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Ingredientes
- 2 portobello mushrooms, about 8 oz., wiped clean and trimmed if necessary
- 2 tbsp. Worcestershire sauce
- 2 tbsp. fish sauce
- 2 tbsp. sherry
- 1 tbsp. olive oil
- 1/2 tsp. salt free seasoning
- pinch of red pepper flakes
- 1 cucumber, seeded and julienned, about 1/2 cup
- 1 large peach, peeled and sliced, about 1/2 cup
- 4 oz. mixed spring greens with kale
- 1/2 c. shredded mozzarella
- 4 oz. cooked, crumbled bacon, about 5 slices, optional
- 4-8 inch whole wheat tortillas
- SPST
- Sweet Chili Ranch Sauce:
- 1/4 c. sweet chili sauce
- 1/4 c. good quality ranch dressing
- 2 tbsp. fresh chopped parsley
- 1 clove garlic, pressed or finely minced
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1023g | |
| Calories 1431 | |
| Calories from Fat 981 | 69% |
| Total Fat 110.02g | 138% |
| Saturated Fat 31.33g | 125% |
| Trans Fat 0.23g | |
| Cholesterol 141mg | 47% |
| Sodium 5424mg | 226% |
| Potassium 2520mg | 72% |
| Total Carbs 70.78g | 19% |
| Dietary Fiber 11.9g | 40% |
| Sugars 30.94g | 21% |
| Protein 40.31g | 64% |
