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These wraps are definitely one of the sneakiest ways of eating tonnes of veggies without even realising it. They’re also another amazing example of how delicious and easy a plant-based meal can be. The Moroccan bake makes them ultra-filling, complimented with lots of colour, texture and flavour. Thanks for the delicious recipe Happy Skin Kitchen.

Serves 2


2 Gosh! Moroccan Spiced Bakes
7-8 chestnut mushrooms
1 carrot finely grated
About 1 cup of finely sliced purple cabbage
½ cup of sauerkraut
1 tablespoon of apple cider vinegar
1 tablespoon of lemon juice
2 tablespoon of tamari or soy sauce
1 fresh chilli finely sliced (optional)
A handful of spring green leaves

For the guacamole:

1 avocado
The juice of ½ lemon
Salt & pepper to taste

For the hummus:

1 can of drained and rinsed chickpeas
1 heaped tablespoon of tahini paste
1 clove of garlic
The juice of ½ lemon
½ teaspoon of cumin powder
Salt & pepper to taste


  1. Preheat oven to electric 200°c/fan oven 180°c/gas mark 4
  2. Add all hummus ingredients into a food processor and blend until smooth, for about 2-3 minutes. Set aside.
  3. To prepare the cabbage slaw, slice the purple cabbage as finely as you can and place it into a bowl with the lemon juice, apple cider vinegar and salt. Massage it in with your hands. Set aside.
  4. To make the guacamole simply peel and mash the avocado until you have a creamy consistency. Add the lemon juice, salt and pepper, and mix well.
  5. Chop the mushrooms into slices and place in a pan with a splash of olive oil, tamari or soy sauce and the chopped chilli (if using). Cook the mushrooms on a medium heat for about 5-7 minutes until all the water has evaporated.
  6. While the mushrooms are cooking place the Gosh! Moroccan Bakes in the oven for 15-20 minutes.
  7. To assemble the wrap: cut the end of the spring green leaf so you end up having a kind of “square”. With a sharp knife de-stem your spring greens. Spread the hummus on top, add three slices of the Gosh! Moroccan Bake, add a dollop of guacamole, some purple cabbage, the cooked mushrooms and the shredded carrot. Wrap the spring green as tight as you can, like a burrito. Cut the burrito into half and serve it with the leftover hummus. Irresistible!