Mushroom Shawarma Wraps

Mushrooms have an uncanny ability — much like tofu — to take on whatever flavours and seasonings you fancy. This recipe turns mushrooms into the savoury ‘meat’ of a beloved Middle-Eastern dish.

Preparation time Prep: 20 mins
cook 15 mins
Skill level Easy Peasy

You will need:

  • 6 large mushrooms, sliced
  • 3 cloves garlic, crushed
  • ½ lemon, juice and zest
  • 1 tablespoon soy sauce, or tamari sauce or coconut aminos for soy-free
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil (or sub water)
  • Salt and pepper to taste
Tahini sauce
  • 2 tablespoons tahini
  • ½ lemon, juice and zest
To serve
  • 4–8 wholemeal pita breads, regular or gluten-free
  • 2 cups lettuce, shredded
  • 2 medium tomatoes, cut into strips
  • 1 medium cucumber, cut into strips


  • 1Toss the mushrooms, garlic, lemon, sauce, maple syrup and spices until combined.
  • 2Add the olive oil (or water) and mushrooms to a large fry pan over high heat. Sauté until the mushrooms are soft and cooked through. If the spices are cooking too quickly, add a dash of water to the fry pan to slow down the cooking. Season with salt and pepper to taste.
  • 3To make the tahini sauce, mix together the tahini, lemon and a dash of water until smooth. Mix in more water for a thinner sauce.
  • 4Top half the pita breads with mushrooms, lettuce, tomato, cucumber and tahini sauce. Fold over the bread to serve.
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