Portabella Wraps With Jalapeño Cream Sauce
- 4 packages sliced portabella mushrooms - (6 oz ea)
- 3 tablespoons garlic-flavored olive oil divided
- 1 medium yellow bell pepper
- 1 medium sweet red bell pepper
- 1 medium red onion thinly sliced
- 1/3 cup sour cream
- 1/3 cup jalapeño pepper jelly
- 6 small flour tortillas - (7" or 8" dia) warmed according to
- package directions
Place mushrooms in a self-sealing 1-gallon plastic bag; drizzle 2 tablespoons of the oil over mushrooms; seal and gently turn packet until mushrooms are coated. Place peppers and onion in another bag; drizzle with the remaining 1 tablespoon oil; seal and turn packet to coat vegetables. Marinate mushrooms and vegetables, about 15 minutes.
Meanwhile, to prepare Jalapeño Cream Sauce: In a small bowl, combine sour cream and jalapeño pepper jelly; set aside.
Over medium-high heat, heat a large skillet (preferably nonstick). Add marinated mushrooms; cover and cook until they begin to release liquid, about 4 minutes. Uncover and cook until tender and liquid has evaporated, about 6 minutes; remove and drain mushrooms on paper towels, pressing to remove excess moisture. Add marinated vegetables to skillet; cook and stir until tender, about 6 minutes.
Spread warm tortillas with Jalapeño Cream Sauce, dividing evenly; spoon an equal amount of the mushrooms and vegetable mixture onto each tortilla. Fold in sides of each tortilla and roll up. To serve, cut each wrap in half, crosswise, on the diagonal.
This recipe yields 6 servings.