I was craving something “meaty”, and this simple wrap was the solution to wanting a warm and comforting meal.

INGREDIENTS:

2 Portobello mushrooms
¼ cup of buffalo sauce (I like Primal Kitchen)
Grain free tortillas (I like Siete)

Cauliflower rice:

24 oz bag of frozen cauliflower rice
½ of a red onion, chopped
2 stocks of celery, chopped
1 garlic clove, chopped
1 Tbsp of olive oil
½ tsp of JF Spicy Salt

TOPPINGS:

Cabbage, shredded
JF Simple Mustard Vinaigrette
Avocado, sliced
Cilantro

PROCESS:

Preheat oven to 350°F. Spread buffalo sauce on one side of the mushrooms and put in oven. Let mushrooms roast for about 10 minutes. Flip mushrooms over and spread buffalo sauce on the remaining side. Increase oven temperature to 380°F and let the mushrooms roast for an additional 10 minutes. Flip the mushrooms again, spread a layer of buffalo sauce, and put back in the oven. Once the mushrooms are crunchy, they are ready to be taken out.

In a large pan on medium high heat, sauté the garlic, celery, onion, and cauliflower rice in olive oil and mix everything in evenly. Let the rice sit for a few minutes and season with JF Spicy Salt.

Heat the tortilla and put cauliflower rice on the base. Top with cabbage, JF Simple Mustard Vinaigrette, avocado, cilantro, and a mushroom on top. Drizzle a little bit of buffalo sauce and enjoy!