Recipe: Mushroom Shawarma Wraps

• 6 large mushrooms, sliced
• 3 cloves garlic, crushed
• ½ lemon, juice and zest
• 1 tablespoon soy sauce, or tamari sauce or coconut aminos for soy-free
• 1 tablespoon maple syrup
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil (or sub water)
• Salt and pepper to taste

Tahini Sauce

• 2 tablespoons tahini
• ½ lemon, juice and zest

To serve

• 4–8 wholemeal pita breads, regular or gluten-free
• 2 cups lettuce, shredded
• 2 medium tomatoes, cut into strips
• 1 medium cucumber, cut into strips

1. Toss the mushrooms, garlic, lemon, sauce, maple syrup and spices until combined.
2. Add the olive oil (or water) and mushrooms to a large fry pan over high heat. Sauté until the mushrooms are soft and cooked through. If the spices are cooking too quickly, add a dash of water to the fry pan to slow down the cooking. Season with salt and pepper to taste.
3. To make the tahini sauce, mix together the tahini, lemon and a dash of water until smooth. Mix in more water for a thinner sauce.
4. Top half the pita breads with mushrooms, lettuce, tomato, cucumber and tahini sauce. Fold over the bread to serve.

Source: Rainbow Nourishments & VegKit