This wrap is a representation of all of my favorite Italian ingredients: smoky roasted red peppers, savory salami, sautéed peppers, and mushrooms. The goat cheese acts as a binding for all of the ingredients, and when it melts, it acts as dressing for the wrap.
- 2 Tablespoons olive oil
- 1 green bell pepper, sliced thinly
- 1 portobello mushroom, sliced thinly
- Two 8-inch whole-wheat wraps
- 2 Ounces goat cheese
- 6 slices salami
- 2 roasted red peppers, sliced thinly
Heat a panini press or a George Foreman grill.
Heat the olive oil in a small sauté pan over medium-high heat and cook the bell pepper and mushroom until tender, about 5 minutes.
Spread 1 ounce of the goat cheese evenly over each wrap, and then top each wrap with 3 slices of the salami, the pepper and mushroom mix, and the roasted red pepper slices.
Roll up the wraps and grill, seam side down, on the panini press until there are nice grill marks and the cheese has melted, about 3 minutes. Cut in half and serve.