Mexican Mushroom Asada Wrap

Recipe:

Mexican Mushroom asada
wrap with guac + pink
pickled onions

PLANT-BASED | GLUTEN FREE OPTION

Total time: 20mins
Serves: 2

Taking inspiration from the popular Mexican dish ‘carne asada’, which translates to ‘grilled meat’ in English, our mushroom asada takes on the same process of marinating and grilling the mushrooms to give them a deep charred flavour. This rich flavour pairs so well with the creamy guac, fresh salad and tang of the pink pickled onions!

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INGREDIENTS

For the mushrooms:

• 2 portobello mushrooms

• 2 tbsp olive oil

• 100ml fresh orange juice

• 1 tsp garlic, minced or grated

• 2 tsp chipotle paste

• 1 tsp smoked paprika powder

• 2 limes, juiced

Everything else:

• 3-4 stems of coriander

• 1/4 tin black beans

• Small handful shredded lettuce

• 1 red chilli (leave this out if you don’t like spice)

• 2 tbsp vegan creme fraiche (such as oatly)

• 50ml water

• 2 tortilla wraps (use GF wraps for the GF option)

• Small handful pink pickled onions

METHOD

1. Chop the mushrooms and marinade with olive oil, orange juice, garlic, chipotle paste, smoked paprika and juice of a lime.

2. Dice your avocado and add juice of 1/2 a lime, chopped coriander and a pinch of salt. Mix with a fork to create a chunky guac

3. Drain and rinse the black beans, shred the lettuce and finely slice the chilli

4. Mix your vegan crème fraiche with juice of half a lime, water and a pinch of salt

5. Cook your mushrooms in a pan with a drizzle of oil on a high heat - you want them to get very crispy and slightly charred.

6. Place a tortilla on a cutting board and build your wrap: add the smashed avocado, lettuce, beans, mushrooms, pickled sliced red onions, sliced chilli and top with the creme fraiche mix

7. Wrap it up, slice in half and enjoy!