Portobello Chickpea Wraps

Ingredients

• 4 portobello mushroom caps
• 1 small red onion, halved and sliced
• 6 Campari or other small vine-ripened tomatoes, quartered
• 3 1/2 tablespoons extra-virgin olive oil
• 2 teaspoons chopped fresh rosemary
• Kosher salt and freshly ground pepper
• 1 15-ounce can chickpeas, drained and rinsed
• 2 tablespoons balsamic vinegar
• 2 pieces lavash or other flatbread
• 4 slices reduced-fat muenster cheese (about 2 ounces), torn
• 2 tablespoons grated parmesan cheese
• 1 5-ounce package baby arugula (about 8 cups)

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