Harissa mushroom wrap with beetroot hummus

This Greek-inspired dish is full of flavour and makes for a festive appetiser or complimentary side dish to Mediterranean-inspired meals.

Are you looking for a plant-based meal that’s bursting with flavour? Get wrapped up and feed your body and soul with juicy harissa mushroom wraps with beetroot. Recipe by Instant Pot.

Serves: 4-6
Prep time: 20 minutes
Cooking time: 15 minutes

Ingredients for the harissa mushrooms

  • 250g large brown mushrooms, sliced
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp liquid sweetener of choice (agave syrup/maple syrup)
  • 1 tsp harissa paste
  • 1 tsp tamari or soy sauce
  • Pinch of sea salt

To serve

  • Wrap of choice
  • Beetroot hummus
  • Plant tzatziki
  • Fresh leaves, rocket, or salad greens
  • Pickled red onions
  • Pickled radishes


  1. To make the harissa mushrooms, add the marinade ingredients to a bowl and mix well. Add the sliced mushrooms and cover with the marinade. Allow to sit for 10-15 minutes and give them a good mix again. Air fry the mushrooms on 200C for 15 minutes or until golden brown with crispy edges.
  2. To assemble the wrap, heat the wrap, add a layer of beetroot hummus and then load the wrap with the harissa mushrooms, greens, pickles and generous dollops of plant tzatziki.
  3. The wrap can also be folded and enjoyed for school or work lunches too.

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