grilled mushroom chimichurri wrap

Serves 1
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Directions

  1. 1Start by making a marinade for the mushrooms with olive oil, vinegar, agave, chili flakes, miso, smoked paprika, and a bit of salt.
  2. 2Add oyster mushrooms to the marinade and massage it in.
  3. 3Make a quick chimichurri-inspired sauce with parsley, red chili, garlic, olive oil, red vinegar, salt, and lemon juice.
  4. 4Make an onion and tomato salad by slicing red onion and cherry tomatoes, adding lime juice, and mixing.
  5. 5Make a quick sauce using mayo, Dijon mustard, a bit of chili oil, and some salt.
  6. 6Grill the marinated mushrooms in a pan, pressing out moisture until they are nice and charred.
  7. 7Lightly toast the wrap so it's easy to work with.
  8. 8Spread the mayo sauce on the toasted wrap.
  9. 9Add baby spinach, the charred grilled mushrooms, chimichurri sauce, and the onion and tomato salad to the wrap.
  10. 10Fold the wrap into itself, sealing all the sides.
  11. 11Toast the folded wrap on the seam to get it nice and crispy.
  12. 12Slice the wrap in half.

Ingredients

  • 250 g oyster mushrooms
  • 1.5 tbsp olive oil
  • 1 tbsp white vinegar
  • 1 tbsp white miso paste
  • 0.5 tbsp agave syrup
  • 1 tsp smoked paprika
  • 1 tsp chili flakes
  • salt
  • 0.5 cup parsley
  • 1 red chili
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1 lime juice
  • 0.5 tbsp red vinegar
  • 1 red onion
  • 5 cherry tomatoes
  • 1 lime juice
  • 4 tbsp vegan mayo
  • 1 tbsp Dijon mustard
  • 1 tsp chili oil
  • baby spinach
  • wraps

Equipment

bowlcutting boardknifepanspatula