Mushroom Carnitas Wrap

🛒 Ingredients

• King Oyster Mushrooms 150 g · 41 kcal
• Olive Oil 15 g · 133 kcal
• Orange Juice 30 g · 14 kcal
• Lime Juice 8 g · 2 kcal
• Garlic 3 g · 5 kcal
• Yellow Onion 38 g · 15 kcal
• Ground Cumin 1 g · 4 kcal
• Smoked Paprika 1 g · 3 kcal
• Dried Oregano 1 g · 2 kcal
• Vegetable Broth 60 g · 3 kcal
• Flour Tortilla 45 g · 140 kcal
• Red Onion 20 g · 8 kcal
• Fresh Cilantro 5 g · 1 kcal
• Avocado 38 g · 60 kcal

👨‍🍳 Instructions

1. Clean the king oyster mushrooms and shred them lengthwise using a fork or your hands to create a 'pulled pork' texture. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add chopped yellow onion and cook until softened, about 5 minutes. Stir in minced garlic, ground cumin, smoked paprika, and dried oregano, cooking for another minute until fragrant.
3. Add the shredded mushrooms to the skillet. Pour in orange juice, lime juice, and vegetable broth. Season with half of the salt and black pepper. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until mushrooms are tender and have absorbed most of the liquid.
4. Remove the lid and increase heat to medium-high. Cook, stirring occasionally, until the liquid has evaporated and the mushrooms start to brown and crisp around the edges. This step is crucial for the carnitas texture.
5. While mushrooms cook, thinly slice the red onion. If pickling, combine with a splash of lime juice or vinegar and a pinch of salt. Dice the avocado and chop fresh cilantro.
6. Warm the flour tortillas. Fill each tortilla with the mushroom carnitas, top with diced avocado, pickled red onion, and fresh cilantro. Serve immediately with extra lime wedges.