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Ingredientes
- 1 tsp extra virgin olive oil
- 1 lrg Bermuda onion sliced
- 4 x cloves garlic chopped
- 4 lrg portobello mushroom caps sliced
- 3 c. cherry tomatoes halved
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. dijon mustard
- 1 bn arugula about 4 c.
- Â Â salt and pepper to taste
- 6 x 10 inch flour tortilla
- 6 ounce goat cheese
Direcciones
- Heat oil in a large skillet over medium-high heat. Add in onion and saute/fry for 5 min. Toss in garlic and mushrooms and saute/fry for 5 min. Turn heat to high and add in tomatoes, vinegar and mustard, and cook for 3 min.
- Stir in arugula to wilt it and season with salt and pepper.
- Heat each tortilla in a large skillet over medium low heat till soft and hot. Spoon a portion of the tomato mushroom mix down the center. Sprinkle with goat cheese and fold the left side over the filling. Mix in the top and bottom of the tortilla and then fold the right side over the top and bottom flaps, to create an envelope shaped bundle.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 6 servings | |
| Calories 118 | |
| Calories from Fat 62 | 53% |
| Total Fat 7.08g | 9% |
| Saturated Fat 4.28g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 141mg | 6% |
| Potassium 448mg | 13% |
| Total Carbs 7.29g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.85g | 3% |
| Protein 7.46g | 12% |
