🌯 Vegan Portobello Mushroom Wrap
🧄 Ingredients (Makes 2 Wraps):
For the Mushrooms:
- 2 large portobello mushrooms, sliced
- 1 tbsp olive oil
- 1 tbsp soy sauce or tamari
- 1 tsp balsamic vinegar
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Pinch of black pepper
Wrap Fillings:
- 2 large flour tortillas (or gluten-free wraps)
- 1/2 cup lettuce or mixed greens
- 1/2 cup diced tomatoes
- 1/4 cup diced bell peppers (any color)
- 1/4 cup caramelized or sautéed onions (optional but recommended)
- 1/4 avocado, sliced or mashed (optional)
🔥 Instructions:
- Marinate & Cook Mushrooms:
- In a bowl, toss sliced portobellos with olive oil, soy sauce, balsamic vinegar, paprika, garlic powder, and pepper.
- Heat a skillet over medium heat. Cook mushrooms for 5–7 minutes until browned and tender.
- Warm the Tortillas:
- Heat tortillas in a dry pan or microwave for 15–20 seconds to make them flexible.
- Assemble the Wraps:
- Lay out the tortillas.
- Add lettuce, tomatoes, bell peppers, onions, avocado, and cooked mushrooms in the center.
- Wrap It Up:
- Fold in the sides, then roll tightly from bottom to top.
- For best results, place seam-side down in a hot pan to crisp the outside (optional).
- Serve Warm & Enjoy!
💡 Tips:
- Add vegan mayo, hummus, or spicy tahini sauce for extra creaminess.
- For protein, throw in some chickpeas, tofu, or tempeh.
- Meal-prep friendly and perfect for school lunches or picnics.
