Buffalo Mushroom Wrap


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


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


Cauliflower Rice:
24oz bag cauliflower rice
½ red onion, chopped
2 celery stocks, chopped
1 garlic clove, chopped
1 Tbsp olive oil
½ tsp JF Spicy Salt


Cabbage, shredded
JF Simple Mustard Vinaigrette
Avocado, sliced
Cilantro, coarsely chopped


Preheat oven to 350°. 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 grain-free 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!