Mexican-style Vegetarian Wrap


1 onion
1 red pepper
1 green pepper
1 yellow pepper
1 garlic clove, crushed
8 oz mushrooms
6 tbsp vegetable oil
2 tbsp medium chili powder
salt and freshly ground black pepper
fresh coriander sprigs and 1 lime cut into wedges, to garnish
4-6 flour tortillas, warmed, to serve


1 ripe avocado
1 shallot, roughly chopped
1 green chili, seeded and roughly chopped
juice of 1 lime


  1. Slice the onion. Cut the peppers in half, remove the seeds and cut the flesh into strips. Combine the onion and peppers in a bowl. Add the crushed garlic and mix lightly.
  2. Remove the mushroom stalks. Slice the mushroom caps and add to the pepper mixture in the bowl.
  3. Mix the oil and chili powder in a cup, pour over the vegetable mixture and stir well. Set aside.
  4. To make the guacamole, cut the avocado in half and remove the stone and the peel. Put the flesh into a food processor or blender with the shallot, green chili and lime juice. Process for 1 minute, until smooth. Scrape into a small bowl, cover closely and put in the fridge to chill until required.
  5. Heat a frying pan or wok until very hot. Add the marinated vegetables and stir-fry over high heat for 5-6 minutes, until the mushrooms and peppers are just tender. Season well.
  6. Spoon a little of the filling on to each tortilla and roll up. Garnish with fresh coriander and lime wedges and serve with the guacamole.

Makes 2 servings.

Source: Essential Vegetarian