Spicy wraps with smokey oyster mushrooms and mango.

Welcome back everyone! I finally finished my exams today, so it’s urgently time for me to post some new recipes on here! I had this lovely spicy badboy waiting for you guys, so let’s get ready to get in the kitchen!

Lately I’ve been craving a lot of comfort food. Of course, when I have exams I don’t have time to spend many hours in the kitchen, so that’s probably one of the main reasons. But I also noticed that for the past two months my food choices most of the time came out of the “fast and easy” category. I’ve been enjoying the power of vegetables, and the endless possibilities and combinations there are to try out with them, a lot! At the start of this month I also did a (short) juice cleanse, and I’ve started to experiment with low carb food after that week. In the (short) future I’ll definitely share some of my favorite low-carb recipes with you guys as well! But for now, we’re gonna wrap things!

Two weeks ago I went to Vegan Summer Fest in Ghent for the first time, and it was AMAZING! So many beautiful organizations, talented people, yummy food trucks, and so much more! At the event I also when to check out a cooking demo by Wildgroei (they run a beautiful Dutch whole foods plant based blog). The recipe I’m sharing with you guys today was inspired by the tortillas they made at that demo 🙂 In their version they used homemade tortillas, a spicy Korean paste ( called “Gochujang”) and a dressing made with soy yoghurt. I didn’t have a lot of the ingredients they used at home at the moment I was craving these tortillas, so that’s why I created my own version! 🙂

I know I’m SUPER late on this, but I only recently tried Sriracha sauce and the vegan Sriracha mayo. I decided to combine those two in this recipe to create a spiciness that came a little close to the Gochujang they used in the original recipe. Ever since, I’ve been literally pouring Sriracha mayo over everything I eat (*really not kidding lol*). I normally don’t like spicy food that much, but this Sriracha madness is a total game changer! If you really don’t like your food spicy, then just start by adding half of what I suggest in the recipe, and taste if you like it like that. You can add a little more every time and find out how spicy food can go for you 🙂 The nice thing about these wraps is that the mango also softens the spiciness. Never would I have thought about adding fruit to this combo, but the result is extremely delicious! And did you know that you can eat the mango’s peel? I had no idea about that until they told me that at the cooking demo… Just like with apples for example, most of the mango’s vitamines are right underneath the peel. In my opinion, it tastes a bit bitter, but in combinations with the rest of the ingredients you won’t notice that at all.

If you want you can also easily make the dressing less spicy, so that it balances out your flavor palette. Add some more mayo, lemon juice, yoghurt, less hot sauce,… Feel free to experiment with it all! In this recipe I also used smoked paprika powder, which might be something not everyone has at home. Of course you can also easily use regular paprika powder instead, but what I love so much about the smoked one is that you really don’t need much of it to give that lovely smokey flavor to your food. So if you ever come across it, it’s definitely worth to try out!

I love to make wraps, but often get stuck in my basic stuffings and combinations. That’s why I was super happy with how these turned out! They’re super easy to make, ready in just a couple minutes, and the perfect comfort food for lunch or dinner! I hope you guys enjoy them as much as I did! I’ll definitely be making these again soon, especially now that autumn is peeking around the corner (or better said: busting in and blowing summer away). I’m ready for my favorite season and I’m already planning a lot of autumn-teamed recipes! Are you ready too?


  • What do you need? (4 wraps)
    4 tortillas (whole wheat)
    – 250 to 350g oyster mushrooms
    – 1 onion
    – 1 mango
    – crispy lettuce
    – grated carrots
    – 2 to 3 spoons vegan mayo
    – Sriracha sauce
    – 1/2 lemon
    – 1 tsp curry powder (2x)
    – 1 tsp smoked paprika powder
    – salt
    – 1/2 tsp cayenne pepper (2x)
    – tomato passata / sauce (just a couple spoons)
    – sesame seeds


  • How do you make it?
    Start by pulling the oyster mushrooms apart in smaller “threads”. Chop the onion and grate a carrot or two (if you’re not as lazy as me and don’t buy grated carrots in store). Cut the mango into small(er) cubes (with or without peel). Heat a bit of water in a pan and add the onion once it’s heated. Bake the onion for a couple minutes, then add the oyster mushrooms. Add more water (just bits) as soon as your veggies start sticking to the pan. Bake everything together for a couple minutes, until the mushrooms turn soft and “squishy” and have gained a darker colour. Add a couple spoons of tomato passata / sauce (amount to your own preference) and stir through. Season with salt (to your own taste), curry powder, cayenne pepper and smoked paprika powder. Add a (little) squeeze off Sriracha sauce as well. If you really like spicy food, you can double (or triple) the amount of curry, cayenne pepper and Sriracha. If you’re a fan of the smokey flavor, you can also add some more smoked paprika powder (be careful though, because the flavor gets too much quite fast in my opinion). Leave on the stove for just a little bit longer.In the mean time, add the mayo to a bowl and add just a little bit of water. Whisk well, and add some more water if the substance is still too thick to your liking. Add some curry powder, cayenne pepper and Sriracha sauce, and whisk well again. You can add a squeeze of lemon to it as well, to get a fresher taste. Whisk again for one last time and taste to see if it needs some more spices or lemon juice.Heat the tortillas in the microwave or in a pan (or leave them cold if you prefer so). Put 1/4 of the mushrooms in the middle, add some carrots and lettuce on one side, and some mango on the other. Drizzle with some spicy sauce and finish off with sesame seeds. Roll the bottom part of the tortilla towards the middle. Fold the left side to the middle and then fold the right side in as well, wrapping everything up tight.Sit back and devour this delicious comfort food!

One Comment Add yours

  1. mistimaan says:

    Looks yummy 🙂


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