Vegetarian shawarma

Just make homemade shawarma for dinner. Today we are preparing a vegetarian version - with mushrooms and vegetables. Vegetables can be very different. Shawarma for a picnic is also good.

Ingredients

• Thin lavash - 3 pcs.
• Champignons - 200 g
• White cabbage (or Peking cabbage) - 200 g
• Potatoes - 4-5 pcs.
• Tomato - 1-2 pcs.
• Cucumber - 1 pc.
• Korean carrots - 100 g
• Bulb onion - 1 pc.
• Vegetable oil - 30 ml
• Mayonnaise - 100 g (to taste)
• Ketchup - 50 g (to taste)
• Salt to taste
• Pepper to taste

Directions

1. Wash the mushrooms, cut into cubes or slices.
2. Peel the onion, wash, chop finely.
3. Preheat a frying pan, pour in vegetable oil. Put mushrooms and onions in hot oil. Fry over medium heat, stirring occasionally, for 5-7 minutes. Season with salt and pepper to taste. Mix.
4. Peel the potatoes, wash, cut into cubes. Pour vegetable oil into the pan. Put potatoes in hot oil. Fry over medium heat, stirring occasionally, until tender (15-20 minutes). Salt. Mix.
5. Cut the cabbage into thin strips. Wash the cucumber, cut into strips.
6. Wash the tomatoes, cut into slices.
7. Collect shawarma. Spread a sheet of thin pita bread. Add 2 tbsp. tablespoons of mayonnaise and 1 tbsp. a spoonful of ketchup. Stir, grease pita bread.
8. Step back a little from the edge, lay out 1/3 of the vegetables (cucumber, fried potatoes, cabbage, mushrooms with onions, Korean carrots).
9. Roll the lavash tightly into an envelope. So make three shawarmas.
10. Preheat a dry skillet. Put out the shawarma. Heat on one side over medium heat (1 minute). Then turn over and warm up on the other side for 1 minute.
11. The vegetarian shawarma is ready.
12. Serve the veggie shawarma hot. Bon Appetit!