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Portobello & Coleslaw Wraps<\/h3>\n
Makes 2 wraps<\/p>\n
- \n
- 1 large portobello mushroom cap, cut into 1\/4-inch-thick slices<\/li>\n
- 2 to 3 tablespoons bottled teriyaki marinade, or as needed<\/li>\n
- 2 cups bagged coleslaw or thinly sliced cabbage<\/li>\n
- 1\/4 cup vegan mayonnaise, plus more for wraps<\/li>\n
- 2 large (10- to 12-inch) whole-grain wraps<\/li>\n<\/ul>\n
Combine the portobello slices with enough teriyaki marinade in a medium skillet to coat generously. Cook over medium heat, stirring often, for 5 to 7 minutes, or until the sauce forms a nice glaze on the mushrooms.<\/p>\n
Combine the coleslaw with vegan mayonnaise in a mixing bowl and stir until well\ncombined.<\/p>\n
Spread mayonnaise on the top of each wrap, and arrange some of the slaw and mushroom slices down the center.<\/p>\n
Fold two sides of the wrap over the ingredients, and keep the ends tucked in as you roll it up snugly to enclose the ingredients. Cut in half with a sharp knife.<\/p>\n
Repeat with the remaining wrap and serve.<\/p>\n
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