Mushroom Shawarma Wraps

1Toss the mushrooms (6 large), garlic (3 cloves), lemon (½), sauce, maple syrup (1 tablespoon) and spices until combined.

2Add the olive oil (or (1 tablespoon) water) and mushrooms (6 large) to a large fry pan over high heat. Sauté until the mushrooms (6 large) are soft and cooked through. If the spices are cooking too quickly, add a dash of water to the fry pan to slow down the cooking. Season with salt and pepper to taste.

3To make the tahini (2 tablespoons) sauce, mix together the tahini (2 tablespoons), lemon (½) and a dash of water until smooth. Mix in more water for a thinner sauce.

4Top half the pita breads with mushrooms (6 large), lettuce (2 cups), tomato, cucumber (1 medium) and tahini (2 tablespoons) sauce. Fold over the bread to serve.