These vegan mushroom wraps are quick and easy to rustle up! Full of juicy mushrooms, spinach, avocado and more, they make a delicious on the go meal or dinner in a hurry.

A wholemeal wrap cut in half, filled with juicy mushrooms and salad.

Table of Contents

Ingredient tips
Step by step pictures
Substitutions and variations
Serving
Storage
More easy recipes
📖 Recipe

For a quick meal, or a portable lunch to take to work, wraps are always a good choice. What we love about these mushroom filled wraps is that they're full of meaty texture and spicy umami flavour!

These vegan wraps are easily customisable to suit the veggies you already have in the fridge. But if you can, I recommend you try them with vegan garlic mayo, fresh spinach, cherry tomatoes or red pepper, avocado slices, and fresh parsley because they all go so well together with the mushrooms!

These Mushroom Wraps are...

Umami rich
Juicy
Smoky
Slightly spicy
Garlicky
Herby
Quick
Portable
Vegan
Dairy-free
And can easily be made gluten-free too!

Ingredient tips

Here’s everything you need to make these yummy mushroom and veggie wraps:

Ingredients o n a white surface: mushrooms, olive oil, garlic, tortilla wraps. smoked paprika, cumin, cayenne pepper, pepper, dried herbs, soy sauce, spinach, avocado, parsley, cherry tomataoes and garlic mayo.

Mushrooms: Regular button mushrooms work great in this recipe, as do chestnut or cremini mushrooms. You can also use a variety of mushrooms like portobello mushrooms or oyster mushrooms for different flavour profiles.

Spices and seasoning: We use a combination of smoked paprika, ground cumin, dried herbs, cayenne pepper, black pepper, and sugar together with soy sauce to create an irresistibly smoky and flavourful glaze that coats the mushrooms. If you aren't keen on heat, you can leave out the cayenne pepper for a milder taste.

Step by step pictures

Here's a visual guide on how to make our easy vegan mushroom wraps. For the full, adjustable and printable recipe, see the recipe card at the end of the post.

Let's start by making the filling:

Step 1 - Fry the mushrooms in olive oil.

Adding garlic to sliced mushrooms in a skillet.

Step 2 - Add the garlic, turn down the heat and fry for another minute.

Adding spices, herbs and soy sauce to garlic and mushrooms in a skillet.

Step 3 - Stir in the dry seasonings and soy sauce.

Sauteed mushrooms with the cooked down spice and soy sauce glaze.

Step 4 - Continue to cook for 1 - 2 more minutes, stirring frequently, until the sauce is more sticky.

Dark, shiny sauteed sliced mushrooms coated in herbs and spices.

Sometimes mushrooms release a lot of water during cooking. Make sure to cook down this liquid before adding the flavourings. That's how you get the best mushrooms covered in a delicious glaze that won't make your wraps soggy and drip their juice everywhere!

Now it's time to make your wraps!

Folding the base of a wrap over the folded sides.

Step 5: Layer up your fillings across the centre of a tortilla wrap. We start by spreading some garlic mayo, followed by spinach, then the cooked mushrooms as well as avocado, and topped with cherry tomatoes and fresh parsley.

Step 6 - Fold the wrap. To make closed wraps, fold the wrap inwards at both ends. For open wraps, just fold one end.

Step 7 - To roll up the wrap, fold the bottom flap over the filling, tuck the filling in and then continue rolling the wrap to finish.

A tortilla wrap topped with mayo, spinach, cherry tomatoes, sauteed mushrooms and chopped parsley.

Substitutions and variations

Gluten-Free Option: Use your favourite brand of gluten-free wraps, or use crisp romaine lettuce as an alternative to wraps. Be sure to use a GF brand of soy sauce or tamari.

Soy-Free: Coconut aminos is a good alternative to soy sauce.

For a more mushroom gyros style wrap, you can swap the tortilla wraps for pita bread and fill them with the sautéed mushrooms, vegan tzatziki, lettuce, tomatoes and red onion.

Switch up the veggies: Feel free to customise your wraps with your favourite veggies like red bell peppers, grated carrots, cucumber sticks, watercress, rocket/arugula etc...

For a protein boost, you can swap some of the mushrooms for tofu, like in our tofu wrap recipe!

For an extra burst of flavour, you can sprinkle some nutritional yeast over the cooked mushrooms before assembling the wraps.

Serving

The best way to enjoy these wrap is straight after making them!

But they are still delicious when cooled down, so are great for a packed lunch.

You can serve them with fries, potato salad or hummus for a more filling meal.

A stack of three mushroom, spinach, tomato and avocado wraps.

Storage

Wraps are best served fresh on the day they are made, but you can keep them in the fridge for up to 2 days.

To reduce sogginess if making wraps in advance, make sure to dry any greens you use very well and choose less wet veggies to reduce moisture. e.g. red peppers instead of juicy tomatoes.

You can also store the sautéed mushrooms in the fridge for up to 3 days, in a covered dish.