Ahi Shawarma Wraps

Name: Ahi Shawarma Wraps
Yield: Serves 2–3
Ingredients: ½ lemon, juiced; ½ lemon, juiced; 2 tbsps. (30 ml) water; Pinch of salt; 2–4 high fiber tortillas (ideally with at least 3 grams fiber per serving); 2 tbsps. (15 g) roasted red bell peppers, chopped (can be bought already roasted in a jar); Head romaine or iceberg lettuce, chopped; Head romaine or iceberg lettuce, chopped; ¼ fresh red onion, diced; 2 tbsps. (8 g) fresh parsley, chopped; 2 tbsps. (30 g) tahini; 12 oz. (340 g) ahi tuna, chopped (or can also use shrimp, white fish, firm tofu, or raw chicken breast); 2 cloves garlic, crushed or finely minced; 12 oz. (340 g) ahi tuna, chopped (or can also use shrimp, white fish, firm tofu, or raw chicken breast); 12 oz. (340 g) ahi tuna, chopped (or can also use shrimp, white fish, firm tofu, or raw chicken breast); 12 oz. (340 g) ahi tuna, chopped (or can also use shrimp, white fish, firm tofu, or raw chicken breast); 12 oz. (340 g) ahi tuna, chopped (or can also use shrimp, white fish, firm tofu, or raw chicken breast); 2 tsps. (10 g) shawarma seasoning (I like the one by Pereg Natural); 2 tsps. (10 g) shawarma seasoning (I like the one by Pereg Natural); 2 tsps. (10 ml) olive, avocado, or coconut oil; 2 tsps. (10 ml) olive, avocado, or coconut oil; 2 tsps. (10 ml) olive, avocado, or coconut oil; ¼ white onion, chopped; 1½ cups (150 g) chopped mushrooms

Preparation info

Serves
2–3

Difficulty
Easy

Appears in

Love the Food that Loves You Back

By Illana Muhlstein

Published 2024

About

Ingredients

2 tsps. (10 ml) olive, avocado, or coconut oil
1½

Fish course
Sandwich
Dinner
Lunch
Pescatarian

Method

Spray a pan with oil spray; sauté 1½ cups (150g) chopped mushrooms, ¼ onion, and 2 cloves of chopped garlic over low to medium heat for 2 to 3 minutes.
In a small bowl, mix tahini with lemon and water until smooth and well combined; set aside.
Add chopped ahi tuna (you can buy it frozen and thaw it in the fridge).
Add a very generous amount