1 portobello mushroom, plus olive oil for grilling
Salt & pepper
1 large flour tortilla
1 tablespoon balsamic glaze
1/4 cup roasted red peppers
2-3 ounces fresh mozzarella
Season the portobello with salt and pepper. In a grill pan or sauté pan, add a splash of olive oil, and grill the portobello about 3-5 minutes per side on medium heat. Remove portobello, and pat it dry with a paper towel. Slice it lengthwise into 1-inch pieces; set the pan aside. Then, lay the tortilla flat. Add half of the balsamic glaze, then the portobello, roasted red peppers, mozzarella, then remaining balsamic glaze.
Fold the sides of the tortilla in, and roll the tortilla from the bottom to create the wrap. Toast the tortilla in the grill pan with the remaining olive oil on medium heat, about 1 minute per side or until golden brown.