Do you remember eagerly awaiting lunchtime in grade school? Discovering and devouring neatly packed sandwiches and treats in our paper bags or lunch boxes was a welcome break in the day. Bring back the excitement that made you watch the clock so closely by making yourself one of these wraps.
Ingredients
Shiitake Crisps
4 ounces shiitake mushrooms, stemmed and very thinly sliced
3 Tbsp olive oil
½ tsp salt
¼ tsp smoked paprika (optional)
Filling
Two 15.5-ounce cans white beans, drained and rinsed (or 3 cups cooked)
2 cups marinated artichoke hearts, drained
¼ cup sun-dried tomatoes (dry- or oil-packed), chopped
2 Tbsp fresh lemon juice
½ tsp salt
To Assemble
4 cups arugula, lightly chopped
2 small radishes, very thinly sliced
2 Tbsp fresh lemon juice
1 Tbsp olive oil
½ large cucumber, peeled, seeded, and cut lengthwise into thin spears
1 avocado, pitted and cut into thick slices
Four 10-inch tortillas
Method
Makes 4 large wraps
1. To make the shiitake crisps, preheat oven to 375°F. Line a baking tray with parchment. Place sliced mushrooms on the baking tray in a pile. Drizzle with olive oil and mix together with your hands. Arrange in a single layer and sprinkle with salt and paprika. Roast for about 25 minutes. Mushrooms are done when they are dark brown, almost burnt. Transfer to a paper towel-lined plate to cool.*
2. To make the filling, place white beans, artichoke, sun-dried tomatoes, lemon juice, and salt in the food processor. Pulse several times to combine into a thick, chunky mixture.
3. To assemble, place the arugula and radishes in a medium bowl. Drizzle with the lemon juice and oil and toss. Lay tortillas, one at a time, on a cutting board. Spread about ¾ cup of the white-bean mixture on the tortilla, leaving a ½-inch border. Place arugula over the bean mixture. Lay two cucumber spears and a couple of avocado slices on the bottom third of each tortilla. Sprinkle shiitake crisps on top. Roll, while tucking in the ends, into a burrito shape. Cut each wrap in half, on the diagonal, to serve.
*Make ahead: Shiitake crisps can be made one day in advance and stored in a covered container in the refrigerator.
