Let’s be honest. You get home from work, it’s already dark outside, and you’re exhausted. That takeout number in your cell phone is looking much more tempting than cooking up a meal at home.
Okay, so that’s not just me, right?
Since I’ve started my healthy living quest, I’ve tried to stick to mostly vegetarian meals during the week. Most days, it’s easy and fun. The other days, I’m grumpy after driving home from an hour-long commute and not in the mood to exert any other energy for the rest of the night.
These are the days that a poblano and mushroom wrap can change your life.
After a quick 15-20 minutes of prep and cooktime, you’re staring a beautiful veggie wrap in the face and damn it tastes good.
poblano & mushroom wraps
recipe source: inspired by Bon Appétit: November 2009
serving size: 2
- 1 fresh poblano pepper, sliced (They’re also called pasilla peppers. If you can’t find it, try another mild pepper – like banana pepper – to your taste.)
- 1/2 red onion, sliced
- 1 package of sliced baby bella mushrooms
- 1 teaspoon ground cumin
- Vegetable oil for sauteeing
- 2 wraps (We use Flatout Flatbread and it works really well.)
- 2 slices of Pepper Jack cheese. (If spice is an issue, consider Monterey Jack instead.)
- Assorted toppings (We love using cilantro, shredded lettuce, hot sauce and salsa.)
Heat vegetable oil in large nonstick skillet over medium-high heat. Add poblano pepper, red onion and mushrooms. Sauté mixture until brown, about 5 minutes. Mix in ground cumin. Season to taste with salt. Transfer mixture to medium bowl.
Lay wraps on the same skillet, draping up sides of skillet to fit. Place slice of cheese on top of each wrap and let it slightly melt.
Divide mushroom mixture among the wraps. Cook about 1 minute. Transfer wraps to plates, add your toppings, and enjoy!