Instructions
- Heat 1 tablespoon coconut oil in pan over medium-low.1 tablespoon coconut oil
- Add 3 cloves garlic and cook for 3 to 4 minutes.3 cloves garlic
- Add 1 cup mushrooms. Sauté for 5 to 7 minutes.1 cup mushrooms
- Reduce heat to low. Add 2 tablespoons coconut aminos and 2 tablespoon peanut butter. Cook for 5 minutes, stirring to prevent burning.2 tablespoons coconut aminos, 2 tablespoon peanut butter
- Rinse 1 head romaine lettuce under cold water and pat dry. Cut off root end to separate leaves. Gently peel away large, whole leaves and lay flat on plate.1 head romaine lettuce
- Spoon warm mushroom-peanut mixture into center of each lettuce leaf. Top with 1 carrots, ¼ cucumber , 3 radishes, and avocado to taste.1 carrots, ¼ cucumber, 3 radishes, avocado to taste
- Garnish with 2 tablespoons peanuts, Fresh chopped scallions to taste and Fresh cilantro to taste.2 tablespoons peanuts, Fresh chopped scallions to taste, Fresh cilantro to taste
- Serve and enjoy.
These vegan wraps are so fresh and delicious! Coconut oil and peanut butter add the perfect amount of nutty flavors and fat!
