Heat 1 tsp oil in each of 2 skillets over medium-high heat. Add mushrooms to 1 skillet, peppers and onions to the other.
Cook 6 minutes, turning mushrooms and stirring pepper mixture occasionally, until firm-tender. Remove mushrooms to cutting board. Stir seasoning and 1⁄3 cup water into pepper mixture. Cook 1 minute until saucy.
Slice mushrooms. Roll up with peppers and onions in lettuce-lined tortillas.
Serve with: sour cream and cilantro sprigs
Calories 320 Fat 7g Saturated fat 1g Cholesterol 0mg
Sodium 999mg Carbohydrate 55g Fiber 6g
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Campbell's
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