And here we are, entering the time of the year after the Superbowl. Personally, I don’t even care much about football, but living in Seattle area it was hard not to get under the influence of thousands of people rooting for the Seahawks. Oh well, they didn’t win this time, but losing gives us plenty of opportunity to learn a few lessons and come out wiser from the experience.
Today I’d like to share a simple recipe I recently came up with while looking around for ideas of what to make for a casual Sunday lunch. Wraps often come in handy because I can wrap just about anything in a tortilla, and the wrap will taste just fine. I was trying to do something different this time, and here’s how the Barbecue Portobello Wrap was born.
The beauty of this wrap is that it requires only a handful of ingredients, comes together quickly, and has all the flavors and textures you get from a meal at a barbecue party. My homemade Easy BBQ Sauce from this recipe is used in two ways – it covers Portobello mushroom slices that act like a slightly chewy ingredient, and is added to pinto beans that deliver plenty of protein and fiber.
I buy large flour tortillas at local grocery stores, but if you want to go all fancy, you can use healthier whole-grain or whole-wheat tortillas. If you avoid gluten, look for gluten-free tortillas and tamari sauce, plus check the ingredient labels of the BBQ sauce components.
My homemade BBQ sauce comes together in no time, and these days I prefer to use it whenever I’m making something that calls for barbecue sauce. You can double or triple the batch if you use BBQ sauce often – it will keep in the fridge for at least a week. Other recipes from the blog that call for BBQ sauce:
Question for you: What’s your favorite vegan lunch? Please share in the comments after the post!
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