Ingredients

• 1 2-oz. coconut-flour wrap
• 1/4 cup quick pickles, drained and lightly patted dry (unseasoned rice vinegar, honey, salt, cucumbers
• 1/4 cup sautéed mushrooms, finely chopped (oyster mushrooms, garlic, ginger, grapeseed oil, sesame oil)
• 1/3 cup flaked canned wild salmon (about 2 oz.)
• 2 teaspoons olive oil mayonnaise
• 1/2 teaspoon sriracha
• 1/2 cup baby spinach (about 1/2 oz.)
• 1/4 cup quick pickles, drained and lightly patted dry (unseasoned rice vinegar, honey, salt, cucumbers)

Instructions

1. Sauté 8 oz. trimmed and chopped oyster mushrooms with 1/2 tsp grated garlic, 1/2 tsp minced ginger, and 1 Tbsp grapeseed oil until tender. Toss with 1 tsp toasted sesame oil

2. Whisk together 1/4 cup liquid from quick pickles, 1 Tbsp avocado oil, 1 Tbsp toasted sesame oil, and 1/4 tsp kosher salt. Cover; keep at room temperature

3.Mix mayonnaise and sriracha together in a small bowl until smooth. Place wrap on a work surface and spread sriracha mixture. Layer with spinach, mushrooms, salmon, and pickles; roll