Portobello Surprise Wrap

My recipe book didn't have a picture of this and I can see why.  It doesn't look that good, but it really is!  I had it for lunch today and it was perfect.

1 large portobello cap

1 wedge laughing cow cheese

salt and pepper, to taste

1 tsp Worcestershire sauce

1/2 cup yellow onion strips

1 Tbl balsamic vinegar

1 whole-wheat tortilla (which I didn't use...just used the uncooked tortillas I already had)

Place the mushroom cap, stemmed side down, on a cutting board.  Holding a knife parallel to the cutting board, slice the cap in half, creating two disks.  Remove the top and spread the cheese over the bottom disk.  Place top disk on the bottom disk.  Coat the cap with olive oil spray.  Season with salt and pepper.  Set the mushroom stemmed side up and drizzle the Worcestershire sauce into the gills.

Mist a small nonstick skillet with olive oil spray.  Set over medium head.  Add the onion to the pan.  Cook, stirring occasionally, for 2 minutes.  Drizzle in vinegar.  Cook for 3 to 4 minutes, or until soft.  Transfer teh onion to a place and cover.  Place the reserved mushroom, stemmed side down, in the pan.  Cook for 3 minutes, pressing gently with a spatula.  Flip the mushroom and cook for 3 minutes, or until tender.  Transfer the mushroom to the onion plate.  Place tortilla in the pan and cook for 30 seconds per side.  

Put the tortilla on a serving plate.  Place the mushroom on one side of the tortilla.  Top with onion.  Fold the bare end of the tortilla up over the filling, and then fold the sides of the tortilla over the center.  Serve immediately.  

183 calories, 9g protein, 24g carbs, 5g fat, 10mg cholesterol, 5g fiber, 593mg sodium

From the Biggest Loser Cookbook