This vegan wrap has a burst of flavoured spicy mushroom with every bite. It is a must-try dish for those of you who love spicy food. And also, if you primarily have a plant- based diet.
Are you up for this heavy dose of spicyness?
Use it as a taco filling, a burrito filling, a spring roll filling, a lumpia filling, a sandwich filling or even an enchilada filling and your sorted.
This wrap is perfect as a breakfast wrap, or even a quick lunch or dinner. It is definitely a savoury treat. I’ve used whole wheat chapatis for this wrap but you can use anything from a tortilla to a flatbread.
I think it’s the perfect mid-week meal though I would prefer it at anytime, any day. It’s packed with flavours and low in calories. So, a perfect meal for all you fitness freaks out there…
It’s perfect for a summer lunch too, being a very light meal… It’s a wrap which you can make the filling and let your kids help you assemble the final wrap. They’ll feel included and happy being a part of the process…
Mushrooms are so versatile and can be added to almost anything…
Don’t forget to check out my other mushroom recipe…
Anyway let’s get to the recipe now:
- 290gms Tesco Organic British Mushrooms (or any other button mushrooms of your choice), sliced
- 2 medium red onions, finely sliced
- 1 medium tomato, chopped
- 1/2 inch ginger, finely chopped
- 7 cloves of garlic, minced
- 3 fresh green chillies, finely chopped
- 3 red chillies, roughly broken into 3 pieces each
- 1/2 tsp cumin seeds
- 2 tsp any vegetable oil
- 1 tbsp Badshah Kitchen King masala (includes- coriander, black pepper, cumin,turmeric, flakes onion, flakes garlic, fennel seeds, iodised salt, cinnamon leaves, cinnamon, mustard seeds, amchur, kasuri methi, methi seeds, ginger, compound asafoetida, big cardamom, cloves, badian)
- Salt to taste
- Handful of fresh coriander leaves, finely chopped
- 6-7 Wholewheat chapatis
Heat oil in a pan. Then add the cumin seeds and red chillies. Let them crackle.
Later, add the green chillies, garlic and ginger and sauté it for a min or two on a low flame until the rawness of the garlic disappears.
Later sauté in some onions and a pinch of salt. Fry the onions for a while until they slightly change colour and are more cooked.
Throw in the tomatoes and let them cook until they turn a bit mushy.
Now finally, throw in the cut mushrooms and let them cook until the it leaves water, dries up a bit. Cover it with a lid and leave it on a low flame.
Once the water almost dries up, add the kitchen king masala and some more salt to taste. Give it a nice stir and cook for another 2 mins.
Turn off the flame and mix in some fresh coriander leaves.
Let it to cool for 5 mins.
Fry your chapatis on a pan and place it on a platform where you can easily fill them up and roll them into wraps.
YOU CAN USE LEFTOVER CHAPATIS FOR THIS RECIPE. IN FACT, IT IS BETTER TO USE THAN THE FRESH ONES.Food Tip
Now place two spoons of the mushroom filling at the centre of the wrap. First fold the sides, then turn it from one side and get all the mixture back. Roll further. This can be a bit confusing so roll the wrap however you choose to and enjoy this spicy mushroom wrap with some side salad of your choice or even just by itself.
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