Avocado, White Bean, and Arugula Wraps With Crispy Shiitake Mushrooms
Instead of a ho-hum lunch, make up a batch of these delicious vegan wraps and just try to wait until noon to dig in.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegnews.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Whisk
- Measuring spoon
- Measuring cup
- Colander
- Can opener
- Spoon
- Peeler
Ingredients
- 8 ounces shiitake mushrooms, stemmed and thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon salt
- avocados
- , pitted
- 1 (15.5-ounce) can white beans, drained and rinsed
- 2 tablespoons oil- or dry-packed sun-dried tomatoes, chopped
- 1 teaspoon salt, divided
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ¼ teaspoon crushed red pepper flakes
- 4 cups arugula, lightly chopped
- 2 small radishes, thinly sliced
- ½ large cucumber, peeled, seeded, and cut lengthwise into thin spears
- 4 (10-inch) tortillas
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