Ingredients:
For the Wrap:
- 1 large Lion's Mane mushroom, cleaned and sliced into bite-sized pieces
- 200 grams cooked quinoa
- 200 grams canned chickpeas, drained and rinsed
- 15 grams fresh cilantro, chopped
- 40 grams red onion, finely diced
- 40 grams red bell pepper, diced
- 15 millilitres olive oil
- 5 grams cumin powder
- 5 grams smoked paprika
- 5 grams garlic powder
- Salt and pepper to taste
- 4 large whole wheat or spinach wraps
- 40 grams mixed greens or lettuce
- 1 ripe avocado, sliced
For the Sauce:
- 120 grams plain Greek yogurt or plant-based yogurt
- 15 grams tahini
- 15 millilitres fresh lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions:
-
Prepare the Sauce:
- In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, and minced garlic.
- Season with salt and pepper to taste.
- Set aside.
-
Cook the Lion's Mane Mushrooms:
- Heat the olive oil in a skillet over medium heat.
- Add the sliced Lion's Mane mushroom pieces and sauté for about 5-7 minutes, until they are golden brown and tender.
- Season with cumin, smoked paprika, garlic powder, salt, and pepper.
- Set aside.
-
Prepare the Quinoa and Chickpea Filling:
- In a large bowl, combine the cooked quinoa, chickpeas, chopped cilantro, red onion, and red bell pepper.
- Mix well and season with a little salt and pepper.
-
Assemble the Wraps:
- Lay out each wrap on a flat surface.
- Spread a spoonful of the yogurt-tahini sauce over the center of each wrap.
- Add a handful of mixed greens or lettuce on top of the sauce.
- Spoon a portion of the quinoa and chickpea mixture onto the greens.
- Top with the sautéed Lion's Mane mushrooms and a few slices of avocado.
-
Wrap and Serve:
- Fold the sides of the wrap in, then roll it up tightly from the bottom.
- Slice in half if desired, and serve immediately.
This wrap recipe offers a satisfying, healthy meal with a blend of flavours and textures, perfect for a nutritious lunch or dinner.