• People

    Serves 4

  • Prep Time

    25 min.

  • Grilling Time


the Ingredients

Lumin Veggie Wrap Us


  • Completed step ¼ cup fresh Italian parsley leaves, finely chopped
  • Completed step 2 tablespoon extra-virgin olive oil
  • Completed step 1 tablespoon fresh lemon juice
  • Completed step 1 fresno pepper, finely chopped
  • Completed step 1 scallion, ends trimmed, finely chopped
  • Completed step 1 garlic clove, finely chopped
  • Completed step 1 teaspoon dried oregano
  • Completed step 1 teaspoon white wine vinegar
  • Completed step ¼ teaspoon kosher salt
  • Completed step ¼ teaspoon black pepper


  • Completed step 2 avocados
  • Completed step 4 cherry tomatoes, roughly chopped
  • Completed step 1 shallot, finely chopped
  • Completed step 1 fresno pepper, finely chopped
  • Completed step ¼ teaspoon kosher salt
  • Completed step 3 portabello mushrooms
  • Completed step Olive oil
  • Completed step 2 shallots, cut in half lengthwise
  • Completed step 1 lime, cut in half crosswise
  • Completed step 4 flour tortillas (8 inches)
  • Completed step 1 red bell pepper, diced
  • Completed step ¼ head red cabbage, shredded
  • Completed step Sprouts

Special Equipment

  • Griddle – Lumin Electric Grill


  • In a medium bowl whisk the chimichurri ingredients. Set aside until ready to serve.
  • In a medium bowl mash the avocados. Add the remaining guacamole ingredients and stir to combine. Cover with plastic wrap, pressing the wrap directly onto the surface of the guacamole to prevent it from browning. Refrigerate until ready to serve.
  • Cut away the stems and any curled edges around the rims of the portabello mushrooms. With a spoon gently scrape away the dark gills that might be holding dirt. Wipe clean. Brush both sides with oil.
  • Prepare the grill for griddle setup. With the grill in the off position and cool, replace the right-side grate with the griddle. Preheat the grill with the control knob in the medium position for 10 to 15 minutes.
  • Brush the griddle with oil. Brush the cooking grate clean with a stainless steel bristle grill brush.
  • Place the mushrooms and shallot halves on the griddle, and cook over direct medium heat, with the lid closed, until tender, turning once. The mushrooms will take 8 to 12 minutes and the shallots will take about 20 minutes. Remove from the grill as they are done. Cut the mushrooms and shallots into thin slices.
  • Grill the lime halves on the cooking grate, cut side down, until nicely marked by the grill, about 4 minutes. Remove from the grill.
  • Warm the tortillas on the cooking grate, two at a time, over direct medium heat, for about 30 seconds, turning once. Repeat with the other two tortillas.
  • Squeeze the juice from the grilled lime into the guacamole and stir to combine.
  • Wrap up some chimichurri, guacamole, mushrooms, shallots, bell pepper, cabbage, and sprouts inside each tortilla. Serve immediately.

Let's Gear Up

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