This grilled Portobello mushroom and avocado wrap is a satisfying vegetarian option for lunch or light dinner.
The smoky flavor of the grilled mushrooms pairs beautifully with creamy avocado and crisp vegetables.
It's quick to prepare and perfect for meal prep or a fresh meal on the go.
Why You’ll Love This Recipe
- Grilling the Portobello mushrooms enhances their meaty texture and rich umami flavor.
- The creamy avocado adds smoothness and healthy fats, balancing the fresh vegetables.
- Using whole wheat tortillas adds fiber and makes the wrap more filling and nutritious.
Grilled Portobello Mushroom and Avocado Wrap
This grilled Portobello mushroom and avocado wrap offers a fresh, hearty vegetarian lunch, combining smoky mushrooms, creamy avocado, and crisp veggies in a whole wheat tortilla.
- Prep time
- 10 minutes
- Cook time
- 10 minutes
- Servings
- 2
- Yield
- 2 wraps
Ingredients
- 2 large Portobello mushroom caps, cleaned and stem removed (about 6 ounces each)
- 1 tablespoon olive oil, plus extra for brushing
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 ripe avocado, peeled, pitted, and sliced
- 1 cup baby spinach leaves, washed and dried
- 1/2 medium red bell pepper, thinly sliced
- 1 small cucumber, thinly sliced
- 2 whole wheat tortillas, 10-inch diameter
- 1 tablespoon fresh lemon juice
- 1 tablespoon plain Greek yogurt (optional)
- 1 clove garlic, minced
Instructions
- Prepare and Marinate Mushrooms Brush the Portobello caps with olive oil, then sprinkle smoked paprika, salt, and pepper evenly on both sides. Let sit for 5 minutes to absorb the flavors.
- Grill the Mushrooms Preheat grill or grill pan to medium-high heat. Grill Portobello mushrooms for 4-5 minutes per side until tender and slightly charred. Ensure mushrooms reach an internal temperature of 140°F (60°C) for safe consumption.
- Prepare Avocado Spread In a small bowl, mash the avocado with lemon juice, minced garlic, salt, and a dollop of Greek yogurt (if using) until creamy but still a little chunky.
- Assemble the Wraps Warm tortillas slightly for pliability. Spread avocado mixture evenly down the center of each tortilla. Layer grilled mushrooms, spinach leaves, red bell pepper, and cucumber slices on top.
- Wrap and Serve Fold the sides of the tortilla in and roll tightly to enclose the fillings. Slice each wrap in half diagonally and serve immediately.
Helpful Tips
- Choose firm and fresh Portobello mushrooms without blemishes for best results.
- To enhance the smoky flavor, add a splash of balsamic vinegar to the marinade.
- If you prefer, substitute the Greek yogurt with a vegan plant-based yogurt for dairy-free option.
- For extra crunch, add some toasted sunflower seeds or pumpkin seeds inside the wrap.
Storage and Make-Ahead
Wraps are best enjoyed fresh but can be wrapped tightly in plastic wrap and refrigerated for up to 1 day.
If storing, keep the avocado spread separate and assemble just before eating to prevent browning and sogginess.
Reheat the grilled mushrooms gently in a skillet over medium heat until warmed through, about 2-3 minutes, before assembling.
Frequently Asked Questions
Can I prepare the mushrooms ahead of time?
Yes, grill the mushrooms in advance and store them in an airtight container in the refrigerator for up to 2 days. Reheat gently before assembling the wrap.
Is this wrap suitable for vegans?
To make this wrap vegan, omit the Greek yogurt or use a plant-based alternative and ensure the tortilla contains no animal products.
How do I prevent the avocado from browning?
Mixing the avocado with fresh lemon juice helps delay browning. Assemble the wrap just before serving for best appearance and taste.
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