What are the main ingredients in MUSHIE-STUFFED WRAPS?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

What is the nutritional information of MUSHIE-STUFFED WRAPS?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare MUSHIE-STUFFED WRAPS?

BEFORE YOU GET GOING: Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe! HEAT THE WRAPS: Wipe down the pan and return to a medium heat. Heat the wraps one at a time for 10-15 seconds per side until warmed through but still pliable. Be careful not to overheat, otherwise they become dry and too crispy to fold. KALE & PEPPERS: Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Use your hands to gently massage the kale until softened and coated in oil. Wipe down the pan and return to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Add in the chopped piquanté peppers and toss together. Cover with a plate to keep warm and set aside for serving. GOLDEN MUSHIES: Return the pan to a medium-high heat with some oil and a knob of butter. When hot, pan fry the sliced mushrooms for 6-8 minutes until soft and golden, shifting as they colour. In the final 2 minutes, mix in the Cajun Rub to taste. You may need to do this step in batches, adding more oil and butter in between. Remove from the pan on completion and season to taste. TOAST THE SEEDS: Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. SPICY DRESSING: Mix the turmeric and hummus together with 2 tsp of oil. Season to taste and add some finely chopped chilli, if you’d like. WRAP IT UP: Time to assemble the scrummy, veg-packed wraps! Smear the spicy hummus in the center of a wrap. Top with the kale, grated carrot, mushrooms, and fresh rocket. Sprinkle over the pumpkin seeds and any remaining fresh chilli to taste. Repeat with the other wraps. Look at you go, Chef!

What should be prepared from my kitchen to make MUSHIE-STUFFED WRAPS?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

MUSHIE-STUFFED WRAPS

When we say stuffed, we mean with nutrients AND flavour! Golden portobello mushies in Cajun spice, piquanté peppers, kale, fresh chilli, fragrant turmeric hummus, all in scrumptious gluten-free wraps.

MUSHIE-STUFFED WRAPS

with turmeric hummus, fresh carrot & emerald kale

Hands on Time: 20 - 45 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Carrots
Chilli
Chillies
Gluten Free Wraps
Green Leaves
Hummus
Kale
NOMU Cajun Rub
Portobello Mushrooms
Pumpkin Seeds
Sweet Piquanté Peppers
Turmeric

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter

Serves 1

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
TOAST THE SEEDS
Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
GOLDEN MUSHIES
Return the pan to a medium-high heat with some oil and a knob of butter. When hot, pan fry the sliced mushrooms for 5-7 minutes until soft and golden, shifting as they colour. In the final 2 minutes, mix in the Cajun Rub to taste. Remove from the pan on completion and season to taste.
KALE & PEPPERS
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Use your hands to gently massage the kale until softened and coated in oil. Wipe down the pan and return to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Add in the chopped piquanté peppers and toss together. Cover with a plate to keep warm and set aside for serving.
SPICY DRESSING
Mix the turmeric and hummus together with 1 tsp of oil. Season to taste and add some finely chopped chilli, if you’d like.
HEAT THE WRAPS
Wipe down the pan and return to a medium heat. Heat the wraps one at a time for 10-15 seconds per side until warmed through but still pliable. Be careful not to overheat, otherwise they become dry and too crispy to fold.
WRAP IT UP
Time to assemble the scrummy, veg-packed wraps! Smear the spicy hummus in the center of a wrap. Top with the kale, grated carrot, mushrooms, and fresh rocket. Sprinkle over the pumpkin seeds and any remaining fresh chilli to taste. Repeat with the other wrap. Look at you go, Chef!

Pumpkin Seeds - 10g
Portobello Mushrooms - 2
NOMU Cajun Rub - 10ml
Kale - 50g
Sweet Piquanté Peppers - 50g
Turmeric - 1.25ml
Hummus - 50ml
Chilli - 1
Gluten Free Wraps - 2
Carrots - 120g
Green Leaves - 20g

