Mushroom Crunch Wrap Supreme

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Mushroom Crunch Wrap Supreme

The Mushroom Crunch Wrap Supreme is a crispy, vegan twist on a classic wrap, packed with BBQ mushrooms, fresh veggies, and creamy guacamole. It’s delicious, filling, and easy to make!

Prep Time15

Cook Time15

Total Time30

Course: lunch

Cuisine: Mexican

Diet: Vegan

Servings: Wraps

Calories: 208kcal

Author: Hawwa

Equipment

1 skillet

Ingredients

Mushroom Filling

8 oz Mushrooms (Halved and Sliced)
1 Cup Baby Spinach
1 Tbsp Olive Oil
1 Tsp Garlic Paste
1 Tbsp BBQ Sauce
1 Tsp Salt
½ Tsp Pepper

For Crunch Wrap

2 Pcs Large FLour Tortilla
2 Pcs Small Flour Tortilla (cut from a large tortilla to match tostada size)
¼ Cup Guacamole
2 Pcs Tostada Shells
½ Cup Purple Cabbage (Shredded)
½ Cup Iceberg Lettuce (Shredded)
6-7 Pcs Cherry Tomatoes (Halved)
2 Tbsp Vegan Mayo
2 Tbsp Sriracha Sauce (Optional, for a spicy kick)

Instructions

Prep the Mushroom Filling:

Heat olive oil in a skillet. Add garlic paste and cook for 1 minute. Add chopped mushrooms, spinach, salt, and pepper; sauté for 5 minutes. Stir in BBQ sauce and cook for 1 more minute.

Build the Crunch Wrap

Lay a large tortilla flat. Add mushroom filling, guacamole, a tostada shell, purple cabbage, iceberg lettuce, cherry tomatoes, vegan mayo, and optional sriracha.
Fold and Wrap
Place a small tortilla on top. Fold the edges of the large tortilla over the center, pressing down to secure.
Toast and Serve
Grease a skillet and place the wrap seam-side down. Cook for 2-3 minutes until golden brown, then flip and toast the other side. Slive from the centre and serve.

Notes

Cool the Filling: Let mushroom filling cool to avoid sogginess.
Soften Tortillas: If stiff, microwave tortillas with a few drops of water for 10 seconds.
Avoid Overfilling: Keep filling balanced to prevent tearing and spilling.
Easy Flipping: Use a large spatula (or two) for clean flipping.

Nutrition