MUSHROOM, SPINACH, AND CHEDDAR WRAPS

Mushroom, Spinach, and Cheddar Wraps image

Yield 4 servings

Number Of Ingredients 5

8 to 10 ounces white, cremini, or baby bella mushrooms, cleaned and sliced
10 ounces fresh spinach, well washed, stemmed, and coarsely chopped
Four 10-inch wraps or burrito-size (10-inch) flour tortillas
1 cup grated sharp cheddar cheese or cheddar-style soy cheese
Salsa, optional

Steps:

Steam the mushrooms in a large skillet with enough water to keep the bottom moist. When they are tender, add the spinach, in batches if necessary, cover, and cook, just until the spinach wilts down. Drain well.
Divide the mushroom-spinach mixture among the wraps, arranging it down the center of each. Sprinkle evenly with the cheese. If desired, add a stripe of salsa, then wrap up snugly.
Briefly heat each wrap individually on a plate in the microwave or in a preheated 400°F oven, just until heated through, and eat out of hand.
wraps
In the food world, wraps are relative "new kids on the block," but they've quickly made an impact. Restaurants devoted to these rolled-up sandwiches are popping up everywhere. It's a fast, healthy way to create a special meal to eat out of hand. To make wraps, you can use burrito-size (8- to 10-inch) flour tortillas, special round wraps (available in various flavors such as spinach, herb, and garlic) of about the same size, or soft lavash bread, whose rectangular shape makes a more squared-off wrap. All are available in well-stocked supermarkets. With a little imagination and a few choice ingredients, you are well on the way to a fabulous lunch or dinner treat.
nutrition information
Calories: 277
Total Fat: 11g
Protein: 14g
Carbohydrate: 25g
Cholesterol: 30mg
Sodium: 438mg