Overhead shot of Rachel Ama's Caribbean Wrap

Caribbean Mushroom Wrap

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Makes 4 wraps

What do Cardi B, Drake, and Rachel Ama all have in common? They are all (W)RAP STARS! Rachel Ama’s Caribbean Mushroom Wrap is transporting us to the tropics with it’s perfect balance of spicy Sticky BBQ Jerk Sauce and sweet Mango Salsa. This dish is the perfect meal for when you’re craving something filling and flavorful, but are on the go. This wrap has got your back!

If you’re reading this in the UK, wrap up whatever it is you are doing and head on over to any of our four UK locations! This dish and Rachel Ama’s other delicious menu items, Thai Green Curry, and BBQ Jerk Cauliflower, will only be available through November for World Vegan Month. Order now before they’re gone!



1 ripe mango, diced

1 red onion, finely chopped

1 green chillie, deseeded and finely chopped

Handful of fresh coriander, chopped

1 Tbsp lime juice

1 Tbsp extra virgin olive oil


Thumb of ginger, peeled and roughly chopped

6 cloves of garlic cloves, chopped

6 spring onions, chopped

1/4 scotch bonnet pepper, deseeded and chopped

1 1/2 cups ketchup

3 Tbsp soy sauce

2 Tbsp liquid smoke

1 tsp English mustard

2 Tbsp malt vinegar

2 tsp allspice

1/2 tsp cinnamon

2 Tbsp pure maple syrup

3 Tbsp water

2 1/4 king oyster mushrooms


4 large tortilla

2 cups red cabbage

2 cups romaine lettuce



Dice mango.

Peel and chop thumb of root ginger.

Shred cabbage and romaine lettuce.

Deseed and chop green chili and scotch bonnet pepper.

Chop red onion, fresh coriander, cloves of garlic, spring onions, and king oyster mushrooms.


In a large bowl, mix mango, red onion, green chili, coriander, lime juice, and olive oil together.


Sauté the spring onion, garlic, ginger and scotch bonnet pepper for 5 minutes until fragrant.

Add ketchup, soy sauce, liquid smoke, English mustard, malt vinegar, allspice, cinnamon, pure maple syrup, and water to the pan.

Simmer on low heat for 10 minutes, stirring occasionally.

Transfer from pan to a food processor, blending until smooth.


Sauté mushrooms on a medium to high heat until slightly browned.

If the mushrooms release a lot of water, continue to cook until the water has reduced. 

Remove mushrooms from heat and mix with the Sticky BBQ Jerk Sauce.

Season with sea salt to taste.


Lay out the tortilla wrap.

Add BBQ Jerk King Oyster Mushrooms, Mango Salsa, red cabbage lettuce, and freshly squeezed lime juice.

Roll tightly like a burrito, cut and serve.