El Pastor Mushroom Shawarma Wrap

This Mexican inspired mushroom shawarma wrap is packed full of flavour and combines two amazing cuisines to make this delicious dish!

Done in 30 minutes

Serves 2

Dish by Tom Jackson

Ingredients

For the mushrooms

3 tbsp chipotle paste

1 tsp agave

1 tbsporange juice

1 tsp smoked paprika

1/2 tsp cumin

1 tsp soy sauce

1 tbsp olive oil

100g mixed mushrooms

2 slices, diced tinned pineapple

For the tahini sauce

50g tahini

1, diced garlic clove

1lime, juiced

1 tsp salt

50ml water

1 tsbp rose harissa

For the chopped salad

2, diced Persian cucumbers

1, diced red onion

15gcoriander

3 tbsp green chilli brine

1 tbsp olive oil

1 tsp salt

To serve

100g Oven chips

2tortilla wraps

1, sliced gem lettuce

Packed full of flavour, this completely vegan dish is inspired by the flavours of El pastor from Mexico and the traditional Lebanese shawarma! The chipotle paste and pineapple give your mushrooms punchy sweet and spice, the chopped salad brings brininess and the tahini sauce a creamy mellow flavour. The perfect vegan wrap!

Method

To make your marinade, combine chipotle, agave, orange juice, smoked paprika, cumin and soy sauce in a bowl. Season to taste with salt and a drizzle of olive oil.

Pour the marinade onto your mushrooms and allow them to sit while you make the tahini sauce.

Combine tahini, garlic, lime juice, salt and water. Mix the sauce until the tahini becomes nice and smooth, add more water if necessary. Then finish with the rose harissa. Set to one side.

In a mixing bowl, add your diced cucumber, onion, coriander followed by the brine from pickles of your choice, olive oil, salt and a squeeze of lime. Give it a mix and set to one side.

Now the mushrooms have marinated, heat a skillet to high and add the mushrooms. Allow the marinade to caramelise and the mushrooms to brown, finally add your diced pineapple pieces, cook for another 1-2 mins.

To serve, toast a large flour tortilla, pop down some freshly cooked chips, then your el pastor mushrooms, a handful of lettuce, then the pickled salad and finish with you tahini sauce.

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.