Summertime Loaded Portobello Wraps

This recipe screams SUMMER and many of the fantastic flavors and smells that we seek, during these hot months . The portobellos are marinated, grilled and sliced, then  layered with amazing and surprising complimentary vegetables like mixed spring greens with kale, julienne of cucumber, slices of fresh peach, along with some mozzarella and bacon for a smoky, salty finish.  Whole wheat tortillas help bring in some fantastic whole grain goodness while sweet and tangy sauce ties things together. Very  filling without the feeling of sluggishness. This wrap is light and fragrant and you don't have to feel guilty if you eat more than one.  The bacon may be omitted for an equally delicious vegetarian meal or a perfect menu item for Meatless Monday or less meat any lunch or lite dinner!
Recipe:
2 portobello mushrooms, about 8 oz., wiped clean and trimmed if necessary
2 tbsp. Worcestershire sauce
2 tbsp. fish sauce
2 tbsp. sherry
1 tbsp. olive oil
1/2 tsp. salt free seasoning
pinch of red pepper flakes
1 cucumber, seeded and julienned, about 1/2 cup
1 large peach, peeled and sliced, about 1/2 cup
4 oz. mixed spring greens with kale
1/2 c. shredded mozzarella
4 oz. cooked, crumbled bacon, about 5 slices, optional
4-8 inch whole wheat tortillas
SPST
Sweet Chili Ranch Sauce:
1/4 c. sweet chili sauce
1/4 c. good quality ranch dressing
2 tbsp. fresh chopped parsley
1 clove garlic, pressed or finely minced
Combine sauce ingredients and set aside.

Combine worcestershire, fish sauce, sherry, olive oil, salt free seasoning and pepper flakes.
Place portobellos in a shallow dish and pour marinade over them, flipping several times to coat.
Marinate for 15 minutes.
Meanwhile, preheat grill pan to medium high heat.
Once hot, grill portobellos for about 4 minutes on each side, and let rest before slicing on bias.
Arrange slices equally among tortillas and follow with cheese first, then veggies and fruit.
Drizzle with sauce.
Secure sides with toothpick and cut in half on a bias.  Makes 4.