Made these vegetarian wraps using leftover stir fried Portobello mushrooms and king Oyster mushrooms. I roasted the mushrooms whole with garlic and Gochugaru chili oil then let them cool before slicing and then stir frying them with the pan drippings.
The mushrooms go in the wrap together with Frisee Lettuce, cheddar cheese and a cashew nut pesto. The cashew nut pesto had cashews, basil, spinach, Parmesan cheese, garlic, olive oil, and season with salt and pepper.
I used this combo for a pasta dish in a previously post I recently shared, so this is just a repurposing of the same ingredients with a few extra others.
Oh theres also scrambled eggs in it as well, which are just scrambled eggs with butter. The melted cheddar cheese and buttery fluffy eggs paired so well, making the wrap that much more yummy!
Super delicious wrap for our staff supper to end the day!
