POINTS/serv: 2 (approx)
2 packages sliced large portobello mushrooms
1 T EVOO (extra virgin olive oil)
2 T Sun-dried Tomato Pesto
4 Low Carb Tortillas (I used Garlic and Herb)
Wipe off mushrooms as needed.
Place EVOO in large skillet, coating bottom, over medium heat.
Place mushrooms in skillet.
Sautee until tender.
Spoon mixture into tortilas evenly.
1 wrap = 2 POINT (approximately).
Optionally, warm tortillas before serving.
I think you could probably eliminate the EVOO (dropping 3 POINTS from the overall recipe and dropping the overall POINTS to 1.5). Could replace the EVOO with something else (perhaps a small amout of cooking wine or broth). This goes well with any green salad.