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 Tortillas
* 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 until mixer becomes thick.
Grill mushrooms in a large skillet over high heat until tender and marked.
Spread mustard mix over tortillas and top with mushrooms, arugula and tomatoes.
Season with salt and pepper. Sprinkle with feta crumbles and wrap to eat.
No Nutritional Information Available