.
  • Meanwhile, spread the cream cheese over the tortilla wraps and scatter over the chives.
  • Place the sliced mushrooms on the centre of each wrap, then scatter over the cherry tomatoes and top with a handful of the lettuce. Fold the edges of the wrap into the centre to completely enclose the filling, creating 4 parcels.
  • Heat a large, ridged griddle pan over a medium-high heat. Place the parcels on the griddle and toast for 4–5 minutes, turning occasionally, until nicely charred on both sides. This may need to be done in two batches.
  • Cut in half diagonally and serve immediately.
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