Japexican Veggie Wrap
4 large cabbage leaves
1 lemon, juiced
2 teaspoons chili powder
salt and pepper, to taste
2 cups mushrooms, sliced
olive oil, as needed
soy sauce, to taste
1 red pepper, sliced
handful fresh spinach
2 large tomatoes, sliced
sesame seeds, to taste
1. Lay out cabbage leaves on a plate. In a small bowl, mash avocados into a thick but smooth guacamole. Add lemon juice, chili powder, salt, and pepper, to taste.
2. Saute mushrooms with olive oil, soy sauce, and red pepper. While the mushrooms are cooking in the pan, start spreading guacamole on each leaf, then place spinach on top of the guacamole so it sticks to the leaf.
3. Place the sliced tomatoes on top of the spinach, 1 more spoonful guacamole on top of the tomatoes for the mushrooms to stick to, and mushrooms.
4. Top it off with a pinch of sesame seeds and roll them in your hand like a taco and eat.
In this recipe, I used big leafs of fresh cabbage instead of lettuce because the ingredients are heavy and might break a lettuce leaf when rolled. Plus, I like cabbage and it worked really well with this recipe. The wraps really reminded my wife and I of a veggie taco but with an Asian kick. The soy sauce, the warm spicy mushrooms and the room temperature veggies seemed very "Asian", but eating the wraps like crunchy spicy tacos (crunch from the cabbage leaf) seemed very "Mexican". All in all, a low-fat, healthy satisfying fusion meal.
Source of recipe: This recipe was inspired by the want of a healthy, spicy, yummy veggie wrap. Started playing around in the kitchen and this is what my wife and I came up with.