Harissa Mushroom Wraps with Beet Hummus and Plant Tzatziki
Prep time: 20 minutes
Cooking time: 15 minutes
A scrumptious plant powered wrap with crispy umami mushrooms, creamy beet hummus, tangy plant tzatziki, fresh greens and two veg pickles.
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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
Wraps of choice
Fresh leaves, rocket or salad greens
Pickled red onions
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