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Mushroom Shawarma Collard Wraps With Garlic Spread

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The secret to the success of this recipe is allowing the mushrooms time to marinate. This helps them absorb all the shawarma spices, which are enhanced by the vibrant garlic spread and herbaceous cilantro. Each bite of the wrap is enhanced by the acidity of the cherry tomatoes and refreshing crunch of the cucumber. We hope you like them.

Mushroom Shawarma Collard Wraps With Garlic Spread
  • Prep Time: 15m
  • Total Time: 15m


For the Mushrooms

  • 2 c button mushrooms, thinly sliced
  • 1 small red onion, finely diced
  • 1/4 tsp. oregano
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. turmeric
  • 1 tbsp. raw apple cider vinegar
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. coconut aminos
  • pinch of chili powder
  • sea salt and pepper, to taste

For the Garlic Spread

  • 1 c raw cashews (soaked in water for two hours and then drained)
  • 5 garlic cloves, minced
  • 1/2 c filtered water
  • 2 tbsp. nutritional yeast
  • 1/2 tsp. apple cider vinegar
  • cayenne pepper, to taste
  • pinch of sea salt
  • pinch of black pepper

For the Wraps

  • 6 collard leaves
  • 1 Persian cucumber, cut into strips
  • 1 c cherry tomatoes, halved
  • 1/2 bunch of cilantro


For the Mushrooms

  1. Add all of the ingredients to a medium-sized mixing bowl and toss to combine. Make sure that the mushrooms are evenly coated with spices and liquids.
  2. Cover with plastic wrap and let the mushrooms marinate at room temperature for about 15 minutes.

For the Garlic Spread

  1. Add all of the ingredients to a food processor and puree until you get a smooth consistency.
  2. To avoid large chunks of raw garlic in the spread, you may need to stop blending, scrape down the sides of the food processor, and resume blending for a smooth spread.

For the Wraps

  1. To assemble the collard wraps, lay one collard leaf on a plate and spread about 1 tablespoon of the garlic spread across the leaf.
  2. Put your desired amount of mushrooms, cucumber, cherry tomatoes, and cilantro in each wrap and then roll it up. Repeat the process until you have rolled up all the wraps.
  3. A word to the wise: As temping as it may be to stuff your wrap with as many filling ingredients as you can, do not do that because it makes it very difficult to roll and eat. Enjoy!