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Harissa Mushroom Wraps with Beet Hummus and Plant Tzatziki

Prep time: 20 minutes

Cooking time: 15 minutes

Serves: 4-6

A scrumptious plant powered wrap with crispy umami mushrooms, creamy beet hummus, tangy plant tzatziki, fresh greens and two veg pickles.

I absolutely love my InstantPot Duo Crisp - it is literally the Instant Husband Kitchen aid I never knew I needed. Find someone who looks at you like I look at food or even better makes you food and this guy does just that!

It's been two years of the best kind of love, the kitchen kind. My InstantHusband is:

Good looking

Has a wonderful personality


Versatile and multi-functional

Stable and reliable

Environmentally conscious

Listens to instructions

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What more could a girl want really! Let’s cook ☺


  • 250g large brown mushrooms, sliced

  • 2 tbsp olive oil

  • 1 tbsp lemon juice

  • 1 tbsp liquid sweetener of choice (agave/maple syrup)

  • 1 tsp rose harissa paste

  • 1 tsp tamari or soy sauce

  • Pinch of sea salt

To serve:

Wraps of choice

Beetroot hummus

Plant tzatziki

Fresh leaves, rocket or salad greens

Pickled red onions

Pickled radishes


1. To make the harissa mushrooms, add the marinade ingredients to a bowl and mix well. Add the sliced mushrooms and cover with the marinade. Allow to sit for 10-15 minutes and give them a good mix again.

2. Airfry the mushrooms on 200C for 15 minutes or until golden brown with crispy edges.

3. To assemble the wraps, we like to heat our wraps, add a layer of beetroot hummus and then

load them up with the harissa mushrooms, greens, pickles and generous dollops of plant tzatziki. The wraps can also be folded and enjoyed for school or work lunches too. Enjoy!


Recipe by Mira Weiner

Styling and photography by Lana Kenney


With love,




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