Cajun Blackened Mushroom Lettuce Wraps with Microgreen Slaw

A smoky, spicy, low-carb wrap using farm-grown mushrooms and crisp lettuce, topped with a bright microgreen slaw.

Ingredients

For the blackened mushrooms

• 1 lb fresh mushrooms (sliced thick; oyster or portobello work best)
• 2 tbsp olive oil or melted butter
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Pinch of cayenne (optional for heat)
• Salt and black pepper to taste

For the microgreen slaw

• 2 cups mixed microgreens
• 1/2 cup shredded cabbage (or extra lettuce from the farm)
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp honey
• 1 tsp Dijon mustard
• Salt to taste

For the wraps

• Large crisp lettuce leaves (romaine or butter lettuce work best)
• Optional: sliced tomatoes, pickled onions, or avocado
• Optional garnish: freeze-dried microgreens crushed for crunch

Instructions

1. Blacken the mushrooms

• Heat a cast iron skillet over medium-high heat.
• Toss mushrooms with oil and all Cajun spices until well coated.
• Add to hot pan in a single layer.
• Cook 6–8 minutes, stirring occasionally, until deeply browned and slightly crisp on the edges.
• Remove from heat and set aside.

2. Make the microgreen slaw

• In a bowl, whisk vinegar, olive oil, honey, mustard, and salt.
• Toss in microgreens and shredded cabbage until lightly coated.
• Let sit for 5–10 minutes to slightly wilt and absorb flavor.

3. Assemble the wraps

• Lay lettuce leaves flat.
• Add a spoonful of blackened mushrooms.
• Top with microgreen slaw.
• Add optional toppings if desired.
• Finish with a light sprinkle of crushed freeze-dried microgreens for texture.

Serving idea

Serve as a light lunch, appetizer platter, or pair with cornbread and roasted sweet potatoes for a full Cajun-style farm meal.