• ngredients:
  • 2 FunGuy portobello mushrooms
  • 2 cooked boneless skinless chicken breasts
  • 4 tablespoons olive oil, divided
  • ½ teaspoon liquid smoke
  • 1 teaspoon coarse salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon ground pepper
  • 1 head of iceberg lettuce
  • 1 large tomato
  • ¼ cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • ½ lemon, juiced
  • ¼ teaspoon Italian seasoning
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • salt
  • fresh ground black pepper

Part of the fun in a FunGuy kitchen is coming up with new healthy recipes! 

Much like this crispy smokey portobello “bacon”, slices of ripe tomato, and high in protein chicken all wrapped up in crunchy and refreshing lettuce instead of bread. We’ve even included an easy and delicious dressing for a creamy addition to this healthy wrap!

DIRECTIONS:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy portobello mushrooms with a damp cloth. Pop out the stem using your thumb and dice on a cutting board. Slice the mushroom caps about 1/8th inch thick and lay them on the parchment paper in a single layer. Lay out the chicken on a clean cutting board, slice thinly, and set aside. 
  3. Mix the liquid smoke, salt, paprika, thyme, oregano, basil, and pepper in a small bowl. Drizzle 1/3 of the olive oil over the mushrooms, season with the herb mix, turn over and drizzle with another 1/3 of the olive oil and season the other side. 
  4. Place the mushrooms in the oven to bake for 10-15 minutes. Remove the mushrooms from the oven and check to see if they are crispy enough. If they need more time, turn the mushrooms over and bake another 5-10 minutes, or until crisp. Once done, remove from the oven and allow to cool at least 5 minutes before assembling the lettuce wraps. 
  5. While the mushrooms bake in the oven, prepare the rest of the ingredients. 
  6. Remove the core and outer leaves from the ice berg lettuce and rinse the leaves under cool water. Pat dry and set aside. Remove the stem and thinly slice the tomato. 
  7. Mix the Greek yogurt, mayonnaise, lemon juice, Italian seasoning, dijon mustard, and garlic powder together in a bowl. Taste and season with salt and fresh ground black pepper as desired. 
  8. To assemble the wraps lay 2 sheets of parchment paper out on a cutting board, separately. Lay 5-7 lettuce leaves in the middle of each sheet of parchment. If the leaves break layer the smaller pieces together. Spoon the yogurt dressing over the middle of each of the open lettuce wraps. Layer the sliced chicken, tomato, and portobello mushroom “bacon” down the middle leaving an inch or 2 on the ends and sides free. 
  9. Using the parchment paper to guide the lettuce, fold in the ends of the lettuce towards the middle, and roll up the wraps as tightly as possible, careful to not roll the parchment paper up into the lettuce. Once rolled up, cut the wraps in half and serve! 
  10. Have a Fun meal!