Roasted Mushroom and Pepper Wrap

• 8 ounces, weight (1 Container) Baby Portabella Mushrooms, Sliced Thick
• 1 whole Large Red Bell Pepper, Sliced
• 1 whole Onion, Sliced
• 1 whole Large Yellow Pepper, Sliced
• 2 cloves Garlic, Minced
• 1- 1/2 Tablespoon Olive Oil
• 1 pinch Salt
• 1 pinch Fresh Ground Pepper
• 4 slices Cheddar Cheese (thin Slices)
• 2 pieces Whole Grain Wraps

1. Preheat oven to 400 degrees.
2. In a large bowl, toss mushroom, peppers, onions and garlic with olive oil, salt and pepper.
3. Spread on a baking sheet and place in the oven.
4. Bake for approximately 20 minutes or until vegetables are softening and starting to brown.
5. Place 2 thin slices of cheddar cheese in the center of the wrap.
6. Spoon roasted vegetables in the center of the wrap and on the cheese.
7. Tuck both sides in and roll the wrap like a big cigar.
8. Cut in the center.
9. Serve with fruit for a light and healthy lunch or dinner!

weight, red bell pepper, onion, yellow pepper, garlic, olive oil, salt, fresh ground pepper, cheddar cheese, wraps

Taken from tastykitchen.com/recipes/main-courses/roasted-mushroom-and-pepper-wrap/ (may not work)