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Mushroom & Avocado Wraps

Rowena Humphreys


Another quick and simple recipe that's just perfect for a filling brunch

Yield: 4 wraps (20cm tortillas)
Time: 15 minutes active time

  • 1 tbsp of olive oil
  • 1 clove of finely chopped garlic
  • Generous helping of freshly ground pepper
  • 300g of sliced button mushrooms
  • Bunch of coriander 
  • 1 whole avocado
  • 1 lemon juiced

Warm the olive oil on a medium heat, add the garlic and once the aroma of garlic is generated, add the mushrooms and a generous helping of freshly ground pepper. For for about 8-10 mins. See note below.

As the mushrooms begin to brown add a handful of roughly chopped coriander and the juice of half a lemon (about 2tbsp - but feel free to add for taste), turn up the heat and fry off the liquid and then set aside. 

Meanwhile spoon out the avocado into a bowl mash it up (I use a potato masher to do this).

Then take a tortilla and toast it - I do this by putting the tortilla straight on to a gas hob on high for about 10 seconds on each side - it's easy and you get a nice charring effect and you can do this simultaneously on a few hobs. To avoid burning your fingers obviously turn off the gas before removing and turning over.

Now to assemble...spread a quarter of the avocado on one side of the tortilla, then spoon soon mushrooms on top, then fold in half and then quarters. Chomp away, these won't last long!

Eat & enjoy! xx

Mushroom & Avocado wrap

NOTE: Rather than keep adding oil when the pan begins to dry I add water as this keeps the fat content down, it means that the mushrooms aren't greasy and it still tastes great as you will have the taste of the garlic, lemon and coriander. 

Also note that I didn't add salt, you can if you like but often you can just add a little more lemon juice to enhance the flavour instead - this is much healthier. Try it out for yourself