Portobello Chicken Wrap

Serves Four

Ingredients:

3 Portobello caps, roasted and thinly sliced (recipe below)

1 1/2 cups spinach artichoke dip (recipe below)

2 pounds boneless skinless chicken breasts

4 14" whole wheat Tortillas

6 ounce package Cheddar Jack cheese blend

1/2 bag (10 ounce), fresh leaf spinach

1 teaspoon Montreal Chicken Seasoning

1/4 cup Canola oil

Preparation: Marinate the chicken breasts

In a large mixing bowl, combine 1 1/2 tablespoon of Canola oil with 1 teaspoon of Montreal Chicken Seasoning to form a paste.  Add chicken breasts and mix until completely coated.  Place marinated chicken in self-seal plastic bag and refrigerate for a minimum of 2 hours and up to over night.

Portobello Caps and Spinach Artichoke Stuffing

Portobello Caps Ingredients:

3 large Portobello mushroom caps (approximately 6” in diameter)

2 tablespoons vegetable oil

To taste, kosher salt

To taste, cracked black pepper

Spinach Artichoke Stuffing Ingredients:

1 box frozen spinach, thawed

1 can (14 ounces) artichoke hearts, drained

1 cup sour cream

1 cup grated Swiss cheese

8 ounce package cream cheese, softened

1 cup grated Parmesan cheese

1/4 teaspoon white pepper

1/2 teaspoon red pepper flakes

1 teaspoon crushed garlic

4 ounces feta cheese crumbles

Preparation: (at least four hours before serving)

Preheat oven to 350 degrees F.  While oven is preheating, remove any remaining stem from Portobello caps, then lightly brush any dirt from caps using a dry towel.

Place caps on a baking pan, cap side up.  Lightly brush each cap with 1/2 tablespoon vegetable oil, then sprinkle each evenly with kosher salt and cracked black pepper.

Flip caps over to the rib side, and without oiling the cap, sprinkle each evenly with kosher salt and cracked black pepper.

With the seasoned caps still rib side up, place the pan in the oven and set timer for 15 minutes.  When caps are done, remove from oven and cool 5 minutes at room temperature, then cut into thin slices and set aside.

Preparation: (to be done while caps are chilling)

Squeeze water from thawed spinach, then chop into approximate 1/2" x 1/2" pieces and place into large mixing bowl.

Chop artichoke hearts into approximate 1/2" x 1/2" pieces and add to mixing bowl.

Add sour cream, Swiss cheese, cream cheese, Parmesan cheese, white pepper, red pepper flakes and garlic to spinach and artichoke hearts, then mix thoroughly. Let chill in refrigerator.

Grilling the Chicken:

Preheat gas or charcoal grill to medium-high heat.

Season chicken breasts with salt and pepper and place on pre-heated grill and grill on both sides until internal temperature reach 165° F.

Remove from grill and cut into thin slices

Completing the Dish:

Preheat a large non stick sauté pan to med high.

Lay the 4 tortilla wraps on the counter and add 1/4 of the filling to each in the following order: spinach artichoke filling, Cheddar Jack cheese, grilled chicken slices, Portobello mushroom slices and fresh leaf spinach.

Fold the opposite sides of tortilla towards the middle so that it forms a rectangle.

Place seam side down on preheated sauté pan and lightly press to seal the seam.  Cook approximately 2 – 3 minutes until golden crisp and flip over and repeat. Remove from sauté pan, slice diagonally and serve.