Grilled Portobello Wrap with Yogurt Tahini Sauce

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5 from 1 vote

Grilled Portobello Wrap with Yogurt Tahini Sauce

Prep Time10

Cook Time5

Total Time15

Course: Dinner, Lunch

Servings: wraps

Calories: 250kcal

Author: Allie Petersen

Ingredients

2 portobella mushrooms medium
2 tablespoon harissa sauce mild or spicy
2 teaspoon liquid smoke
½ teaspoon cumin
Pinch salt
1 tablespoon olive oil
1 cup romaine chopped
1 small tomato sliced
2 tortilla wraps large (or gluten-free wrap)

Yogurt Tahini Dressing

2 tablespoon non-dairy yogurt almond, unsweetened
1 tablespoon tahini
2 tablespoon lemon juice
½ teaspoon garlic powder
pinch salt

Instructions

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

Notes

Harissa sauce comes as either mild or spicy. Choose based on your spice preference. Harissa PASTE is more concentrated and spicier.

Substitutions for this Mushroom Wrap:

- 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.

Storage: Store 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.

Calorie count disclaimer: Naturallie Plant-Based offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Naturallie Plant-Based attempts to provide accurate nutritional information, these figures are only estimates.

Nutrition