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OYSTER MUSHROOM PITA WRAP

Here is a simple and tasty quick meal, tender, savory oyster mushrooms sautéed with warm spices, wrapped in soft pita with crisp veggies and creamy sauce.
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Ingredients
  

INGREDIENTS FOR MARINATED MUSHROOMS

  • 200g or 1.5-2 cups shredded oyster mushrooms
  • 1/2 teaspoon turmeric powder
  • 1 heaped teaspoon smoked paprika
  • 1 teaspoon cumin powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt

INGREDIENTS FOR AVOCADO CREAM

  • 1 large ripe avocado
  • 1 a few sprigs of coriander leaves
  • 1 a few sprigs of flat leaf parsley leaves
  • Juice of half a lemon or lime medium size
  • salt to taste

INGREDIENTS FOR HARISSA DRESSING

  • 3/4 cup plant based yoghurt
  • 2 tbsp = 2 tsp lemon juice
  • 1 tbsp harissa paste
  • 1 tsp sweetening
  • 1/2 tsp pink Himalayan salt or to taste

INGREDIENTS FOR OYSTER MUSHROOM WRAP

  • Pan fried mushrooms
  • 2-3 pita bread
  • 1 cup shredded cabbage or lettuce
  • 1/2 medium size purple onion thinly sliced
  • 1/2 medium size capsicum thinly sliced
  • micro greens (optional)
  • or choose your own wrap veggies

Instructions
 

METHOD FOR MUSHROOMS

  • *Shred or thinly slice mushrooms
    *Add mushroom to a med-large bowl and sprinkle with the rest of ingredients
    *Toss mushrooms so they are well coated and set aside to marinate for at least 20-30 minutes
    *Now heat a medium size pan adding 1/2 - 1 tablespoon light tasting oil. Once oil is heated add marinated shredded mushroom and pan fry until golden and slightly crispy.
    *Remove from pan and set aside in a bowl.

METHOD FOR AVOCADO CREAM

  • *Scoop out avocado and place in a blender
    *Finely chop coriander and parsley leaves and add to avocado with lemon juice and salt
    *Blend until smooth and creamy
    *Set aside until ready to assemble wrap.

METHOD FOR HARISSA DRESSING

  • *Place the ingredients in a blender and blend until creamy and smooth.
    *Add more water as needed, adjust seasoning to your liking.

ASSEMBLE YOUR WRAP

  • *If pita bread is not freshly made heat until soft and flexible (pan or microwave for 10-15 seconds)
    *Spread the base sauce avocado cream on the pita. Add the shredded cabbage, onion, capsicum and micro greens, then top with sauteed mushrooms.
    *Drizzle with harissa dressing, wrap it up and enjoy.