This recipe shows you how to make a gluten-free vegan wrap made with jerk pulled mushrooms, almond flatbread, baked plantain, mango, avocado, and Jalapeño Lime Sauce. The recipe brings heat, sweetness, creaminess, and fresh fruit into one filling meal.
Ingredients
- 12 ounces trumpet oyster or oyster mushrooms
- ½ cup jerk sauce
- ½ ripe plantain
- 1 tablespoon coconut aminos
- 2 soft almond flatbreads make your own or use the cookbook
Toppings
- Fresh mango
- Avocado
- ½ cup jalapeño lime sauce from the cookbook
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Shred the mushrooms thinly and place in a skillet on medium-high. If they start to stick, add a splash of water until they release their own liquid. Continue to cook until the mushroom liquid has evaporated and the mushrooms begin to brown lightly in some areas, for 5 to 7 minutes.
- Add the jerk sauce and mix. Remove from the heat.
- Peel and cut the plantain into flat strips. Place the plantain on the parchment-lined baking sheet and brush with coconut aminos.
- Bake at 425°F for 12 to 15 minutes
- Assemble your wrap by adding the jerk mushrooms to your flatbread. Top with the baked plantain, fresh mango, and avocado. Drizzle with the Jalapeño Lime Sauce