Ingredients
8 12oz of lionsmane mushrooms
1 - 3 tbs Avocado oil
Romaine lettuce, chopped
⅛ orange bell pepper, diced
⅛ red bell pepper, diced
⅛ red onion, diced
Vegan shredded cheese
Burrito Wrap
Marinade:
6 Chipotle peppers
1 tbs Adobo sauce
1 Juice from lemon
3 cloves garlic
Salt to taste
Black pepper to taste
Sauce:
⅓ cup vegan mayo
2 tbs BBQ sauce
1 tbs Fresh parsley, chopped
½ lemon juice
1 tsp garlic powder
Salt to taste
Black pepper to taste
Directions
Step 1
Pull apart the lionsmane mushrooms into bite size pieces.
Step 2
To a food processor or blender add chipotle peppers, adobo sauce, lemon juice, garlic cloves, salt, black pepper and blend until smooth.
Step 3
pour marinade over the mushrooms and mix until they are thoroughly coated.
Step 4
Add avocado oil to a pan on medium-high heat, add in your mushrooms and cook for 5-7 minutes pressing down occasionally to help the moisture escape from the mushrooms. Remove from pan and put in the air-fryer at 400F for 5 more minutes.
Step 5
Make the sauce by adding all ingredients into a bowl and mix until combined.
Sauce:
⅓ cup vegan mayo
2 tbs BBQ sauce
1 tbs Fresh parsley, chopped
½ lemon juice
1 tsp garlic powder
Salt to taste
Black pepper to taste
Step 6
Assemble wrap by adding lettuce, mushrooms, bell pepper, red onion, sauce, vegan cheese and wrap. Toast in a skillet until golden and crispy on both sides.
