Wesson Recipes

Shawarma-Spiced Mushroom Wraps with Chickpea Mayo

Product Locator

Cooking Time

15 minutes

Prep Time

15 minutes

Serving Size

4 wraps

Smoky, spiced, and packed with bold flavor, these Shawarma-Style Grilled Mushroom Wraps are the ultimate vegetarian-friendly dish for summer grilling. Marinated in a fragrant blend of Middle Eastern spices and grilled to perfection with Wesson Vegetable Oil, the mushrooms take on a meaty texture and deep caramelization that all food lovers will crave.

Wrapped in warm pita and layered with crisp tomato-onion salad, tangy dill pickles, and a creamy Wesson Chickpea Mayonnaise, these wraps offer a satisfying, plant-powered twist on a shawarma classic. Wesson oil not only helps develop that crave-worthy char on the mushrooms—it’s also the base of the rich, dairy-free mayo that ties the whole wrap together.

Looking for a lighter option? The grilled mushroom skewers can be served on their own as a flavorful side or appetizer—perfect for outdoor meals or adding variety to your summer grill menu.

Whether you’re hosting vegetarians or just grilling something new, this recipe delivers vibrant, satisfying flavor from the first bite to the last.

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CONTAINS:

Ingredients

Wesson Shawarma-Spiced Mushrooms

Mixed mushrooms (oyster, king, portobello) 2 lbs.

Paprika 1 tsp.

Kosher salt 1 tsp.

Cinnamon, ground 1/2 tsp.

Allspice, ground 1/2 tsp.

Cumin, ground 1/2 tsp.

Turmeric, ground 1/2 tsp.

Garlic powder 1/2 tsp.

Cardamom, ground 1/2 tsp.

Black pepper, ground 1/2 tsp.

Cinnamon, ground 1/2 tsp.

Lemon zest 1 lemon.

Lemon juice 2 tbsp.

Wesson Vegetable Oil 2 tbsp.

Mushroom Shawarma Wraps

Spiced mushrooms (from recipe above) 2 lbs.

Wesson Vegetable Oil 3 tbsp.

Wesson chickpea mayonnaise 1/2 cup.

Pita breads 4 .

Tomatoes, diced 1 cup.

Red onion, diced 1/4 cup.

Parsley, chopped 1/2 cup.

Lemon juice 1 tbsp.

Wesson Vegetable Oil 1 tbsp.

Dill pickle slices .

Lemon Chickpea Sauce

Wesson Mayonnaise 1/2 cup.

Chickpeas, rinsed & drained 1 can.

Lemon juice 2 tbsp.

Garlic 1 clove.

Method

Shawarma-Spiced Mushrooms

In a large bowl, combine all the spices, lemon juice, lemon zest, and Wesson Vegetable Oil.

Add the mushrooms to the bowl and toss them in the spice mixture. Let them marinate for at least 20 minutes.
Chef’s Tip: Any mushrooms will work for this recipe, but oyster mushrooms are ideal because they develop a meaty texture once grilled.

Mushroom Shawarma Wraps

Preheat a griddle or large frying pan to medium-high heat.

Add 3 tbsp of Wesson Vegetable Oil to the pan or griddle. Add the marinated mushrooms and cook for about 10 minutes, flipping occasionally, until they’re well browned and most of the moisture has cooked out.

Chef’s Tip: To create a nice crust, press down on the mushrooms with a spatula or burger press to force out excess moisture.

Transfer the cooked mushrooms to a cutting board and slice them thinly.

Lemon Chickpea Sauce

To make Wesson mayo, visit the recipe.

Combine all ingredients in a blender or food processor. Blend until smooth.

Chef’s Tip: you may need to scrape down the sides of the blender a few times to ensure the sauce blends well.

Assembly Method

In a small bowl, combine the diced tomatoes, red onion, and parsley. Dress with the lemon juice, Wesson Vegetable Oil, and season with salt.

Warm the pitas on the griddle pan. Spread about 2 tbsp of chickpea mayo on each pita, then top with 1/4 of the mushrooms, 1/4 of the tomato salad, and a few pickle slices.

Roll up the pitas and serve.

Chef’s Tip: This shawarma-style wrap pairs perfectly with Wesson’s Hearty Chop Chop Pink Salad for a complete meal.