This recipe was inspired by about five different recipes. I didn’t have all the ingredients for any of them so I took a little bit from each and came up with this delicious and healthy meal! This recipe is for three wraps!

Smoked Mushrooms:

2 cups crimini mushrooms

2 tbs coconut oil

1/4 tsp salt

1 tsp paprika (or more to taste)

pepper

Chipotle Garlic “Guac”:

1 avocado

3 tbs nut milk

1 clove minced garlic

1/4 tsp salt

1 tsp chipotle powder

Pickled Carrots and Onion:

1/4 cup sliced onion

1/2 a large carrot sliced thin into rounds

1/4 cup apple cider vinegar

1 tbs coconut sugar

1/4 cup water

Lettuce wrap:

Iceberg lettuce or savoy cabbage

  1. Whisk together water, apple cider vinegar and coconut sugar. Put carrots and onion in a jar and cover with vinegar mixture. Shake well and set aside in a jar with a lid for an hour.
  2. Heat coconut oil on medium heat. Add mushrooms, paprika, salt and pepper. Cook until mushrooms brown (about 5 to 7 minutes). Add more paprika and salt to taste. Set aside.
  3. In a blender combine all ingredients for the guac.
  4. To prepare, top lettuce/cabbage wrap with mushrooms, guac and (drained) pickled veggies. Enjoy!

 

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