1 bag monterey sliced portabello mushrooms
3/4 cup H-E-B Antipasto Artichoke Tapenade
1 bunch Arugula roma tomatoes
1 cup Central Market™ Organics Olive Oil
1/4 cup Central Market™ Organics Mustard
1 tsp. Central Market™ Organics Granulated Garlic Wrap Style Tor
* salt and pepper
* feta crumbles
Marinate mushrooms in artichoke tapenade for 10 minutes. Rinse arugula
and slice tomatoes into thin strips.
Add oil, mustard and garlic in a blender or food processor. Blend unti
l mixer becomes thick.
Grill mushrooms in a large skillet over high heat until tender and mar
Spread mustard mix over tortillas and top with mushrooms, arugula and
Season with salt and pepper. Sprinkle with feta crumbles and wrap to e