Happy last Monday of November! So right before the holiday season begins (and with it all the feasting), I was thinking to share my lettuce-mushroom-tomato-wrap recipe that might be a good appetizer in a menu with multiple courses as well as a snack all by itself.
You will need (serves 2):
4 pieces of lettuce
500 g mushrooms
1 tablespoon (vegan) fresh cheese
100 ml veggie broth
salt, pepper and chili to taste, maybe garlic as well
And here is how to make these lettuce-mushroom-tomato wraps:
Clean the mushrooms and cut them and the onion as well into slices. Give some olive oil into a pan, add the onion and after a minute the mushrooms. After a few minutes add the broth. Let everything cook for about 5 minutes, add the fresh cheese and the parsley. Lower the temperature to a minimum. Cut the tomatoes, wash the lettuce. Now put first to lettuce onto the flatbread, then the tomatoes and at the end the warm mushrooms including the sauce. Seasoning with salt, pepper and chili. Wrap it up and enjoy!
PS: I also made the wraps by myself using flour, a bit of salt and water. Unfortunately I cannot share a recipe, cause the amounts of the ingredients always change with the type of flour you use. So you just have to figure it out by yourself. At least I can say that it is important to have a soft dough similar to a bread dough you bake in the oven. Form little balls in the size of a snowball and roll them out. Then fry them in a hot pan without any oil or butter. Just the flat dough. After there were dough bubbles and the surface starts to get brown (like it does while frying a pan cake), flip it to the other side. Let it fry as long as you prefer.