This grilled portobello mushroom wrap is a savory, flavorful wrap with a red pepper sauce, crunchy romaine, tomatoes and a refreshing yogurt tahini dressing. This is an easy wrap you can make in just 15 minutes!
This mushroom wrap is an easy lunch or dinner you can whip up in just 15 minutes! Mushrooms are an amazing substitute for meat because they have a savory, meaty, umami flavor. They pair perfectly with fresh ingredients like crunchy romaine, tomato, and cool dressing. This will be one of your new favorite meals!
Ingredients for Mushroom Wraps
- Harissa sauce: This is a sauce made from red peppers and chilis that provides a peppery, smoking flavor. You can choose your spice level: mild or spicy. In my recipe I used mild but choose based your spice preference!
- Portabello mushrooms: You need 2 medium-sized portobello mushrooms.
- Liquid smoke: This is a smoky salty sauce that will add flavor to the mushrooms.
- Large tortillas: Make sure to use a large, not small tortilla as this will make wrapping much easier. I often look for "burrito-size flour tortillas". You can also try spinach or gluten-free tortillas depending on your preferences.
- Almond yogurt: Unsweetened, plain yogurt is used to make a simple dressing that pairs well with the harissa.
FAQ for Mushroom Wraps
How to Make a Grilled Portobello Mushroom Wrap
1. Brush off any dirt from fresh mushrooms. Remove stems. Slice your mushroom into 1 ½ inch slices.
2. Add the marinade to your mushrooms. Let sit for 5 minutes while you heat some extra virgin olive oil over the stove over medium heat in a large pan for 1-2 minutes.
Did you know portobella mushrooms are just an older version of basic cremini mushrooms? They are the same type of mushroom, but cremini is the the "baby" and portobellas are the "teenager". They both have a lot of nutritional quality and health benefits such as high potassium, Vitamin D, and riboflavin.
3. Grill your portobello mushrooms for 4-5 minutes over medium heat, stirring and flipping every few minutes. Mushrooms should start to release their juices and soften but not be overcooked. They will be slightly golden brown.
4. Lay out your wrap on a flat surface. Assemble your wrap with more harissa paste on the bottom, sautéed mushrooms, romaine, tomatoes, and yogurt tahini dressing. Fold edges of large tortilla and begin to roll your wrap tightly. Optional: Grill your wrap over low heat for a crunchy mushroom wrap. Place wrap seam side down and grill for a few minutes on each side.
Hint: The best way to roll a tortilla is to first warm in other in a pan or in the microwave for a few seconds. Use all your fingers and carefully fold the bottom half over the top while tucking the edges. Follow this video to roll the perfect wrap or burrito.
- Large skillet
- Large mixing bowl
Substitutions and Variations
- Harissa sauce: You can use harissa paste but it is more concentrated and spicier. You can thin it with some olive oil and water for a less spicy version.
- Liquid smoke: You can use 2 teaspoon soy sauce with a sprinkle of smoked paprika for a salty smoky flavor.
- Tortillas: Use a gluten-free, whole wheat, or spinach wrap.
- Portobello mushroom: You can try another mushroom variety such as oyster, bella, or even simple cremini. You may have to adjust the marinade and cooking time based on the mushroom.
- Almond yogurt: Use a non-dairy greek yogurt or soy yogurt. Just make sure it's unsweetened and plain.
- Grill up some fresh garlic cloves while you are cooking your portabello mushrooms
- Add in some other spices: smoked paprika, chili powder, and/or black pepper.
- Add some extra protein with tofu, tempeh, white beans, chickpeas, plant-based chicken, and more.
- Other wrap additions: avocado (sliced), vegan feta or mozzarella cheese, other vegetables such as cherry tomatoes, fresh spinach, shredded carrots, sliced bell pepper, sliced red onion or cooked onion
This mushroom wrap is a delicious lunch or dinner. Try out these other amazing wraps:
Storage: You can mushrooms separately in a glass container for up 3 days.
A mushroom wrap can be stored in aluminum foil or paper wrap and be taken on the go for lunch or dinner that day. Make sure to keep refrigerated.
I do not recommend meal prepping wraps days in advance because the mushrooms will release their juices and soften the wraps.
- Use large tortillas to make the wrapping process easier.
- I recommend grilling your finished wrap. You can use a grill pan or a regular pan with a small bit of olive oil and heat on each side for a few minutes over med-high heat.
- You can also chill these wraps and they also taste amazing!
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More great wraps & lunch ideas:
This Smoky Tempeh Sandwich is another great lunch recipe you will love!
Grilled Portobello Wrap with Yogurt Tahini Sauce
- Remove stems from mushrooms. Slice your mushroom into 1 ½ inch thick slices.2 portobella mushrooms
- Mix up a marinade of harissa sauce, liquid smoke, cumin, and salt in a small bowl.2 tablespoon harissa sauce, 2 teaspoon liquid smoke, ½ teaspoon cumin, Pinch salt
- Add the marinade to your mushrooms in a medium size bowl. Gently stir until coated with marinade. Let sit for 5 minutes while you heat olive oil over the stove in a large pan over MEDIUM heat.1 tablespoon olive oil
- Grill your portobello mushrooms for 4-5 minutes, stirring and flipping every few minutes. Mushrooms will be softer and start to release their juices and slightly golden brown.
- Make your yogurt tahini sauce by mixing all ingredients in a small bowl.2 tablespoon non-dairy yogurt, 1 tablespoon tahini, 2 tablespoon lemon juice, ½ teaspoon garlic powder, pinch salt
- Assemble your wrap with more harissa paste on the bottom, then mushrooms, romaine, tomatoes, and yogurt tahini dressing. Wrap it up and enjoy!Optional: grill your wrap for a crispy outside!1 small tomato, 2 tortilla wraps, 1 cup romaine
- Liquid smoke: You can use soy sauce with ¼ teaspoon smoked paprika for a salty smoky flavor.
- Tortillas: Use gluten-free wraps, spinach wraps, or another flavored wrap.