Monday, July 21, 2008

Roasted Red Pepper and Mushroom Baked Wrap

This dish is based off of a wrap I had on the weekend at a place called Marathon Grill, a wrap I thought could be much improved. The chanterelle mushrooms give a wonderful flavour and texture to the filling, and they are complemented by the smoked paprika. The cheese is entirely optional here, but it does add a bit of salty, fatty, flavour which is nice. I used Veganrella, which I have never had before and which I have to admit is rather interesting/nasty on its own. But when mixed with other flavours it really works. I also baked the wrap which begs the question: when does a wrap become a chimichanga?

Makes 2 wraps
- 1 tbsp oil
- 2 large flour tortillas
- 1 portabello mushroom, sliced
- 1 roasted red pepper, skinned and sliced
- 1/2 cup chanterelle mushrooms
- water
- 1/2 tsp chili powder
- 1/2 smoked paprika
- salt and pepper to taste
- 1/2 cup roasted garlic hummus
- shredded vegan cheese

Preheat oven to 450 degrees
1. Heat oil in a frying pan over medium heat. Fry portabello mushrooms for 5-7 mins, until mushroom softens and begin to release its water. Add a splash of water, if needed. Add roasted pepper to the pan and fry for 2 mins.
2. Add chanterelle mushrooms and fry for 3-4 mins, until they begin to soften a bit. Add spices and season to taste, adding a splash of water to help mix all the spices into the mushrooms. Remove from heat.
3. Spread 1/2 of the hummus in a thick layer in the middle of each of the tortillas. Top with 1/2 of the mushroom mixture. Top that with as much cheese as you see fit. Wrap up, tucking in ends, and place seam side down on a baking sheet.
4. Spray each wrap lightly with oil. Bake for 20-25 mins, until golden. Let cool, then serve. You can eat it with a fork, or let it cool more and eat it with your hands.


Chris said...

When it's deep fried of course ;-)

kindkitchen said...

Yup, deep fried=chimi!

That wrap looks great. Another winner :)

Debbie said...

Oh my gosh. I will definitely have to make this. It looks and sounds fantastic.

Ashie Cupcakes said...

Question Vegan Dad, is smoked paprika the same as regular paprika? Or will it actually say smoked paprika on the package?

Vegan Dad said...

Ashie Cupcakes,
Smoked is different than regular and is something you are more apt to find in a bulk food store than the grocery aisle. Of you can't find it, use regular and add a few drops of liquid smoke in.

Erin said...

Eh, baked wraps/chimis/enchiladas...they're all fine by me.

twoveganboys said...

These look great. We made the tangy burritos over the weekend. I have just one word to say, "AWESOME!" They were terrific V-dad. Great recipe. Even the leftovers are heavenly. Hope you have a wonderful week.


Bianca said...

I actually love the taste of Vegan Rella. It's definitely no Teese, but it's good in its own right. I bet its wonderful with the mushrooms!

Mers said...

I recently found Vegan Gourmet fake cheese at Loblaws in the health food section. I highly recommend it. The moz works really well for pizza, lasagna, etc.

The wraps look super yummy! I'll have to give them a try.

Mers said...

Oops. Just catching up on my backlog in Google Reader and hadn't gotten to the part where you have moved to Philly. No idea if Vegan Gourmet is available there.

Vegan Dad said...

I am just in Philly on a research trip. I will be back to Canada soon.

Mom said...

These were great! I did not use the cheeze and didn't miss it at all. The hummus is wonderful with the veggies. Salsa on top is also nice when serving.

Teresa said...

This sounds delicious! I love portabellos. :-)