Lexi’s Lunch got its name because lunch is the favourite meal in our household. These mushroom and avo open wraps (from The South African Mushroom Farmers’ Association) are exactly the kind of lunch we love!
Why Open Wraps?
Lexi loves wraps and will always choose them over sandwiches. However, I’ve learned not to close her wraps. She likes to see exactly what’s inside them and she loves experimenting with folding them herself.
These open wraps are a great way to get in your daily dose of mushrooms (don’t forget all those amazing immune-boosting benefits I always talk about). They also make for an incredibly satisfying lunch………….. that’s quick and easy to put together.
Mushroom And Avo Open Wraps
For those that prefer a low-carb option swap out your normal wraps for low-carb ones.
For bread lovers, this makes a great topping for lightly toasted low-GI bread.
Open wraps make a great dish for breakfast or lunch. And they’re easy but impressive if you’re entertaining.
Mushroom & Avo Open Wrap
- 1 tbsp olive oil
- 300 g Big brown mushrooms thickly sliced
- ½ tsp paprika
- 80 g halloumi cheese sliced
- 160 g smooth cream cheese
- 2 tbsp fresh herbs (such as parsley and coriander) chopped
- 1 lemon zest and juice
- 4-6 wraps toasted if desired
- 1 tbsp parsley chopped
- salt and milled pepper
- 1 avocado sliced
- 1 handful rocket leaves*
- 2½ tbsp flat-leaf parsley torn
- Heat the oil in a pan and fry the mushrooms and paprika for 4-5 minutes, or until the mushrooms are cooked. Set aside.
- In the hot pan, fry the halloumi slices for 30-40 seconds per side and set aside.
- Combine the cream cheese, and lemon juice and zest in a small bowl.
- To assemble, place a toasted wrap on a flat surface and spread some of the cream cheese mixture down the middle.
- Top with the reserved mushrooms and halloumi cheese, and some avocado slices, rocket, and micro salad leaves.
- Serve immediately.
Have you seen my other mushroom recipes? No? Then head over to my RECIPE section for more great recipes that kids will love.
DISCLAIMER: This post was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipe and associated images. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and/or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway.