1bag monterey sliced portabello mushrooms,
3/4cupH-E-B Antipasto Artichoke Tapenade,
1bunchArugula roma tomatoes,
1cupCentral Market™ Organics Olive Oil,
1/4cupCentral Market™ Organics Mustard,
1tsp.Central Market™ Organics Granulated Garlic Wrap Style Tortillas,
*salt and pepper,
1Marinate mushrooms in artichoke tapenade for 10 minutes. Rinse arugula and slice tomatoes into thin strips.
2Add oil, mustard and garlic in a blender or food processor. Blend until mixer becomes thick.
3Grill mushrooms in a large skillet over high heat until tender and marked.
4Spread mustard mix over tortillas and top with mushrooms, arugula and tomatoes.
5Season with salt and pepper. Sprinkle with feta crumbles and wrap to eat.
No Nutritional Information Available