Mushreuban Wrap

INGREDIENTS

1 burrito size cassava tortilla (I use Siete)

1.5 teaspoons avocado oil mayo

1/4 teaspoon Dijon mustard 

smidge of harissa 

~1/2 cup mixed mushrooms (I use maitake and shiitake)

a small handful of spinach 

1/4 teaspoon fennel seed

1/4 teaspoon plus more garlic powder

salt

pepper

red cabbage sauerkraut (I use Hawthorne Valley)

shredded Swiss or Gruyère cheese

olive oil 

METHOD

1.  Prepare the sauce by mixing mayo, mustard, and harissa in a small bowl.

2. In a pan, heat up a little olive oil and then add in your mushrooms, fennel seed, garlic powder, salt, and pepper. Sauté until mushrooms are golden and then add spinach. Cook until spinach starts to wilt.

3. Place your tortilla on a flat surface and use a sharp knife to make a slit in the bottom half of the tortilla (refer to this video).

4. In the bottom left quadrant, spread your sauce.

5. In the top left quadrant, place sauerkraut.

6. In the top right quadrant, place mushrooms and spinach.

7. In the bottom right quadrant, place cheese.

8. Begin folding the bottom left quadrant over the top left quadrant. Keep folding (refer to this video).

9. Heat up a skillet and add a drizzle of olive oil. Spread it around. Place the wrap cheese side down and press using a spatula. Cook until the underside is golden brown and then flip. Cook for a few more minutes.

10. Eat straight from the pan. ENJOY!!