Portabella Wraps Weight Watchers Recipes

PORTOBELLO-CHICKPEA WRAPS

Steps:

• Preheat the oven to 425 degrees F. Toss the mushrooms, onion, half of the tomatoes, 1 tablespoon olive oil, the rosemary, 1/2 teaspoon salt and a few grinds of 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 tablespoon each olive oil and balsamic vinegar and smash with a fork. Season with salt and pepper. Spread on the lavash and top with the 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, 5 minutes.
• Whisk the remaining 1 1/2 tablespoons olive oil and 1 tablespoon 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.

PORTABELLA WRAPS, WEIGHT WATCHERS

Steps:

• Preheat the oven to 400°F
• In a large nonstick skillet, heat the oil. Sauté mushrooms and onion until tender and lightly browned, about 8 minutes. Transfer to a plate.
• In skillet, combine bell peppers with 2 tablespoons water; cook, stirring frequently, until tender and golden, about 8 minutes. Stir in vinegar, salt and pepper. Remove from heat; gently stir in sautéed vegetables.
• Meanwhile, place pita on a large baking sheet; sprinkle with cheese.
• Bake until cheese melts, about 5 minutes. Roll each pita into a cone; tightly wrap the bottom half of cone with foil or wax paper so it holds the shape and prevents leaking.
• Fill cones with mushroom mixture.

WEIGHT WATCHER BREAKFAST WRAPS ( 5 WW POINTS)

Steps:

• Heat a large nonstick skillet over medium high heat. coat pan with cooking spray; add mushrooms, and saute 5 minutes or until tender. remove from pan, keep warm.
• while mushrooms cook, heat tortillas according to package directions.
• coat pan with cooking spray; add egg substitute. cook 2 minutes or until scrambles, stirring constantly. remove from heat, keep warm.
• Top each heated tortilla with one cheese slice, 1/4 cup mushrooms, 1/4 cup scrambled eggs and one tablesppon bell peppers.
• roll up burrito style. arrange wraps on a microwave safe plate. microwave at high 30 seconds or until sheese melts. cut in half, serve immediatly.
• 4 serving.
• serving size= 2 halves.