This wrap is so vibrant in colors, I love it!
Portobello Strips and bell pepper lettuce wraps with Chimichurri sauce
Portabello Strips and Bell Peppers
¼ cup olive oil
1 teaspoon sea salt
1 tablespoon Nama Shoyu
1 large yellow bell pepper, seeded, cut thin strips
1 large red bell pepper, seeded, cut into thin strips
4 large Portobello mushrooms, cut into strips
Whisk oil, lime juice and sea salt in a large bowl, add bell pepper and mushroom strips. Marinade at room temperature for 2-4 hours or until vegetables are soft.
Chimichurri Sauce
1 bunch fresh Italian parsley
1 bunch fresh cilantro
3 tablespoons apple cider vinegar
2 tablespoons chipped fresh oregano
2 garlic cloves, peeled
½ teaspoon dried crushed red pepper
2/3 cup olive oil
Sea salt
Pepper
Combine parsley, cilantro, apple cider vinegar, oregano, garlic, red pepper in a blender.
Turn the blender off and on to pulse the mixture. Each time scraping the herbs down with a rubber spatula. This could take a few minutes. Have a bit of patience; don't add more liquid, just keep pulsing and scraping and pulsing and scraping until your mixture comes together.
You will have a nice puree with the consistency similar to a pesto.
Transfer mixture to a serving bowl and season with sea salt and pepper, to taste.
8 lettuce leaves
Divide mushroom strips and peppers among lettuce leaves. Spoon Chimichurri over vegetables.