BBQ Asian Mushroom Wraps with Ube Fries

Suitable for Indigos - the cooling root veg fries help balance their fiery personalities!

Yield: 4 wraps

Wrap Ingredients:

3-4 king oyster mushrooms, sliced into rough batons (¼ inch thick)
1 pack cremini mushrooms, stems removed and quartered
1½ tsp minced ginger
2 tsp minced garlic
2 tbsp tamari
1 tbsp sesame oil
2 tbsp Naam Miso Gravy (optional)
½ tsp liquid smoke (optional)
3 tbsp hoisin
2 tsp lime juice
4 Boston bibb lettuce leaves (1 per wrap)
1 red bell pepper, sliced very thinly
1 orange bell pepper, sliced very thinly
1 package whole wheat wraps or whichever wraps you prefer
Ground black pepper, to taste

Ingredients for Fries:

3 sweet potatoes, skin on and cut into wedges
6 ube (purple yams), peeled and cut into wedges
3 sprigs fresh thyme, leaves removed and roughly chopped
Olive Oil
Salt and pepper, to taste

Method:

1. Preheat oven to 400 F.

2. Toss sweet potato and ube wedges in a bowl with salt, pepper, thyme and enough olive oil to coat (start with ½ cup). Place on a lined baking tray and roast for 30-40 minutes, stirring about halfway through.

3. Meanwhile toss cut mushrooms in a bowl with ginger, garlic, tamari, sesame oil, miso gravy, liquid smoke, hoisin, lime juice, and a pinch of black pepper. Place on a lined baking tray and roast for 20-25 minutes, stirring about halfway through so that the mushrooms don’t stick to the pan. (The sauce becomes sticky when it cooks). Remove from oven.

4. To build the wraps: Place a leaf of boston lettuce on an open wrap. Arrange bell peppers in a horizontal row, and do the same with the mushroom mixture. Roll wraps and cut in half. Serve warm with fries. Enjoy!