Curried Portobello Wraps with Tzatziki & Zucchini

I’m a big fan of curry — Japanese curries, Indian curries, curried chicken salad, vegetables tossed in olive oil and curry, pretty much everything curry. I’m game. Mmmm just the thought of this decadent aroma wafting throughout my home gets my hunger going. The golden yellow combo of potent spices and herbs awakens the senses and feels like a big hug on the inside. 

Curry dishes are typically warm, heavy meals that are most enjoyed on chilly days but being stuck mostly indoors these days and craving comforting dishes is one reason to grab your curry spices from the back of your spice drawer and make something refreshing and new. 

I’ve been taking advantage of this newfound time and making the most of it spending qt with my man in the kitchen and experimenting with different ingredients. Nows the time to have a balance of traditional, comforting meals (whatever that is to you; what you grew up eating and what you normally cook), to deviating from the norm and testing out new recipes. 

In this flavorful meal, we sauté portobello mushrooms in curry, ghee, olive oil, salt and pepper and combine it with a variety of textures and flavors to make one delicious wrap that’s fresh, satisfying and delicious. Not your typical saucy curry, but instead we infuse the flavor into mushrooms and combine with cooling tzatziki, crunchy zucchini, sweet cherry tomatoes, creamy avocado and feta, fresh oregano and crisp lettuce. 

Hope you guys enjoy as much as I did! xx

Ingredients

1/2 cup cooked quinoa

2 portobello mushrooms, sliced into 1/2” thick pieces

1 tsp ghee + 1 tsp extra virgin olive oil 

Curry spice

Tortillas of choice (I use Siete Foods gluten-free chickpea tortillas)

Tzatziki (recipe below)

Zuccini, sliced thin lengthwise

Avocado

Cherry tomatoes 

Lettuce of choice 

Feta cheese

Fresh oregano

Microgreens (optional)

For the Tzatziki

1/2 cup full fat greek yogurt

1/2 cucumber, julienned 

3 garlic cloves 

Handful fresh dill, rough chop

Squeeze fresh lemon or lime

Sea salt and black pepper

Instructions

1. Begin by making the tzatziki. In a small bowl, combine ingredients and stir until well-combined. Add salt and pepper to taste. Set aside.

2. In a medium-sized pan, heat ghee and olive oil on medium-high heat. 

3. Sauté the mushrooms, flipping to make sure both sides get a nice coat of ghee/olive oil. Add a generous seasoning of curry and continue to cook the mushrooms until softened, fragrant and golden brown. 

4. Heat the wraps on low heat for 1-2 minutes on a large pan and place them on a plate. 

5. To assemble your wrap, slather a generous dollop of tzatziki in the center of the tortilla.

6. Layer on the lettuce plus more tzatziki and season with fresh cracked pepper.

7. Add one piece zucchini and spoon quinoa on top. 

8. Next, add cherry tomatoes, curried portobellos and avocado.

9. Top with crumbled feta, oregano and micro greens, enjoy!