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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 2 |
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In '1,000 Vegan Recipes' by Robin Robertson Ingredients:
3 tablespoons soy sauce |
3 tablespoons fresh lemon juice |
1 1/2 tablespoons toasted sesame oil |
2 portobello mushroom caps, cut into 1/4-inch strips |
1 ripe haas avocado, pitted and peeled |
2 (10 inch) flour tortillas |
2 cups fresh baby spinach leaves |
1 medium red bell pepper, cut into 1/4-inch strips |
1 ripe tomato, chopped |
salt |
freshly ground black pepper |
Directions:
1. In a bowl, combine the soy sauce, 2 tablespoons lemon juice, and the oil.
2. Add the mushroom strips; toss to combine; marinate 1 hour or overnight.
3. Drain the mushrooms and set aside.
4. Mash the avocado with the remaining 1 T lemon juice.
5. To assemble wraps, place 1 tortilla on a work surface and spread with some of the mashed avocado.
6. Top with a layer of spinach leaves.
7. In the lower third of each tortilla, arrange strips of the soaked mushrooms and some of the bell pepper strips.
8. Sprinkle with the tomato and salt and pepper to taste.
9. Roll up tightly and cut in half on the diagonal.
10. Repeat with the remaining ingredients and serve.
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