Smoky Grilled Mushroom Wraps Recipe

About this recipe

Smoky Grilled Mushroom Wraps are a delightful, protein-packed vegetarian lunch option inspired by Indian flavors. Featuring tender button mushrooms, fresh lettuce greens, and capsicum, these wraps are grilled to perfection and drizzled with tangy chipotle dressing for a satisfying midday meal. Perfect for busy professionals, this dish combines convenience and taste, requiring only 30 minutes to prepare. Each bite is bursting with smoky, spicy undertones balanced by fresh, crisp vegetables. Nutritionally, these wraps offer an impressive 28g of protein per serving, catering to energy and muscle recovery needs while remaining gluten-free and egg-free. Pair them with a refreshing drink for a complete lunch experience.

Ingredients

• 100 g Coriander Leaves
• 1 pc (approx. 500 g to 800 g) Cabbage
• - Shrimps
• 500 g Tomato - Hybrid
• 348 g Wrap Tortilla
• 1 pc Avocado
• 150 g Sour Cream
• 200 g Table Salt
• 55 g Paprika Powder
• - Garlic Powder
• 400 G Rice Paper Sheets
• 180 g Button Mushroom
• 100 g Lettuce Green
• 500 g Onion
• 1 piece Yellow Bell Pepper
• 20 g Turmeric Powder
• - Ginger Powder
• 500 G Preserved Dried Salted Black Beans
• 275 g Del Monte Southwest Chipotle Dressing
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
• 25 g Whole Black Pepper
• 200 G Rock Salt Powder - Sprinkler 200 G

Instructions

1. 1. Wash and slice the mushrooms, onion, and capsicum into thin strips for easy grilling.
2. 2. Heat a pan over medium heat and add cooking oil, allowing it to warm slightly.
3. 3. Add the mushrooms, onion, and capsicum to the pan and sprinkle with garlic powder, ginger powder, turmeric, salt, and black pepper.
4. 4. Stir-fry the vegetables for 5-7 minutes until they are tender and slightly charred, then set aside to cool slightly.
5. 5. Soak rice paper sheets in warm water for 10-15 seconds until they become pliable, then lay them flat on a clean surface.
6. 6. Place a layer of lettuce green on the bottom third of each rice paper sheet for added crunch.
7. 7. Top the lettuce with the grilled vegetables and a spoonful of preserved dried salted black beans.
8. 8. Drizzle Del Monte Southwest Chipotle Dressing over the filling for a tangy flavor boost.
9. 9. Carefully fold the sides of the rice paper sheets inward and roll them tightly to form wraps.
10. 10. Heat the pan again and lightly grill the wraps for 2-3 minutes on each side to seal and warm them.
11. 11. Slice the wraps diagonally for a stylish presentation and serve immediately.