Vegan Shawarma Wrap

Vegan shawarma wrap delivers all the bold, aromatic flavors of traditional Lebanese street food, just without the meat. Meaty mushrooms are marinated in a fragrant blend of Middle Eastern spices, then layered with crisp vegetables, tangy pickles, hot fries, and a drizzle of creamy sauces, all wrapped in soft pita bread.

If you’ve ever walked through the streets of Lebanon, you’ll know that the air is filled with the smell of sizzling shawarma turning slowly on vertical rotisseries.

Thanks to my signature shawarma spice blend, I’ve recreated this plant-based version that keeps every bit of nostalgia and flavor intact, it’s one of my all-time favorite street foods.

This recipe was inspired by a lovely lady named Nuha from the PBF Community Group. Feel free to join and share your wonderful food pics, questions, or just chat.

Ingredients

Let’s talk about what you’ll need for these wraps.

We start with fresh mushrooms; our “meat” in this recipe. They soak up the marinade like sponges, becoming tender, juicy, and packed with flavor. I’ve tried white cup, oyster, and king mushrooms for mushroom shawarma, and honestly, they all work beautifully, it’s just a matter of preference. Sliced white cup mushrooms are shown in the photos.

The marinade is where the magic happens: pungent crushed garlic (a must in shawarma) mingles with a range of warming spices, each one bringing its own unique depth. You’ll find them all listed in the recipe card below.

No Lebanese-style shawarma wrap (or plate) is complete without sauces. I like to pair mine with a smooth, nutty shawarma tahini sauce and fluffy, garlicky toum which have been linked in the recipe card below. 

Then comes the fun part - layering in fresh veggies like tomato, lettuce, and onion; Middle Eastern pickles we call kabees; and yes… fries in the pita wrap. It’s a Lebanese thing, and once you try it, you’ll understand why.