Delicious Grilled Portobello & Pepper Wraps Recipe

INGREDIENTS

1 container (8 ounces) sour cream 1 teaspoon dried dill weed 1 teaspoon onion powder 2 tablespoons vegetable oil 1 large clove garlic, minced 2 portobello mushrooms, stems removed 1 large green bell pepper, quartered 1 large red bell pepper, quartered Salt and black pepper 6 (6-inch) flour tortillas, warmed Spicy refried beans (optional)

PREPARATION:

1. Prepare grill for direct cooking. Combine sour cream, dill weed and onion powder in small bowl; set aside. Combine oil and garlic in small bowl; set aside.
2. Spray grid with nonstick cooking spray. Place mushrooms and bell peppers on prepared grid. Brush lightly with oil mixture; season with salt and pepper to taste.
3. Grill over medium-hot coals 10 minutes or until peppers are crisp-tender, turning halfway through grilling time. Remove mushrooms and peppers to cutting board; cut into 1-inch slices.
4. Place on serving platter. Serve with sour cream mixture and tortillas.

Go-with suggestions Spicy refried beans. This recipe appears in: Sandwiches NUTRITIONAL INFORMATION: Sodium 38 mg Protein 8 g Fiber 2 g Carbohydrate 38 g Cholesterol 25 mg Total Fat 21 g Calories 368 DIETARY EXCHANGE: Vegetable 2 Starch 2 Fat 4