Mushroom wraps with garlicky yoghurt & Skillet potatoes – Vegetarian

Looking for a satisfying veggie wrap that hits all the right notes?

Say hello to these mushroom-loaded wraps with creamy garlic yoghurt sauce and golden, pan-“baked” potatoes on the side! It’s the kind of cosy, comfort food that feels indulgent but is secretly pretty healthy.

The mushrooms bring that umami magic, the yoghurt sauce adds a garlicky kick, and the crispy potatoes? Total game-changer.

Perfect for lunch, dinner, or a laid-back weekend treat. Minimal fuss, maximum flavour.

Wrap it up and dig in!

Ingredients: (for 4 wraps / 2 portions)

• 1 red onion
• spice mix of half a teaspoon each of: paprika, turmeric, coriander, cumin, garlic powder
• 5 grams barbecue seasoning
• 200 g white potatoes
• 4 medium tortilla wraps
• 1 clove garlic
• 100 g yogurt
• parsley + fresh mint
• 1 medium cucumber
• 20 ml sunflower oil
• 50 g butter
• ~70 ml water
• salt + pepper
• some olive oil
• 400 g pleurtous mushrooms (oyster mushrooms)

Preparation:
Rinse the potatoes thoroughly but leave the skin on, then slice them into thick wedges. Peel the onion, quarter it, and slice it evenly. Crush the peeled garlic using a garlic press. Wash the cucumber, slice it in half lengthwise, then cut into even half-moons.

Place the potatoes in a pan and add the water. Cover with a lid and let them steam for about 15 minutes. If there’s any water left afterwards, drain it off. Drizzle the potatoes with olive oil, sprinkle over half the spice mix, combine everything well, and cook for another 7 minutes or so, stirring now and then to get them nicely golden on all sides.

In a separate pan, heat a bit of olive oil and add the mushrooms, breaking them into roughly equal pieces with your hands. Sauté for 3–4 minutes. Then, add the butter, sliced onion, and the barbecue spices. Give it all a good stir and cook for another 6–8 minutes until everything is nicely softened and golden.

Line a baking tray with parchment paper and preheat the oven to 200°C. Place the wraps on the tray, drizzle them with olive oil, and sprinkle over the remaining spice mix. Pop them in the oven for a few minutes: just enough to get them lightly golden and nicely toasted.

In a bowl, combine the yoghurt with the crushed garlic and finely chopped herbs. Season with salt and pepper, then stir until everything is well blended.

Split the sauce into four equal portions and spread one on each wrap right after they come out of the oven, while they’re still warm and golden.

Separate the mushrooms into four equal parts and layer them onto each wrap.

Next, add the fresh cucumber slices. Fold each wrap tightly and secure it with a toothpick.

Enjoy them alongside the potatoes you prepared earlier.

If you try the recipe, let me know how you liked it! 😊

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