This recipe was inspired by about five different recipes. I didn’t have all the ingredients for any of them so I took a little bit from each and came up with this delicious and healthy meal! This recipe is for three wraps!
Smoked Mushrooms:
2 cups crimini mushrooms
2 tbs coconut oil
1/4 tsp salt
1 tsp paprika (or more to taste)
pepper
Chipotle Garlic “Guac”:
1 avocado
3 tbs nut milk
1 clove minced garlic
1/4 tsp salt
1 tsp chipotle powder
Pickled Carrots and Onion:
1/4 cup sliced onion
1/2 a large carrot sliced thin into rounds
1/4 cup apple cider vinegar
1 tbs coconut sugar
1/4 cup water
Lettuce wrap:
Iceberg lettuce or savoy cabbage
- Whisk together water, apple cider vinegar and coconut sugar. Put carrots and onion in a jar and cover with vinegar mixture. Shake well and set aside in a jar with a lid for an hour.
- Heat coconut oil on medium heat. Add mushrooms, paprika, salt and pepper. Cook until mushrooms brown (about 5 to 7 minutes). Add more paprika and salt to taste. Set aside.
- In a blender combine all ingredients for the guac.
- To prepare, top lettuce/cabbage wrap with mushrooms, guac and (drained) pickled veggies. Enjoy!