Vegan Caesar Oyster Mushroom Chickpea Wrap
This Vegan Caesar Oyster Mushroom Chickpea Wrap is a delicious vegan wrap recipe.
Ingredients
Filling
- 1 8 oz box oyster mushrooms - ripped into small pieces
- 1 tablespoon soy sauce
- 1 tablespoon oil - divided
- ½ teaspoon salt
- black pepper to taste
- 1 teaspoon garlic powder - divided
- 1 can chickpeas drained
Tahini Caesar Dressing
- ⅓ cup tahini
- ⅓ cup water
- 1 tablespoon nutritional yeast
- 1 teaspoon capers
- 1 tablespoon soy sauce or aminos
- 1 teaspoon maple syrup
- 1 teaspoon dijon mustard
- ¼ cup parsley
- juice from ½ lemon
- salt/pepper to taste
Other ingredients
- 2 wraps of choice
- ½ cup chopped lettuce or green of choice
Instructions
- Preheat oven to 425 degrees.
- Toss mushrooms in soy sauce, half of the oil, black pepper and half of the garlic powder until fully coated. Add mushrooms to a sheet pan lined with parchment paper. Add chickpeas to the sheet pan and coat with oil, garlic powder and black pepper. Roast for 30-35 minutes.
- Add all dressing ingredients to a processor or blender, blend until smooth.
- Add cooked mushrooms and chickpeas to a large bowl along with lettuce. Pour dressing over and toss until fully combined.
- Add ½ of your filling to a warmed wrap or burrito shell and roll burrito style. I recommend googling how to do this.
Notes
This makes enough for two wraps.
Nutrition
Calories: 475kcalCarbohydrates: 37gProtein: 18gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 14gSodium: 1908mgPotassium: 951mgFiber: 8gSugar: 5gVitamin A: 813IUVitamin C: 12mgCalcium: 129mgIron: 6mg
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