3 large portobellos, washed, stems removed, and cut into slices
¼ of a medium head of red/purple cabbage, sliced into strips
½ large red onion, cut into strips
Olive oil
¼ to ½ tsp cumin
Salt and pepper, to taste
4 spinach tortilla wraps
Romaine leaves
Tomato slices
Vegenaise Chipotle Spread
Optional: sliced black olives
Directions
In a large skillet, heat the olive oil. Add the red onion and cabbage and cook over medium heat for 5-7 minutes, or until they begin to soften.
Add the portobello mushrooms and cook another 5 minutes, or until they begin to soften. Add the cumin, salt, and pepper.
Layer some Vegenaise onto the tortilla, then one large romaine leaf. Scoop some mushroom filling on next, then top with a few tomato slices (and black olives, if using). Roll up tightly and cut diagonally in the middle. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2012/08/15/portobello-wraps/