Portobello Steak Wraps with Mexican Roasted Potatoes

Portobello steak wraps served with Mexican roasted potatoes is a delightful meatless meal that’s bursting with flavor and goodness. This plant-based dish is easy to prepare and a healthy twist on meat-based steak wraps.

A portobello steak wrap served on a square plate with a green salad and Mexican roasted potaotes.

Portobello Mushroom “Steak”

Portobello mushrooms are often referred to as the “steak” of the vegetarian world, and for a good reason.

These hearty fungi offer a meaty texture and a rich umami flavor that can satisfy even the most ardent carnivores.

When prepared right, Portobello mushrooms can become the star of any dish, including this fantastic and flavorful wraps recipe.

Two portobello mushrooms and 4 small cremini mushrooms with 2 raw jalapeno peppers on a square plate.

Adding The Mexican Touch

Amigos, you all know me, and of course I always need to add that Mexican touch to my non-Mexican dishes and recipes.

So of course you know I was going to be adding a delightful twist to our “steak” wraps by infusing them with the bold, vibrant Mexican flavors. I add roma tomato, white onion, and raw jalapeños for a perfect combo.

It’s a perfect combination of spices, colors, and textures coming together to create an incredibly flavorful vegan steak wrap.

Why You’ll Love This Recipe


  • These vegan steak wraps are incredibly easy to prepare and with minimal effort you have a healthy and delicious meal.
  • Perfect for meal prepping – just double or triple the recipe.
  • You can use the Portobello “steak” filling to make tacos and quesadillas too.
  • Mushrooms are a great meat substitute because they provide a strong umami flavor similar to meat. So it that’s your thing, then you’ll really love these plant-based wraps.
Raw russet potatoes ready to use for mashed potatoes.

Mexican Roasted Potatoes – The Perfect Side Dish

In my book, no meal is complete without a carb side dish, and I’ve got the perfect thing for these plant-based steak wraps – Mexican roasted potatoes.

These potatoes are perfectly spiced, crispy on the outside and tender inside. They make the ideal companion to the “steak” wraps. You’ll see!

Ingredients Needed

  • Portobello Mushrooms: These mushrooms have a fantastic umani flavor, perfect for a “meaty” taste and texture.
  • Cremini Mushrooms: They add a nice texture to the other ingredients.
  • Roma Tomato
  • White Onion: You could use yellow or shallots instead.
  • Garlic
  • Fresh Jalapeños: For a spicier touch use Serranos instead.
  • Salt & Pepper
  • Olive Oil
  • Wraps or Flour Tortillas: I used chipotle flavored wraps but you can use any flavor or just plain large flour tortillas if desired.
  • For Mexican Roasted Potatoes: Russet potatoes, garlic powder, paprika, cayenne pepper, salt, black pepper and olive oil.

Notes: For the potatoes you can also sprinkle in some Mexican oregano and a bit of cumin for a smoky touch.

Chopped tomato, onion, mushrooms and jalapeno pepper on a square plate.

How to Make Mexican Roasted Potatoes

It’s a good idea to get the potatoes started in the oven before beginning with the wraps since the potatoes take longer to cook.

Step 1: Preheat oven to 220°C or 428°F and line a baking sheet with baking paper or brush some oil on it. Cut the potatoes into wedges or cube or any shape you’d like as long as it’s even-sized pieces.

Step 2: Mix all the spices in a large bowl until well combined. Toss in the potato pieces until they are well coated. Spread over a baking sheet and roast in center of oven for 30-40 minutes. Gently stir now and then to prevent burning.

Roasted potatoes with Mexican spices served in a brown bowl.

How to Make Portobello Steak Wraps

While the potatoes are roasting you can prepare the mushroom wrap filling.

Step 1: Heat the oil in a large skillet then add the onion and sauté until soft and translucent. Then add the sliced mushrooms and cook until they have softened and are a little crispy.

Step 2: Mix in the garlic, jalapeño, and chopped tomato, sprinkle salt and pepper over the ingredients. Cook until the tomato breaks down and is nearly absorbed. Make sure to stir now and then.

Plant-based Portobello steak wraps served with a chipotle flour tortilla.

How to Serve

Warm up the wraps then add the mushroom steak filling and roll up. Slice in half if desired.

Serve with some Mexican roasted potatoes and a small green salad for good measure. Serve immediately and enjoy!

Roasted potatoes with Mexican spices served in a brown bowl.

