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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