Our good customer, Ilana, orders this wrap almost daily since its debut. It was created one day after a trip I took with Lauren to Miami, Florida.We ate at so many great restaurants and couldn’t help but bring home some terrific new ideas. This recipe is one of the best wraps that made its way to our menu.
2 12- inch whole wheat tortilla wraps
1 tbsp. extra virgin olive oil
1 1/2 cups frozen spinach,chopped
1 tbsp. crushed garlic
1/2 cup sliced red onions
3 portabella mushrooms
1 cup mozzarella cheese
FOR MUSTARD VINAIGRETTE:
1 cup good quality mustard
1/2 cup honey
1 1/2 tsp. white vinegar
1/2 tsp. onion powder
pinch of salt
In a small bowl, using a hand blender, mix the mustard, honey, vinegar, onion powder and salt until creamy smooth. Set aside.
In a frying pan, heat olive oil over medium-high heat. Add crushed garlic and spinach. SautÃ© spinach for about 5 minutes, mixing constantly with wooden spoon. Add onions and mushrooms. Saute for another 5 minutes, stirring constantly. Cover frying pan for a few minutes, allowing spinach and other vegetables to reduce a little. Uncover and add mozzarella cheese. SautÃ© until cheese is thoroughly melted.
Lay tortilla wraps flat. Spoon a generous amount of cheese and spinach mixture onto the middle. Pour some of the dressing on top of the spinach and roll. Place on grill for 3-4 minutes. Serve with extra dressing on the side.
MAKES 2 SERVINGS