Reggie's portobello and leek wrap

3 servings

Ingredients

Quantity Ingredient
5 larges Portobello Mushrooms; Sliced About 1/2\" Wide Lengthwise
1 tablespoon Canola Oil; Divided
Salt; As Needed
3 Leeks; Slice Lengthwise Very Thin
Salsa; As Desired
1¼ cup Cooked Sticky Rice
6 Nonfat Flour Tortillas
Chopped Tomatoes; As Desired

Directions

Saute sliced Portobello's in a nonstick skillet with as little oil as necessary; salt them lightly. When they are cooked remove from skillet and set aside, keep warm.

Saute the leeks in small amount of oil till done. Return the Portobello's to the pan with the leeks. Toss together and cook an additional few minutes till heated thru.

We had left over sticky rice so we reheated it in a nonstick skillet with about 3 Tbsp water. Set aside and keep warm.

Serve with salsa, sticky rice, chopped tomatoes on side to add as preferred.

This was very good. One could add sauteed shredded carrots and/or zucchini and it probably would add to the flavor. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...> NOTES : Cal 310.9 Total Fat 5.1g Sat Fat 0.4g Carb 58.9g Fib 13.7g Pro 7.7g Sod 374mg CFF 14⅗%

Recipe by: Reggie Dwork <reggie@...> Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Apr 22, 1999, converted by MM_Buster v2.0l.

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