These Portobello Mushroom Wraps with Creamy Coleslaw will really surprise you! The creamy and tangy combo of the mushrooms and coleslaw come together in a unique and flavorful way!
These wraps are so packed with flavor that adding anything else would be gilding the lily. That being said, if you like a bit of spice, you can add a bit of sriracha or spicy mustard to the mix. Even with the time it takes to sauté the mushrooms—which lend a “meatiness” to these wraps—these wraps should take no more than 10 minutes to make.
These wraps are perfect for an at-home or portable lunch packed in a snug BPA-free plastic container. All you need to complete the meal is some fresh fruit! For dinner, add a baked potato and a steamed green vegetable or salad.
How to Make Portobello Mushroom Wraps with Creamy Coleslaw
You don't need a formal recipe—just follow the simple steps and see how the ingredients are arranged in the photo of the open wrap below!
The ingredients you’ll use, below, are enough to make 3 to 4 wraps, but you can make one or two if that’s all you need.
Full directions for how to make Portobello Mushroom Wraps with Creamy Coleslaw are in the printable recipe card below.
Portobello Mushroom Wraps with Creamy Coleslaw FAQs
How should I store leftover wraps?
The best way to store your leftover wraps is by storing each component separately. Store the mushroom filling, coleslaw, and wraps in their own separate air-tight containers in the fridge for up to 5 days. When you're ready to eat a wrap, you can quickly combine all of the components together and enjoy!
Can I add other ingredients to my wraps?
The great thing about these wraps is that they are so versatile! You can easily add different ingredients to personalize them to your taste. Try adding some sliced bell peppers, cucumber slices, mashed avocado, or anything else your heart desires.
Portobello Mushroom Wraps with Creamy Coleslaw
- 2 large portobello mushroom caps sliced, about 8 oz
- teriyaki or other flavorful Asian sauce like ponzu (see note)
- 1 bag coleslaw cabbage about 8 oz, see note
- vegan mayonnaise
- whole-grain wraps at least 10 inches in diameter
- Cut the portobello caps into ¼ inch-thick slices.
- Combine the portobello slices with a generous amount of sauce in a medium skillet.
- Cook for about 5 minutes, stirring often, or until the mushrooms have lost their raw quality and have absorbed most of the sauce.
- Meanwhile, combine the slaw (or half of the slaw if you have a 16 oz bag) with vegan mayo to your liking. This will be too much slaw for two wraps, but you can store what’s left over and use it as a salad the next day.
- Spread more mayo on the surface of the wrap, and arrange some of the slaw and mushroom slices down the center. Fold two edges part way over the ingredients, then roll up snugly.
- Repeat for another wrap, or save the leftover ingredients to make a similar wrap the next day.
An 8 oz bag of slaw will be more than enough, but if all you can find is a 16 oz bag, that’s fine; you’ll find other ways to use it up. The kind of slaw that has a mix of cabbage and carrots is very nice in these wraps.
As mentioned at top, you can embellish these with srirarcha or spicy mustard if you want a flavor burst.