Grilled Mushroom and Chickpea Wrap with Basil (Foodservice portion)

Recipe Courtesy of the Mushroom Council and mushroominfo.com

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Yield: 24 wraps
Serving Size: 1 wrap with 1/2 cup filling

Ingredients

• 5 pounds medium button mushrooms, halved
• 2 1/4 cups extra virgin olive oil (divided)
• 1  tablespoon baharat or garam masala
• 3/4 cup balsamic vinegar
• 1/3 cup honey
• 3 tablespoons Dijon mustard
• 8 cloves garlic, crushed and chopped
• 2 teaspoons sea salt (divided)
• 1 teaspoon freshly ground black pepper (divided)
• 4 (16 ounce) cans chickpeas, drained
• 2 pounds cherry tomatoes, halved
• 2 cups fresh basil, coarsely chopped
• 24 (8 inch) flour tortillas

Directions

1. Warm a grill or griddle to medium high heat. Place mushrooms in a bowl; toss with 1/4 cup olive oil.  Turn half the mushrooms onto the grill; cook 2 – 3 minutes, turning often with a spatula. Place cooked mushrooms in a large bowl; repeat process with remaining half.  Toss with baharat or garam masala.

2.  In a large bowl, mix together remaining olive oil, balsamic vinegar, honey, mustard and garlic. Season with 1 teaspoon salt and 1/2 teaspoon pepper; mix thoroughly to combine.

3. Pour half of the dressing over the mushrooms. Toss to coat. Cover and set aside 20 minutes.

4. Place drained chickpeas in a 2-quart saucepot.  Cover with 3 cups of water and bring to a simmer; cook for 5 minutes. Remove from heat, cool in liquid and drain.  Remove 1/3 of the chickpeas to a separate bowl and lightly mash with the back of a fork or potato masher. Return to saucepot and combine with remaining cooked chickpeas.

5. Add chickpea mix, tomatoes, basil and remaining dressing to the mushrooms. Toss again. Season with remaining salt and pepper.

6.  Warm a grill or griddle to medium heat. Quickly warm each tortilla on both sides and remove to cutting board. Spoon 1/2 cup mushroom filling onto each tortilla; roll burrito-style and cut in half to serve.

Nutrition Facts (for 1 wrap with ½ cup filling): Calories: 465; Total Fat: 25g; Saturated Fat: 4g; Cholesterol: 0g; Sodium: 733mg; Protein: 11g; Carbohydrates: 51g; Dietary Fiber: 6g

Family portion

Tags: Dinner, Foodservice, Lunch, Vegetarian, white button mushrooms