Chickpea and Portobello Mushroom Wraps

Ingredients:

• 4 portobello mushroom caps
• 1 small red onion, thinly sliced ​​into half rings
• 6 Campari or other small tomatoes, quartered
• 3.5 tablespoons extra-virgin olive oil
• 2 tsp chopped fresh rosemary
• 1 can (425 g) canned chickpeas, rinsed
• 2 tablespoons balsamic vinegar
• 2 lavash or other flatbreads
• 4 slices reduced-fat Muenster (about 60g), torn into pieces
• 2 tbsp. l. grated parmesan
• 1 package (150 g) of small arugula (about 8 cups)

Preparation:

1. Preheat oven to 425°F (220°C). On a rimmed baking sheet, combine the mushrooms, onion, half the tomatoes, 1 tablespoon olive oil, rosemary, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Bake until the vegetables are tender, about 15 minutes. Slice the mushrooms.
2. Meanwhile, in a medium bowl, combine half the chickpeas with 1 tablespoon each of olive oil and balsamic vinegar and mash with a fork. Season with salt and pepper to taste. Arrange on a pita bread and top with Muenster and Parmesan.
3. Drain the vegetables and arrange them lengthwise in the center of the pita bread. Add 1 cup of arugula, then roll up, starting from the long side. Place on a baking sheet; bake until the cheese is melted, 5 minutes.
4. In a large bowl, combine the remaining 1.5 tablespoons olive oil and 1 tablespoon balsamic vinegar. Add the remaining tomatoes, chickpeas, and arugula, season with salt and pepper, and toss to combine. Cut the wraps into quarters. Serve with a salad.