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Shiitake Mushroom Wrap with Green Beans and Cherry Tomatoes

Shiitake Mushroom Wrap with Green Beans and Cherry Tomatoes

This recipe takes me back to my childhood days. You know, the ones where you would open your lunchbox to find the hand packed meal from your parents, including a wrap with all your favorite fillings. Sometimes, my mom would pop a little note in there with her favorite sayings to brighten my day. These memories have stuck with me throughout the years, especially now knowing how much love, care, and patience went into making those lunches. I wanted to recreate those memories, but in a grown up, vegan friendly way. So that’s what I did.

Tomatoes green beans and shiitake mushroom portrait

This shiitake mushroom wrap not only sounds easy, but it is easy to make! And the taste… beyond satisfying! A perfect balance of sensational ingredients mixing together to create pure bliss. Don’t believe me? Try it for yourself! 

To make this recipe, you will need 9 ingredients and 40 minutes. 

To start this recipe off, we will use a collection of wonderfully fresh vegetables including cherry tomatoes, green beans, onion, and shiitake mushrooms. From these ingredients, we are offered a good source of vitamin C, vitamin A, potassium, calcium, magnesium, protein, dietary fiber, and iron (just to name a few). We then wrap all of this up in a tortilla wrap, add some pepper and salt to season, and eat it!

Sliced shiitake mushroom on a chopping board portrait

The shiitake mushroom wrap with green beans and cherry tomatoes is the perfect meal for lunch or dinner because it’s:

  • Easy to make! 
  • Full of quality fresh ingredients.
  • Healthy.
  • A good source of dietary fiber – 8g per serve! 
  • Travel friendly. 

Storing a meal has never been easier than this. You simply need to place your wrap into an airtight container or wrap them in plastic wrap, and place them into the fridge for up to 48 hours. I truly love these for a quick, no fuss, on the go meal that I can prepare in advance and simply grab when I need them. A fun little trick I discovered for heating these up is to toast them under the grill or in a sandwich maker to have a crisp, toasty finish. 

Chopped tomatoes green beans and onion in a pot portrait

Because this meal is so easy to store and transport, I think they are fantastic for work lunches! Do you think so? Or simply indulge at home and feast upon some amazing vegan-friendly food, all guilt free. 

I hope you enjoy this recipe as much as I did. See you next time! 

Liked this recipe? Why not head over and check out our Kale, Broccoli and Avocado Hummus Wraps or the Breakfast Burritos.

Shiitake mushroom wrap with green beans and cherry tomatoes portrait

Ingredients
9
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves 4
Diet Type: Vegan
Allergens: Gluten, Mushrooms, Olives, Tomatoes

Ingredients

For the vegetables

  • 2 cups cherry tomatoes (cut in half)
  • 2 cups green beans (chopped)
  • 2 tablespoons olive oil
  • 2 medium onion (sliced)
  • 18 oz shiitake mushrooms (chopped)

For the topping

  • 4 small scallion (sliced)

For the seasoning

  • 1 tsp black pepper (ground)
  • 1 tsp sea salt

For the wrap

  • 4 tortillas tortilla wrap

Directions

  1. Preheat the oven to 430 F (225 degrees).
  2. Cover a baking tray with baking paper.
  3. Use a big bowl and mix the vegetables with olive oil, make sure it get's everywhere.
  4. Spread the vegetables on the baking tray, if needed use a second one.
  5. Make sure the vegetables don't overlap too much otherwise it will take longer until they are done.
  6. Roast them for about 30 minutes, and add the seasoning before serving.

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