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!
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.
