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Mushroom Shawarma Wraps Recipe

This recipe is rated 4.0 out of 5.

Gluten-free option

Soy-free option

Refined sugar free

Oil-free option

Nut-free option

Easy peasy

Comfort food

Entertaining

Lazy dinners

Main meals
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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.

You will need

Serves 4

  • 6 large mushrooms, sliced
  • 3 cloves garlic, crushed
  • 1/2 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
  • 1/2 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

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Directions

20 mins to prep

15 mins to cook

  1. Step 1

    Combine the garlic, lemon, soy sauce, maple syrup and spices in a large bowl, then toss the mushrooms through to coat evenly. If you can, leave these to marinate for a bit! 5 minutes is great; 20 minutes is ideal.

  2. Step 2

    Add the olive oil (or water) and mushrooms to a large fry pan over high heat. Sauté until the mushrooms are soft and cooked through, probably about 10 minutes. 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.

  3. Step 3

    To make the tahini sauce, mix together the tahini, lemon and a dash of water until smooth. Mix in more water for a thinner sauce.

  4. Step 4

    To serve, lightly toast/ heat the pitas in a dry pan for a minute, then top each one with lettuce, tomato, cucumber, mushrooms, and a generous drizzle of tahini sauce. Fold over and enjoy!

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