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Jerk Pulled Mushroom Wraps
Ingredients
6 leaves of lettuce or flatbread of choice
Pulled Mushrooms:
1 lbs of oyster OR lion’s mane mushrooms, pulled into thin strips (oyster) or very small pieces (lion’s mane)
5 tbsp coconut aminos
1/2 tsp onion granules
1 tsp garlic granules
½ tsp ginger powder
1 ½ tsp dried thyme
¼ tsp black pepper
¼ tsp cinnamon
¼ tsp allspice
½ tsp smoked paprika
¼ tsp ground nutmeg
Cayenne to taste
1 tbsp lime zest
⅓ cup chopped green onions
See my Jerk Sauce Here: https://youtube.com/shorts/Mr21XRb8VmA
Toppings:
2 ripe plantains, cut into 12 pieces + coconut aminos for brushing
1 mango, diced
1 avocado, diced
Cilantro Lime Sauce:
One large bunch of fresh cilantro
1 clove garlic
1/4 cup lime juice
1 pitted medjool date
1/2 cup hemp seeds
1/2 cup water (adjust to desired consistency)
OPTIONAL:
1/2 tsp salt or to your taste
INSTRUCTIONS:
Prepare cilantro-lime sauce by combining all the ingredients in a blender and blending until smooth.
Preheat the oven to 400F on convection. If you don’t have convection, preheat to 425 F.
Combine the seasonings and coconut aminos. Add spice mixture and green onions to the pulled mushrooms and mix thoroughly.
Spread the mushrooms evenly onto a parchment-lined baking sheet.
Bake for 15-20 minutes or until some of the mushrooms have browning. If you’re not using a convection oven, bake an additional 5 minutes and mix halfway through baking time.
Brush pieces of plantain with coconut aminos to coat evenly all over. Bake at the same temperature as the mushrooms for 10 minutes or until soft.
Assemble your wraps by adding pulled mushrooms, plantain, mango, avocado, and cilantro-lime sauce. Enjoy!
