Portobello Steak Wraps with Mexican Roasted Potatoes
Portobello steak wraps served with Mexican roasted potatoes is a delightful meatless meal that’s bursting with flavor and goodness. This plant-based dish is easy to prepare and a healthy twist on meat-based steak wraps.
Servings: 2 servings
Calories: 457kcal
Ingredients
Mexican Roasted Potatoes Ingredients
- 2 medium Russet potatoes cut into wedges
- ½ teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1.5 Tablespoons olive oil
Portobello Steak Wrap Ingredients
- 2 large Portobello mushrooms cut into strips
- 4 cremini mushrooms cut into strips
- 1 small white onion cut into slivers
- 2 large jalapeños roughly chopped*
- 2 medium roma tomatoes chopped
- 3 cloves garlic minced
- 2 Tablespoons olive oil
- salt and ground black pepper to taste
- 2 chipotle wraps or flour tortillas
Instructions
Mexican Roasted Potatoes Instructions
- Preheat oven to 220°C or 428°F and line a baking sheet with baking paper or brush some oil on it. Cut the potatoes into wedges or cube or any shape you’d like as long as it’s even-sized pieces.
- Mix all the spices in a large bowl until well combined. Toss in the potato pieces until they are well coated. Spread over a baking sheet and roast in center of oven for 30-40 minutes. Gently stir now and then to prevent burning.
Portobello Steak Wrap Instructions
- Heat the oil in a large skillet then add the onion and sauté until soft and translucent. Then add the sliced mushrooms and cook until they have softened and are a little crispy.
- Mix in the garlic, jalapeño, and chopped tomato, sprinkle salt and pepper over the ingredients. Cook the tomato breaks down and is nearly absorbed. Make sure to stir now and then.
- Warm up the wraps then add the mushroom steak filling and roll up. Slice in half if desired.
- Serve with some Mexican roasted potatoes and a small green salad for good measure. Serve immediately and enjoy!
Notes
If you'd like you can serve with your favorite Mexican salsa. My chile de arbol salsa would pair perfectly.
For the potatoes you can also sprinkle in some Mexican oregano and a bit of cumin for a smoky touch.
Nutrition
Serving: 2servings | Calories: 457kcal | Carbohydrates: 53g | Protein: 9g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Sodium: 866mg | Potassium: 1657mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1375IU | Vitamin C: 26mg | Calcium: 70mg | Iron: 3mg
