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Ranch Mushroom Wrap


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  • 1 cup baby spinach leaves
  • 2 burrito-size flour tortillas - (10" dia) warmed according to
  • package directions
  • 4 thin tomato slices
  • 4 ounces white mushrooms thinly sliced
  • 4 thin avocado wedges
  • 2 tablespoons light ranch dressing


Servings 2


Step 1

Arrange spinach on one side of tortillas. Top with tomato, raw mushrooms and avocado. Drizzle dressing over filling.

To make each wrap: Lift filled side and roll. Wrap rolls tightly in foil; let stand at least 5 minutes. Remove foil; cut each wrap diagonally in half.

This recipe yields 2 servings.

Variation: In a large skillet, heat 1 tablespoon oil over medium-high heat. Add 1 pound (about 6 cups) thinly sliced mushrooms; cook and stir until browned and liquid evaporates, about 10 minutes. Proceed as directed in recipe.

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