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.
Notes
You can also use a combination of a soy sauce, tamari, or Bragg liquid aminos plus a little oil instead of a prepared sauce.
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.