Download the Recipe

Serves 2

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
TOAST THE SEEDS
Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
GOLDEN MUSHIES
Return the pan to a medium-high heat with some oil and a knob of butter. When hot, pan fry the sliced mushrooms for 6-8 minutes until soft and golden, shifting as they colour. In the final 2 minutes, mix in the Cajun Rub to taste. You may need to do this step in batches, adding more oil and butter in between. Remove from the pan on completion and season to taste.
KALE & PEPPERS
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Use your hands to gently massage the kale until softened and coated in oil. Wipe down the pan and return to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Add in the chopped piquanté peppers and toss together. Cover with a plate to keep warm and set aside for serving.
SPICY DRESSING
Mix the turmeric and hummus together with 2 tsp of oil. Season to taste and add some finely chopped chilli, if you’d like.
HEAT THE WRAPS
Wipe down the pan and return to a medium heat. Heat the wraps one at a time for 10-15 seconds per side until warmed through but still pliable. Be careful not to overheat, otherwise they become dry and too crispy to fold.
WRAP IT UP
Time to assemble the scrummy, veg-packed wraps! Smear the spicy hummus in the center of a wrap. Top with the kale, grated carrot, mushrooms, and fresh rocket. Sprinkle over the pumpkin seeds and any remaining fresh chilli to taste. Repeat with the other wraps. Look at you go, Chef!

Pumpkin Seeds - 20g
Portobello Mushrooms - 4
NOMU Cajun Rub - 20ml
Kale - 100g
Sweet Piquanté Peppers - 100g
Turmeric - 2.5ml
Hummus - 100ml
Chilli - 1
Gluten Free Wraps - 4
Carrots - 240g
Green Leaves - 40g

Download the Recipe

Serves 3

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
TOAST THE SEEDS
Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
GOLDEN MUSHIES
Return the pan to a medium-high heat with some oil and a knob of butter. When hot, pan fry the sliced mushrooms for 6-8 minutes until soft and golden, shifting as they colour. In the final 2 minutes, mix in the Cajun Rub to taste. You may need to do this step in batches, adding more oil and butter in between. Remove from the pan on completion and season to taste.
KALE & PEPPERS
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Use your hands to gently massage the kale until softened and coated in oil. Wipe down the pan and return to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Add in the chopped piquanté peppers and toss together. Cover with a plate to keep warm and set aside for serving.
SPICY DRESSING
Mix the turmeric and hummus together with 2 tsp of oil. Season to taste and add some finely chopped chilli, if you’d like.
HEAT THE WRAPS
Wipe down the pan and return to a medium heat. Heat the wraps one at a time for 10-15 seconds per side until warmed through but still pliable. Be careful not to overheat, otherwise they become dry and too crispy to fold.
WRAP IT UP
Time to assemble the scrummy, veg-packed wraps! Smear the spicy hummus in the center of a wrap. Top with the kale, grated carrot, mushrooms, and fresh rocket. Sprinkle over the pumpkin seeds and any remaining fresh chilli to taste. Repeat with the other wraps. Look at you go, Chef!

Pumpkin Seeds - 20g
Portobello Mushrooms - 4
NOMU Cajun Rub - 20ml
Kale - 100g
Sweet Piquanté Peppers - 100g
Turmeric - 2.5ml
Hummus - 100ml
Chilli - 1
Gluten Free Wraps - 4
Carrots - 240g
Green Leaves - 40g

Download the Recipe

Serves 4

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
TOAST THE SEEDS
Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
GOLDEN MUSHIES
Return the pan to a medium-high heat with some oil and a knob of butter. When hot, pan fry the sliced mushrooms for 6-8 minutes until soft and golden, shifting as they colour. In the final 2 minutes, mix in the Cajun Rub to taste. You may need to do this step in batches, adding more oil and butter in between. Remove from the pan on completion and season to taste.
KALE & PEPPERS
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Use your hands to gently massage the kale until softened and coated in oil. Wipe down the pan and return to a medium heat. When hot, sauté the kale for 3-4 minutes until wilted. Remove from the pan and return to the bowl. Add in the chopped piquanté peppers and toss together. Cover with a plate to keep warm and set aside for serving.
SPICY DRESSING
Mix the turmeric and hummus together with 1 tbsp of oil. Season to taste and add some finely chopped chilli, if you’d like.
HEAT THE WRAPS
Wipe down the pan and return to a medium heat. Heat the wraps one at a time for 10-15 seconds per side until warmed through but still pliable. Be careful not to overheat, otherwise they become dry and too crispy to fold.
WRAP IT UP
Time to assemble the scrummy, veg-packed wraps! Smear the spicy hummus in the center of a wrap. Top with the kale, grated carrot, mushrooms, and fresh rocket. Sprinkle over the pumpkin seeds and any remaining fresh chilli to taste. Repeat with the other wraps. Look at you go, Chef!