Mushroom Wraps

(6 portions)


400 grams closed cup white mushrooms
1 large white onion
2 spring onions
1 large carrot
1 bell pepper
2 salad tomatoes
1 can of any beans
4 tablespoons of olive oil
Salt & black pepper
Italian herbs
Chili powder (optional)
150-200 gr Cheddar cheese (mozzarella will work as well)
6 tortilla wraps

For the guacamole
2 ripe avocados
½ lemon or lime
Chilli flakes, salt & pepper
3-4 table spoons of olive oil


  1. Chop up the onion, spring onion, carrots into small pieces and mushrooms into medium slices
  2. Put a pan on a medium heat, add olive oil and wait until it’s thoroughly hot. Then add onions and carrots. Fry for about 2-3 minutes until the onion turns transparent.
  3. Increase the heat to maximum and add mushrooms. Stir them for 5-10 min until they turn golden brown.
  4. When juices are released, add salt, seasoning, bell pepper and chopped tomatoes, reduce the heat back to the medium level and leave under the lead for 10-15 min.
  5. Add spring onion and rinsed canned beans and leave for another 2-4 min.Leave to cool down a bit. Meanwhile make the guacamole.
  6. For the Guacamole: Destone the avocados and scoop the flesh into the bowl.
  7. Mash, slowly adding olive oil and juice from the half a lemon. If the mixture is too thick add some water until you reach the needed consistency.
  8. Season with salt, pepper, chilli powder (optional).
  9. Last step! Place tortilla wraps on a baking tray, spread the rest of the cheese on top and put in the oven (200 0C) for 5-10 min until cheese starts to melt.
  10. Divide mushroom-vegetable mixture into approximately equal 6 parts. Take tortilla and roll it up with mushrooms and cheddar cheese.
  11. Serve with guacamole and green salad.

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