PORTOBELLO SHAWARMA WRAP

portobello shawarma wrap
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We were a little shocked at how much this portobello shawarma wrap recipe tasted like a traditional shawarma wrap. Before Reyhan and I went vegan, I used to indulge in shawarma a bit too often. There was a family run shawarma restaurant right beside my gym so I’d always go for a post workout meal. Reyhan and I realized it’s not the meat that tastes so good. It’s the delicious spices, sauces and veggies that make the dish so memorable!

For the chicken replacement in this recipe we went with big, meaty portobello mushrooms! Portobello mushrooms have a high water content so you really want to fry them in a hot pan and cook out that moisture before adding your seasoning. Cooking out the moisture in mushrooms is a great way to give them a more “meaty” texture. This recipe is so simple and can be made in under half an hour! The ingredients for the spice mix can be saved and stored for next time as well. We hope you find this Portobello shawarma wrap recipe helpful and delicious! We are trying to prove, yet again, that you don’t have to sacrifice flavour on a vegan diet. Hope you enjoy!

Here are some of our other recipes made with mushrooms!

PORTOBELLO SHAWARMA WRAP

Recipe by plantbasedrelationshipCourse: Lunch/DinnerCuisine: VeganDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

20

minutes

Ingredients

  • 3 large portobello mushrooms

  • 1 roma tomato (topping)

  • 1 mini cucumber (topping)

  • Half of 1 heart of romaine lettuce (topping)

  • 1/4 of a small onion (topping)

  • 1 large dill pickle (topping)

  • 1/4 tsp all spice

  • 1/4 tsp garlic powder

  • 1/4 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/2 tsp chilli powder

  • 1/2 tsp dried oregano

  • 1/4 tsp salt

  • 1/4 cup vegan mayo

  • 1 tsp sriracha

  • 1 tsp maple syrup

  • 1/2 tsp garlic powder

  • 1 tbsp tahini

  • 2 large pita wraps

  • 2 tbsp avocado oil for frying

Directions

  • Remove stems from your mushroom caps and slice into thin strips. Chop your cucumber, tomato, lettuce, pickle and onion into desired topping sizes and set aside.
  • Heat a large skillet on medium heat and add your cooking oil. When your oil is hot, add your sliced portobellos to the pan. Fry for 5 minutes then stir and continue to fry for another 5 minutes. In a small bowl, mix together your all spice, garlic powder, cinnamon, nutmeg, chilli powder, oregano and salt.
  • Once your mushrooms are starting to turn golden brown, add 1/2 tsp of your spice mix and stir. lower heat to low and continue to fry for another 10 minutes. In another bowl, combine your vegan mayo, maple syrup, sriracha, tahini and garlic powder. Stir well to combine.
  • Use a knife to carefully slice open your pita wrap. If you have a microwave, it helps to microwave them for around 10-15 seconds to help loosen them up. Add your veggies first followed by half of your portobello shawarma meat. Top with a generous amount of your sauce and fold your pita into a wrap. Enjoy.

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