American 15 min

Grilled Portobello and Halloumi Wraps

Name: Grilled Portobello and Halloumi Wraps
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 large portobello mushroom caps; 8 oz halloumi cheese, sliced ¼-inch thick; 2 red bell peppers, quartered; 1 zucchini, sliced lengthwise; 3 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon dried oregano; Salt and black pepper to taste; 4 large flour tortillas, warmed; 2 cups baby arugula; ¼ cup sun-dried tomatoes, chopped; ¼ cup kalamata olives, halved; 3 tablespoons tzatziki or hummus

vegetarianhealthyquick

Ingredientsfor 2

380

Cal

18g

Protein

38g

Carbs

18g

Fat

14 large portobello mushroom caps
28 oz halloumi cheese, sliced ¼-inch thick
32 red bell peppers, quartered
41 zucchini, sliced lengthwise
53 tablespoons olive oil
62 cloves garlic, minced
71 teaspoon dried oregano
8Salt and black pepper to taste
94 large flour tortillas, warmed
102 cups baby arugula
11¼ cup sun-dried tomatoes, chopped
12¼ cup kalamata olives, halved
133 tablespoons tzatziki or hummus

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Instructions

1
Preheat grill to medium-high. Whisk olive oil, garlic, oregano, salt, and pepper. Brush mushrooms, halloumi, bell peppers, and zucchini with the mixture on all sides.
2
Grill vegetables: Bell peppers and zucchini 4–5 minutes per side until charred and tender. Portobello caps 4–5 minutes per side until juicy and completely softened. Grill halloumi 2–3 minutes per side until golden grill marks form and the cheese is slightly melted but holds its shape. Slice mushrooms and peppers into strips.
3
Spread tzatziki or hummus on each warm tortilla. Layer arugula, grilled mushroom strips, halloumi, bell peppers, zucchini, sun-dried tomatoes, and olives down the center. Roll tightly and cut in half diagonally. Serve immediately.