Grilled Mushroom and Chickpea Wrap with Basil

  • Yield 6 servings

For a healthy lunch idea, try these tortillas rolled up with a delicious mixture of chickpeas, tomatoes and mushrooms.


1 1/4 pounds medium button mushrooms, halved
1/2 cup extra virgin olive oil (divided)
1/2 teaspoon baharat or garma masala
3 tablespoons balsamic vinegar
4 teaspoons honey
2 1/4 teaspoons Dijon mustard
2 garlic cloves, crushed and chopped
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 (16-ounce) can chickpeas, drained
1 cup halved cherry tomatoes
1/2 cup fresh basil, coarsely chopped
6 (8-inch) flour tortillas


  1. Heat grill or large skillet to medium high heat.  In a large bowl, toss mushrooms with 2 tablespoons olive oil.   Cook mushrooms in grill pan or skillet 2 to 3 minutes, turning often with a spatula.  In a large bowl, toss cooked mushrooms with baharat or garam masala.
  2. In a small bowl, whisk together remaining 1/3 cup olive oil, balsamic vinegar, honey, mustard and garlic. Season with salt and pepper.
  3. Pour half of the dressing over the mushrooms. Toss to coat. Cover and set aside 20 minutes.
  4. Meanwhile, in a small saucepan cover chickpeas with water, bring to a boil and simmer 5 minutes. Remove from heat, cool in liquid and drain.  Remove 1/3 of the chickpeas to a small bowl and lightly mash with the back of a fork or potato masher.  Return to saucepot and combine with remaining cooked chickpeas.
  5. Toss chickpea mix, tomatoes, basil and remaining dressing with mushrooms.
  6. Warm dry skillet to medium heat. Quickly warm each tortilla on both sides and remove to cutting board. Spoon a heaping 1/2 cup mushroom filling onto each tortilla; roll burrito-style and cut in half to serve.
Recipe courtesy of the Mushroom Council’s Mushroom Channel



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