Portobello-Chickpea Wraps

My grocery store didn't have Lavash so I used an Indian Bread but was unable to slice it lengthwise so it turned out to be a sandwich rather than a wrap.  When I make this again, I will make sure to use the recommended bread.  It will certainly be easier to eat!

Portobello-Chickpea Wraps

Food Network Magazine

4            Portobello mushroom caps

1            small red onion, halved and sliced

6            small tomatoes (grape/cherry) quartered

2            teaspoons chopped fresh rosemary

              salt and pepper

1            15-oz. can chickpeas, drained and rinsed

2            tablespoons balsamic vinegar

2            pieces lavash or other flatbread

              vegan cheese (optional)

2            tablespoons grated vegan parmesan cheese

1            5-oz. package baby arugula (I used baby spinach)

Preheat oven to 425 degrees.  Toss the mushrooms, onion, half of the tomatoes, 1 tablespoon olive oil, the rosemary, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet.  Roast until the vegetables are tender, about 15 minutes.  Slice the mushrooms.

Meanwhile, combine the chickpeas in a medium bowl with 1 tablespoon each olive oil and balsamic vinegar and smash with a fork.  (Add more liquid if necessary).  Season with salt and pepper.  Spread on the lavash and top with the vegan parmesan cheese and other vegan cheese – if using. 

Drain any liquid from the vegetables; arrange lengthwise down the center of the lavash.  Top with 1 cup arugula or spinach, then roll up, starting with a long side.  Arrange on a baking sheet; bake until tasted and the vegan cheese melts, 5 minutes.

Use the remaining 1 1/2 tablespoons olive oil and 1 tablespoon balsamic vinegar in a large bowl.  Add the remaining tomatoes and greens and serve with wrap.