By Kwayera & Ellouise Simpson
Oyster mushrooms and hummus wrap
5 steps
Prep:5minCook:6min
Perfect lunchtime wrap with savoury flavours, accompanied by these oyster mushrooms which are a great meat substitute.
Updated at: Wed, 16 Aug 2023 23:58:31 GMT
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
20
High
Nutrition per serving
Calories467.3 kcal (23%)
Total Fat20.3 g (29%)
Carbs56.6 g (22%)
Sugars18.2 g (20%)
Protein22.9 g (46%)
Sodium1166.6 mg (58%)
Fiber17.3 g (62%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
75goyster mushrooms
dry wipe & pulled apart
30ghummus
homemade
40gmixed salad
rinsed & dry
2 piecesiceberg lettuce
washed, dried & shredded
2gpiri piri seasoning
0.5red onions
peeled & diced
15goil
400gchickpea
tinned, rinsed & drained
30mllemon juice
80ggreek yoghurt
1 clovegarlic
peel & crushed
3gsalt
1 tablespoontahini paste
60mlwater
cold
2gcumin powder
2gpaprika powder
Instructions
Step 1
To make the hummus. Place chickpeas, lemon juice, Greek yoghurt, garlic, salt, tahini paste, cold water, cumin powder and paprika powder into a food processor and blitz to make a purée. Set a side.
Step 2
Prep oyster mushrooms by gently pulling apart the mushrooms into medium chunks.
Step 3
In a medium frying pan, add oil, seasoning and saute the mushrooms for 3-4 mins. Set aside and cool
Step 4
Place the wrap in a clean frying pan on a low heat, warm on both sides 1-2mins, do not brown as you will find it difficult to wrap.
Step 5
Place wrap on a plate ready to build, smooth the hummus on the wrap and then add the mushrooms and salad and fold.
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