Pulled Mushroom Wraps
Serves
2
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
10.6 oz (300 g) oyster mushrooms
4 tbsp olive oil
2 tsp paprika
1 tsp thyme
salt & black pepper, to taste
2 Quinoa Spinach Tortillas
3.5 oz (100 g) plant-based natural yogurt
1.4 oz (40 g) arugula
7 oz (200 g) cherry tomatoes, quartered
2 tsp balsamic vinegar
4 tbsp parsley, chopped
Nutrition
(Per Serving)
Calories
505
Fats
33 g
Protein
12 g
Carbs
40 g
Instructions
- Using a fork, shred the stems of the mushrooms and slice the caps into pieces.
- Heat the olive oil in a skillet and add the mushrooms, paprika, and thyme. Mix well and sauté for 6 minutes, then season to taste with salt and pepper. Remove the mushrooms from the skillet, set aside, and heat the tortillas.
- Spread some of the Greek yogurt on each tortilla. Top with the mushrooms, arugula, and tomatoes, then season with balsamic vinegar, salt, and pepper.
- Drizzle the wraps with the remaining yogurt, garnish with parsley, and serve.