It was a rainy, cold, deep fall day when I made this wrap—it totally hit the spot. I liked it because it came to me out of nowhere. I simply had some portabello mushrooms in my fridge and it was a do or throw out situation. Next thing you know I made this delicious, savory, healthy veggie wrap. Being a newer cook I still get a thrill when I don’t have to look at a recipe in order to make something good. I feel so grown-up (at the ripe old age of 57, ha).
Kidney Stone Diet Safe Tips: You can use whatever herbs and spices you would like, they never matter much in the grand pic (meaning oxalate). The most oxalate would be in the tortilla, which isn’t much, so most likely less than 5 mg per wrap. When we don’t know how much oxalate is in food, never worry. Eat that food once or twice a week in normal portion size and it is fine. It is what we do day in and day out and the portion size that matters most. AND. Getting your daily amount of calcium!
Notice the only sodium in here is from the goat cheese and I choose goat cheese because it has a big flavor with less sodium than something like feta. But you can certainly use feta if you prefer it. Make sure it fits into your sodium budget for the day and you’re golden! You can top your wraps with whatever you choose. I wanted avocado with the goat cheese but you could use anything in your fridge or nothing at all.
Your kitchen, your rules.Big taste and even bigger nutrition. Enjoy!
PrintSavory Portobello Veggie Wrap
A simple, savory, and healthy veggie wrap.
Ingredients
- 3 portabello mushrooms sliced
- 4 low carb tortilla
- 1/2 tablespoon Sage
- 1/2 onion sliced
- 1 yellow pepper sliced
- 1 tablespoon Rosemary
- 1/2 tablespoon of Thyme
- 1 cut-up zucchini
- 4 tablespoon Goat Cheese
Instructions
STEP 1
Take the scales out of the mushrooms.
STEP 2
Coat mushrooms with any fat you choose. I chose olive oil. I seasoned it with a bip of lemon pepper seasoning.
STEP 3
Line a pan with foil and set the toaster oven to bake. Then, place the mushrooms upside down on the pan and bake at 400, for ten minutes. When ten minutes is up, turn over the mushrooms and bake for another ten minutes.
STEP 4
Coat a stainless steel pan with oil olive and put on med-high heat.
STEP 5
Slice zucchini, onion, yellow pepper. When pan oil is shimmering, add the veggies. Put the onion and yellow pepper in first as the zucchini will take less time to saute’. When the veggies start getting a bit brown, put the heat to med and continue to cook until everything looks caramelized. Also, add the rosemary, sage, and thyme during this step.
STEP 6
When all veggies are done, let sit while you heat up a tortilla. I drizzled balsamic on top of the veggies to add a little more flavor depth.
STEP 7
Slice portobello mushrooms and, along with veggies, put into your toasted tortilla. Top with goat cheese and a couple of avocado slices and enjoy!
Notes
Oxalate: About 7mg if you use the avocado slices Calcium: 73mg Added Sugar: 0g Servings: 4
Nutrition
- Serving Size: 1
- Calories: 127
- Sugar: 4g
- Sodium: 74mg
- Fat: 4g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
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