A few weeks ago I shared a sweet version of the popular tortilla hack, so this week I had to come back and share my favorite savory version of it. This wrap turned out so delicious- it tastes like something I would buy at a sandwich shop! I hope you enjoy this simple vegan tortilla wrap recipe.
What goes into the tortilla (listed in order of how you would place them in the tortilla)
- Mashed avocado with garlic powder, salt, and pepper.
- Mushrooms sautéed in balsamic vinegar, olive oil, garlic, salt, and pepper.
- Hummus
- Cherry tomatoes chopped and coated in balsamic vinegar, olive oil, garlic, salt, and pepper. Roasted in the oven for 20 minutes.
Preparing your tortilla wrap
To prepare my avocado, I mashed up 1/2 of a ripe avocado and added some garlic powder, salt, and pepper.
For the sautéed mushrooms, I opened and drained one small can of mushrooms. Then I added them to a pan and cooked them for about 5-7 minutes over medium heat, along with some olive oil, balsamic vinegar, minced garlic, salt, and pepper.
In the third quadrant of the tortilla, I added store bought hummus.
For the fourth quadrant, I washed and chopped a handful of cherry tomatoes. I tossed them in a bowl along with balsamic vinegar, olive oil, minced garlic, salt and pepper. Then I baked them in the oven for about 20 minutes.
Finally, I assembled the tortilla, folded it up, greased my pan with a little bit of olive oil, and toasted each side for about 2-3 minutes, so that the tortilla wrap came out nice and crispy.
Enjoy the video below, which shows the wrapping process.
If you liked this tortilla wrap, you might also like these other vegan sandwich recipes:
vegan “bacon, egg, and cheese” breakfast bagel
Vegan Tortilla Wrap
Ingredients
- 1 large tortilla
- 1/2 avocado
- 4 oz mushrooms or one small can
- handful cherry tomatoes
- 2 tbsp hummus
- balsamic vinegar
- olive oil
- 2 cloves garlic
- salt and pepper to taste
Instructions
- To prepare my avocado, I mashed up 1/2 of a ripe avocado and added some garlic powder, salt, and pepper.
- For the sautéed mushrooms, I opened and drained one small can of mushrooms. Then I added them to a pan and cooked them for about 5-7 minutes over medium heat, along with some olive oil, balsamic vinegar, minced garlic, salt, and pepper.
- In the third quadrant of the tortilla, I added some store bought hummus.
- For the fourth quadrant, I washed and chopped some cherry tomatoes. I tossed them in a bowl along with some balsamic vinegar, olive oil, minced garlic, salt and pepper. Then I baked them in the oven for about 20 minutes.
- Once all of the toppings are prepped, I created a slice from the edge of the tortilla to the middle.
- Finally, I assembled the tortilla, folded it up, greased my pan with olive oil, and toasted each side for about 2-3 minutes, so that the tortilla wrap came out nice and crispy.
