Portobello Wraps with Spicy Asian Slaw

By devogirl

china Study
WFPB

Ingredients

• 1/2 cup rice wine vinegar
• 1/4 cup brown rice syrup
• 1 tablespoon low-sodium soy sauce
• 4 cups coleslaw mix
• 1/2 red bell pepper, diced small
• 1 large jalapeno pepper, minced
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh cilantro
• 4 medium portobello mushrooms, sliced 1/2-inch thick
• 1 medium yellow onion,cut Into 1/2-inch slivers
• Sea salt and black pepper to taste
• 4 10- or 12-inch whole-grain tortillas

Preparation

Step 1

1. Combine the vinegar, rice syrup, and soy sauce in a medium bowl.

2. Add the coleslaw mix, red bell pepper, jalapeno pepper, green onions, and cilantro, and mix well. Let sit for 30 minutes before serving.

3. Heat a large skillet over medium-high heat. Add the mushrooms and yellow onion, and cook, stirring frequently, for 7-8 minutes, until the vegetables arc tender. Season with salt and pepper and set aside.

4. To make the wraps, lay each tortilla flat on a surface and divide the mushrooms between them. Spoon some of the slaw over the mushrooms and roll each tortilla up.