Pulled Hoisin Mushroom Wraps

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a high heat

Once hot, add the portobello mushrooms to the pan with a pinch of salt and cook for 3 min on each side until starting to brown

Once the mushrooms are starting to brown, reduce the heat to low, add a couple of splashes of water and cook, covered, for 10-12 min

Meanwhile, preheat the oven to 220°C/ 200°C (fan)/ gas 7

Tip: This is to warm your tortillas later – alternatively, add them to a plate and pop in the microwave for 1-2 min!

Wash the gem lettuce, then pat it dry with kitchen paper and shred

Slice the cucumber into discs

Slice each individual cucumber disc into matchsticks

Trim, then slice the spring onions lengthways into thin strips

Add the tortillas to a baking tray

Put them in the oven for 2-3 min or until they're warmed through

Tip: Cooking for 4? Use 2 trays!

Once done, transfer the cooked mushrooms to a clean board and shred them apart, using two forks – this technique is known as 'pulling' – these are your pulled mushrooms

Return the pulled mushrooms to the pan with the hoisin sauce and soy sauce and cook for 2 min or until warmed through – these are your pulled hoisin mushrooms