Grilled Portabella Mushroom Wraps with Sriracha
3 large portabella mushrooms
1/8 cup (2 Tablespoons) olive oil
1 large onion, diced
4 (10- to 12-inch) flavored tortillas (i.e., sun-dried tomato or spinach tortillas) 8 ounces Southwest-spiced goat cheese*
2 cups shredded lettuce
1 large tomato, diced
1/4 cup sriracha chile sauce
Brush each mushroom with olive oil and grill for 3 to 5 minutes per side. (If preferred, you can broil the mushrooms for approximately the same amount of time.)
Cool and slice each mushroom into thin strips (julienne). Heat remaining olive oil in a skillet, add onion, and cook until translucent but not browned. Cool.
Warm tortillas on a comal or griddle or in a microwave oven for 20 to 30 seconds in a plastic bag, until pliable. Spread goat cheese on each tortilla and top with 1/4 of the onion, grilled mushroom strips, shredded lettuce, and diced tomato. Add 2 to 3 small spoonfuls of siracha sauce.
Roll tightly. If serving as a light meal, cut each tortilla diagonally into 3 pieces. If serving several, party style, cut every other one on an angle into 1 to 2 inch pieces, and arrange, flowerlike, on a serving tray. Garnish with confetti of Caribe chile and diced tomatoes.
Makes 6 servings as appetizers or 2 to 3 persons for a light meal.
*Plain goat cheese can be substituted and flavored with 1/4 teaspoon chipotle chile powder.
Check out more delicious recipes in Jane Butel's Simply Southwestern!