Portobello Mushroom Wraps

I usually have onions, tomatoes, spinach, and tortillas on hand making this a low hassle recipe. I just stop by the store on the way home from work and grab some portabello mushrooms. I rarely cook by measuring so you won't see many "tsp." or "cups" on my site. No worries though, this recipe works best by adding as much or as little of the ingredients you like. In my case, that means extra goat cheese!

Preparation Time: <20 minutes

Ingredients:
Portobello caps (1 per serving)
Coarsely chopped sweet vidalia onions (how ever much you prefer on a sandwich or wrap)
Italian dressing or a vinaigrette
Burrito sized tortilla (1 per serving)
Uncooked (baby) spinach leaves
Cherry/grape tomatoes sliced in 1/2
Goat cheese

1. Grill on George Foreman- Portobello caps (stems removed) and the chopped onions drizzled with Italian dressing. Grill until the onions start to get a black char on them.
2. Once grilled place above ingredients on tortilla with cheese, baby spinach leaves, and sliced tomatoes
3. Wrap tortilla and grill entire wrap on flat pan until golden brown
4. Serve with baked sweet potato fries or a side salad.

Quick Variations:
Try feta cheese instead of goat cheese.
Use sourdough sandwich bread instead of the tortilla wrap.