Smoky Mushroom and Avocado Wrap
This vegan and gluten free “Bacon” and Avocado Wrap combines the smoky, sweet, salty flavor of bacon, with the rich creamy deliciousness of avocado, and the freshness of tomatoes and sprouts and wraps it all up in a gluten free spinach tortilla.
Ingredients
"Bacon"
- 1/4 cup real maple syrup
- 1/4 cup liquid smoke
I like Lazy Kettle Brand Hickory Liquid from Whole Foods - 1/2 tsp black pepper
- 1/2 tsp salt (or to taste)
- 4 large Portobello Mushrooms
- Grapeseed or other oil with a high smoke point for frying such as peanut oil or coconut oil.
Veggies
- 2 medium tomatoes heirloom if you can find them
- 2 medium avocados
- alfalfa sprouts
- salt and pepper to taste
Wrap
- 1 package tortilla wraps I used Mission Gluten Free Spinach Herb Tortilla Wraps
- Vegan Mayo I like Original Vegenaise
Instructions
"Bacon"
- In a gallon size zip lock bag combine ¼ cup of maple syrup, ¼ cup of liquid smoke, ½ teaspoon of salt and ½ teaspoon of pepper.
- Wash the four Portobello Mushrooms and slice in to ¼ inch slices. Add the sliced mushrooms to the marinade in the zip lock bag. Place in the Refrigerator for at least 20 minutes, then flip to marinate the other side.
- Heat a couple of Tablespoons of grapeseed oil or your oil of choice to a large frying pan and fry the marinated mushrooms until they are a golden brown color with caramelized edges. They will not be crispy. Place on a paper towel and blot off the excess oil.
Veggies
- Slice the tomatoes and cut each slice in half so it is crescent shaped and will easily fit in the wrap. Lightly salt the tomatoes before adding them to the wrap.
- Cut the Avocados in half, peal then in cut in to 1/8 slices. Lightly season with salt and pepper.
- Have the alfalfa sprout handy to assemble the wraps.
Wraps
- Heat a frying pan, large enough to fit the wrap when it is completely flat. There is no need to use oil.
- Heat the wraps, one at a time for about 3 minutes on each side. The second side will bubble up and you will have brown spots where the tortilla has browned.
- Remove the tortilla from the heat.
- Put a slather of mayonnaise down the center of the wrap. Add the mushrooms, tomatoes, avocado and sprouts being careful to leave about an inch at the top and inch at the bottom. This should be about 2” to 3” wide down the center of the wrap.
- Fold the top and the bottom of the tortilla down over the filling. Making sure that the top and bottom remains folded, start rolling the tortilla from the side, like a burrito.
- Place on a plate, folded side down, and cut the rolled wrap in to two pieces to serve!