Healthy wraps are a delicious lunch option for summertime – and my Smoky Mushroom Avocado Wrap is one recipe to try. Stuffed with sliced avocados, crunchy fresh mixed greens and smoky salt and pepper sauteed mushrooms – this is a hearty all-veggie wrap bursting with flavor. I used an extra large whole wheat tortilla – lightly grilled, stuffed and rolled. I love wraps because they don’t get ‘soggy’ the way some sandwiches can – and they are similar to pitas pockets, in that you can stuff them to the brim with lots of fresh veggies. Some sandwiches are all about the bread – but this wrap is all about the filling. Get my recipe..
Smoky Mushroom Avocado Wrap
vegan, makes 2 wraps
2 1/2 cups sliced mushrooms – any variety (they will significantly shrink down in size as they cook)
1 tsp liquid smoke
2 Tbsp extra virgin olive oil
salt and pepper to taste
as needed: vinegar or lemon juice to deglaze the pan
1/2 cup onions added to saute, opt’l
2 extra large whole wheat tortillas (wrap size)
2 handfuls of mixed baby greens
1/2 large avocado, sliced – tossed in lemon or lime juice
a few dollops of vegan mayo, opt’l
extra veggies like sliced roasted red peppers, opt’l
1. Saute your smoky mushrooms until the edges begin to brown. Use high heat for achieving those toasty caramelized edges. As you saute, you can add in a splash of acid to deglaze the pan – (apple cider vinegar, rice vinegar, red wine or lemon juice are my faves).
2. Lightly “grill” your wrap over a low flame on your stove – just a few seconds on each side. Watch carefully. You want to warm the wrap before rolling – otherwise it may break. Also, a few light grill marks add flavor and texture.
3. Add your filling to your wrap and carefully roll into a burrito shape. Rolling a wrap can take some practice!
4. Slice and serve – or store in the fridge until lunch time.