FAQs – Your Burning Questions Answered

Here are some common questions you might have about Portobello “Steak” Wraps:

  1. What’s the best way to clean Portobello mushrooms?
    Cleaning Portobello mushrooms is a breeze. Gently wipe the caps with a damp paper towel to remove any dirt. Do not soak them because mushrooms absorb water and you’ll end up with a soggy filling.
  2. What tortillas work best for these wraps?
    Large wraps or burrito size flour tortillas are excellent choices. You can also use lettuce leaves for a low-carb alternative.
  3. Are Portobello “Steak” Wraps suitable for meal prep?
    Absolutely! You can prepare the Portobello “steak” filling in advance and store it in the fridge. You should double or triple the recipe for meal prepping. Assemble your wraps when you’re ready to eat for a fresh and delicious experience.
  4. Can I customize the level of spiciness in the Mexican roasted potatoes?
    Of course! Adjust the amount of cayenne powder or omit altogether to suit your heat preference.
  5. Can I serve Mexican roasted potatoes with other dishes? Yes of course you can. They go perfectly with just about all main dishes or even just as a snack with ranch dressing or vegan nacho cheese.

More Mushroom and Potato Recipes to Try

Portobello Steak Wraps with Mexican Roasted Potatoes Recipe

These Portobello “steak” wraps served with Mexican roasted potatoes are a vegan dream come true.

They combine the earthy richness of Portobello mushrooms with the zesty flavors of Mexican cuisine, and the result is nothing short of a mouthwatering meal.

Even if you’re not a full-time vegan, this dish is worth a try. It’s healthy, satisfying, and, most importantly, it’s downright delicious.

A portobello steak wrap served on a square plate with a green salad and Mexican roasted potaotes.

Portobello Steak Wraps with Mexican Roasted Potatoes

Nancy Lopez & MexicanMadeMeatless.com
Portobello steak wraps served with Mexican roasted potatoes is a delightful meatless meal that’s bursting with flavor and goodness. This plant-based dish is easy to prepare and a healthy twist on meat-based steak wraps.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Course Main Dish
Cuisine Mexican-American, Vegan Mexican Recipe
Servings 2 servings
Calories 457 kcal

Ingredients
  

Mexican Roasted Potatoes Ingredients

  • 2 medium Russet potatoes cut into wedges
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1.5 Tablespoons olive oil

Portobello Steak Wrap Ingredients

  • 2 large Portobello mushrooms cut into strips
  • 4 cremini mushrooms cut into strips
  • 1 small white onion cut into slivers
  • 2 large jalapeños roughly chopped*
  • 2 medium roma tomatoes chopped
  • 3 cloves garlic minced
  • 2 Tablespoons olive oil
  • salt and ground black pepper to taste
  • 2 chipotle wraps or flour tortillas

Instructions
 

Mexican Roasted Potatoes Instructions

  • Preheat oven to 220°C or 428°F and line a baking sheet with baking paper or brush some oil on it. Cut the potatoes into wedges or cube or any shape you’d like as long as it’s even-sized pieces.
  • Mix all the spices in a large bowl until well combined. Toss in the potato pieces until they are well coated. Spread over a baking sheet and roast in center of oven for 30-40 minutes. Gently stir now and then to prevent burning.

Portobello Steak Wrap Instructions

  • Heat the oil in a large skillet then add the onion and sauté until soft and translucent. Then add the sliced mushrooms and cook until they have softened and are a little crispy.
  • Mix in the garlic, jalapeño, and chopped tomato, sprinkle salt and pepper over the ingredients. Cook the tomato breaks down and is nearly absorbed. Make sure to stir now and then.
  • Warm up the wraps then add the mushroom steak filling and roll up. Slice in half if desired.
  • Serve with some Mexican roasted potatoes and a small green salad for good measure. Serve immediately and enjoy!

Notes

If you’d like you can serve with your favorite Mexican salsa. My chile de arbol salsa would pair perfectly. 
For the potatoes you can also sprinkle in some Mexican oregano and a bit of cumin for a smoky touch.

Nutrition

Serving: 2servingsCalories: 457kcalCarbohydrates: 53gProtein: 9gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.01gSodium: 866mgPotassium: 1657mgFiber: 6gSugar: 8gVitamin A: 1375IUVitamin C: 26mgCalcium: 70mgIron: 3mg
Tried this recipe?Leave me a ⭐⭐⭐⭐⭐ review and tag me on social media @MexicanMadeMeatless or tag #mexicanmademeatless!

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