Grilled Mushroom & Asparagus Wrap

Recipe by Megan Horsley



Cook Time


Prep Time



Serves 02

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!


  1. 1

    Marinate the mushrooms Turkish in the coconut aminos avocado oil and garlic powder. Then grill on medium-high heat for 5 to 7 minutes or until cooked.

  2. 2

    Meanwhile make the sun-dried tomato aioli by mixing the sun-dried tomatoes, garlic and mayonnaise. Spread this on each wrap.

  3. 3

    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. 4

    Substitutions: More protein? Swap out the mayonnaise for hummus. Vegan? Use vegan mayonnaise. No coconut aminos? Use tamari.

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