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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, combine oil, 1/4 teaspoon each salt and pepper. Brush the portobellos and bell pepper quarters with the oil mixture. Stack tortillas and wrap in foil.
For a charcoal or gas grill, place the portobellos, peppers and tortilla packet on the rack of a covered grill directly over medium heat. Grill for 8 to 10 minutes or until tender, turning once. Remove tortillas, keep warm in foil packet.
Slice portobellos and peppers into strips. In a small bowl, mash one avocado half; stir in mayonnaise and chili powder. Season to taste with the remaining 1/8 teaspoon each salt and black pepper. Thinly slice remaining avocado half. Serve portobello, bell pepper and avocado slices on tortillas. Top with mayonnaise mixture. If desired, serve with salsa verde and garnish with lime wedges and cilantro.