Vegan Portobello Mushroom Wrap

5 from 1 vote

Vegan Portobello Mushroom Wrap

Enjoy a quick and easy lunch with this portobello mushroom wrap recipe! Combines juicy and meaty portobello mushroom (or choose other kinds of mushrooms!) with red bell pepper and onion, all tossed in a simple yet flavorful sweet and savory glaze. Such a delicious way to eat more veggies and this recipe is completely vegan and dairy-free!

Prep Time10

Cook Time15

Total Time25

Course: dinner, Lunch

Cuisine: American

Keyword: healthy lunch, healthy vegan recipe, sandwich, sandwich wrap

Servings:

Calories: 394kcal

Author: Jessica Laroche

Equipment

Large pan
Tong or spatula
Measuring cups and spoons

Ingredients

For the portobello mushroom

1 large portobello mushrooms stem and gills removed, then sliced
½ onion sliced
½ red bell pepper sliced
1 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp maple syrup
½ tsp dried oregano

For the wrap

1 large tortilla wraps burrito size
2-4 tbsp hummus or vegan mayo
½ cup baby spinach or lettuce

Instructions

Prepare the vegetables (portobello, red pepper and onion) and warm up a large pan with a little olive oil. Then, add the vegetables to the pan (space them out) and cook on medium-high heat for about 5-8 minutes or until tender yet still underdone.
While the veggies are cooking, combine in a small bowl the balsamic vinegar, soy sauce, maple syrup and oregano. Once the veggies are mostly done cooking, pour the sauce over the pan (careful for the splashes) and stir to coat the veggies. Let them simmer stirring once in a while until it forms a thicker glaze (you want to cook off the extra moisture), then remove from the heat.
Lay a large burrito wrap on a clean surface and spread hummus all over it. Add a handful of spinach and then transfer the veggies over. Fold each side over the filling ingredients, then grab the bottom part and keep rolling all the way up while tucking the ingredients nicely inside.
OPTIONAL: Warm up a small pan with a small amount of oil (I like using oil spray) and then, grill or pan-fry the wrap on each side until golden brown. Slice in half and enjoy!

Video

Notes

Portobello mushrooms release lots of liquid when cooking, so once you add the sauce to the pan, make sure to keep cooking until most of the moisture has evaporated. This will help your sandwich be soggy!
Try to keep the vegetables crunchy. To help with that, slice them on the thicker side and consider adding them to the pan a few minutes after the mushrooms.
This recipe makes for one mushroom wrap, but you can easily double the recipe!
Wait until right before serving to slice the wrap in half, since some of the juicy sauce might squeeze out. If you bring this sandwich on the go to enjoy later in the day, then I would recommend not slicing it and keeping it in wrapping paper.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition