NewYork-Presbyterian Hospital

Recipe Yield: 4 Servings

Ingredients

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 4 medium Portobello mushrooms, sliced
• 2 cups fresh spinach
• 1 small sweet potato, peeled and sliced
• 1 small red pepper, seeded and cut in strips
• 1/2 medium onion, peeled and sliced
• 1 summer or zucchini squash, sliced in rounds
• 1/4 teaspoon dried thyme plus 1 additional dash
• 1 teaspoon chopped fresh rosemary
• Salt and pepper, to taste
• 4 12" whole wheat tortillas
• 1/2 cup plain fat free yogurt
• 1 1/2 tbsp garlic flavored oil
• Dash paprika

Directions

1. Heat oven to 375F. Combine olive oil, vinegar, honey and mustard in a small bowl.
2. Brush small amount of mixture on mushroom slices. Place mushrooms on a baking pan and bake for approximately 20 minutes
3. In a large bowl, combine sweet potatoes, red peppers, onions and squash. Sprinkle with 1/4 tsp thyme and rosemary then toss with remaining oil and vinegar mixture.
4. Spread vegetable mixture on another baking pan. Place in oven and bake about 25 minutes, stirring once. Remove from oven and season with salt and pepper.
5. Make the yogurt dressing by combining the yogurt, garlic flavored oil, dash of paprika, dash of thyme and salt and pepper, to taste.
6. To make the wrap, spread 2 tablespoons of the yogurt dressing on each tortilla. Top each with 1/2 cup vegetable mixture, 1/2 cup fresh spinach, and several slices of Portobello mushrooms.
7. Fold ends of wrap in and roll tightly. Bake at 375 degrees F, until warm and crispy, then cut wrap in half and serve warm.
   
   Note: garlic flavored oil can be purchased or made at home. To make at home, gently sauté garlic in olive oil, making sure not to brown garlic, and then strain garlic from oil. Use immediately.

Serving Size: 1 Wrap

Nutrition Facts