PORTOBELLO-CHICKPEA WRAPS

Portobello-Chickpea Wraps image

Provided by Daily Inspiration S @DailyInspiration

Number Of Ingredients 12

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4 - portobello mushroom caps
1 small red onion, halved and sliced
6 - campari or other small vine-ripened tomatoes, quartered
3 1/2 tablespoon(s) extra virgin olive oil
2 teaspoon(s) chopped fresh rosemary
- kosher salt and freshly ground black pepper
1 can(s) 15-oz. can chickpeas, rinsed and drained
2 tablespoon(s) balsamic vinegar
2 - pieces lavash or other flatbread
4 slice(s) reduced-fat muenster cheese, (about 2 oz) torn
2 tablespoon(s) grated parmesan cheese
5 ounce(s) baby arugula (about 8 cups)

Steps:

Preheat the oven to 425 degrees. Toss the mushrooms, onion, half of the tomatoes, 1 tbsp. olive oil, the rosemary, 1/2 tsp. salt and a few grinds of black pepper on a rimmed baking sheet. Roast until the vegetables are tender, about 15 minutes. Slice the mushrooms.
Meanwhile, combine half of the chickpeas in a medium bowl with 1 tbsp. each olive oil and balsamic vinegar and smash with a fork. Season with salt and pepper. Spread on lavash and top with muenster and parmesan.
Drain any liquid from the vegetables; arrange lengthwise down the center of the lavash. Top each with 1 cup arugula, then roll up, starting with a long side. Arrange on a baking sheet ; bake until toasted and the cheese melts, about 5 minutes.
Whisk the remaining 1 1/2 tbsp. olive oil and 1 tbsp. balsamic vinegar in a large bowl. Add the remaining tomatoes, chickpeas and arugula; season with salt and pepper and toss. Slice the wraps into quarters. Serve with the salad.