Spinach Salad Wrap with Mushrooms

• 8 slices bacon
• 20 medium shiitake mushrooms, stems removed
• 2 medium onions, sliced
• 2 tablespoons cider vinegar
• 2 teaspoons curry powder
• salt and pepper
• 1 (10 ounce) packagewashed spinach, stems removed
• 4 large burrito-size flour tortillas, warmed

1. Place the bacon strips in a shallow baking pan.
2. Add the mushroom caps and onions on top.
3. Roast in a 400 degree oven, for 5 minutes.
4. Toss with tongs and roast for about 5-7 minutes more, or until the bacon and mushrooms are cooked; take out of the oven.
5. In a mixing bowl, add the vinegar, curry powder, salt and pepper to taste; mix well.
6. Using tongs, transfer the bacon, mushrooms, and onions to the mixing bowl with the curry mixture (I crumble the bacon before adding it to the bowl).
7. Add in the spinach; toss to coat well.
8. On each warmed tortilla, place 1/4 of the salad in a horizontal strip along the lower third of the tortilla (keep the salad away from the edge of the tortilla).
9. Roll up burrito style-fold in the two sides of the tortilla and roll up the tortilla away from you, compressing the salad as you roll.
10. Cut in half on the diagonal and serve.

bacon, shiitake mushrooms, onions, cider vinegar, curry powder, salt, flour tortillas

Taken from www.food.com/recipe/spinach-salad-wrap-with-mushrooms-66008 (may not work)