Grilled Mushroom & Asparagus Wrap
Recipe by Megan Horsley
Ingredients
12
Time
20m
Serves
2
Filled with heart-healthy fibre, folate-rich asparagus and b-vitamin-rich portobello mushrooms, these wraps are great for helping to reduce heart disease risk and for healthy development in pregnancy. The portobello mushrooms offer a great meaty texture which gives this wrap a great mouthfeel. Say hello to your new favourite lunch wrap!
Vegetarian
Lunch
Quick Meal
Ingredients
2 large
Spelt Wraps
3
Portobello Mushroom
1/2 bunch
Asparagus
1/4 cup
Coconut Aminos
1 Tbsp
Avocado Oil
1 tsp
Garlic Powder
2 leaves
Kale
1/4 cup
Sundried Tomato
1 clove
Garlic
1/3 cup
Mayonnaise
1/2 cup
Microgreens
1/4 cup
Red Onion
Instructions
1
Marinate the mushrooms in the coconut aminos avocado oil and garlic powder. Then grill on medium-high heat for 5 to 7 minutes or until cooked.
2
Meanwhile make the sun-dried tomato aioli by mixing the sun-dried tomatoes, garlic and mayonnaise. Spread this on each wrap.
3
Compile the wraps by adding the kale, onions, asparagus, mushrooms and sprouts into each wrap. Roll each wrap tightly and cut them in half to serve.
4
Substitutions: More protein? Swap out the mayonnaise for hummus. Vegan? Use vegan mayonnaise. No coconut aminos? Use tamari.
More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
