🌯 Vegan Portobello Mushroom Wraps
🕒 Total Time: 35 minutes
Prep: 15 min
Cook: 20 min
Servings: 4 wraps
🛒 Ingredients
For the Portobello Mushrooms:
4 large Portobello mushrooms, stems removed and caps cleaned
2 tbsp olive oil or avocado oil
2 tbsp soy sauce or tamari (for gluten-free)
1 tbsp balsamic vinegar
1 tbsp maple syrup or agave
2 cloves garlic, minced
1/2 tsp smoked paprika
1/4 tsp black pepper
For the Garlic-Lemon Tahini Sauce:
1/4 cup tahini
2 tbsp lemon juice (fresh)
1 garlic clove, finely minced or grated
1–2 tbsp water (to thin)
Salt to taste
For the Wrap Fillings:
4 large whole grain or gluten-free tortillas or wraps
1 cup shredded carrots
1 cup baby spinach or mixed greens
1 small cucumber, julienned or thinly sliced
1 avocado, sliced
Optional: red cabbage, cherry tomatoes, pickled onions, hummus
🍳 Instructions
- Marinate the Mushrooms
In a shallow bowl or zip-top bag, whisk together oil, soy sauce, balsamic vinegar, maple syrup, garlic, paprika, and pepper.
Add mushrooms and coat well. Let marinate for at least 10–15 minutes.
- Cook the Mushrooms
Heat a grill pan or skillet over medium heat.
Cook the mushrooms for about 4–5 minutes per side, until tender and nicely seared.
Let cool slightly, then slice into strips.
- Make the Tahini Sauce
In a small bowl, whisk together tahini, lemon juice, garlic, and a pinch of salt.
Add water a little at a time until the sauce is creamy and pourable.
- Assemble the Wraps
Warm your wraps slightly if desired (makes them easier to fold).
Spread a little tahini sauce or hummus on the base.
Add spinach, carrots, cucumber, avocado, and mushroom slices.
Drizzle with more tahini sauce.
- Wrap and Serve
Roll up tightly like a burrito, tucking in the sides.
Slice in half and serve immediately, or wrap in foil for on-the-go.
