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.

open vegan shawarma wrap in a blue plate — Fries in a shawarma wrap, yes please, luckily mine aren't fried! Not that it matters - you do you!

Ingredients

The complete list of ingredients with measurements, can be found in the full recipe card below.

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.

a close up of cooked mushrooms — Marinated shawarma mushrooms

Janelle's Tips

When assembling your wraps, set everything up in a production line - veggies chopped, sauces ready, fries hot, so you can work quickly and keep everything warm.

When rolling, keep the filling slightly off-center. Fold the bottom in to enclose it, then roll firmly for a snug wrap.

For easy handling (and to keep it all together), wrap your finished shawarma in parchment paper and twist the ends like a bonbon.

Prefer a bowl? Skip the bread and pile everything into a bowl, try it over rice or greens instead.

Storage

Store any leftover marinated mushrooms in the fridge for up to 2 days, and cook them fresh when you're ready to eat for the best texture.

french fries, lettuce, onion cooked mushroom, tomato and pickles on pit bread

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

Vegan Shawarma Wrap

Vegan shawarma wrap is a flavorful Lebanese-inspired recipe made with meaty mushrooms marinated in Middle Eastern spices, then wrapped in soft pita with fresh vegetables, tangy pickles, crispy fries, and creamy sauces for a bold, plant-based street food experience.

Prep: 5

Cook: 25

Marinate: 30

Total: 1

Servings: wraps

Author: Janelle Hama

Course: lunch, Main Course

Cuisine: Lebanese, Middle Eastern

Diet: Gluten Free, Vegan

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Ingredients

Shawarma Seasoning

1 tablespoon Allspice
1 tablespoon Cumin
1 tablespoon Sumac
1 tablespoon Ground Coriander
1 tablespoon Turmeric
½ tablespoon Cracked black pepper
1 teaspoon Salt (or to taste)

Mushroom Shawarma

4 cups Mushroom sliced
3 tablespoon Cilantro (fresh coriander), chopped
3 cloves Garlic crushed
3 tablespoon Avocado Oil or extra virgin olive oil

Trimmings and Sauces

1½ med Tomato thinly sliced
5 servings Fries (see notes below)
1 med White onion thinly sliced
Toum (garlic sauce)
5 pieces Pita bread
⅓ small Iceberg Lettuce head shredded
Middle Eastern Pickles
Shawarma sauce
½ small Lemon freshly squeezed (optional)

Instructions

Marinate Mushrooms

In a large bowl, combine mushrooms, all shawarma spices, cilantro, oil, and garlic. Cover and refrigerate for at least 30 minutes.

Prepare Vegetables

Thinly slice tomatoes, onion, and lettuce. Drain pickles and set aside.

Cook Fries and Mushrooms

Air fry, bake or fry the fries until golden.
Meanwhile, sauté the marinated mushrooms in a hot pan over medium-high heat with a splash of oil until tender and wilted.
For extra texture, cook a few minutes longer until some pieces turn lightly crispy. Drain any excess liquid.

Assembly

Add all trimmings to taste.
Wraps (Lebanese pita): Separate each loaf into two layers. Spread toum, add veggies, fries, mushrooms, pickles, and shawarma sauce. Roll tightly.
Wraps (regular pita): Spread toum inside pockets, fill with mushrooms, fries, veggies, pickles, and sauce.
Bowls: Layer lettuce, mushrooms, fries, veggies, pickles, and sauce. Top with a dollop of toum and a squeeze of lemon juice.