Cabbage, mango, and avocado mayonnaise wraps

• 6-8 large heart-shaped cabbage leaves
• 200g oyster mushrooms sautéed in olive oil with garlic, paprika, dried garlic and ground cumin.
• 200g cooked quinoa
• 1/4 grated red cabbage
• 1 large grated carrot
• 1 red or yellow bell pepper (or mixed mini bell peppers) cut into strips
• 1 handful of chopped scallions

• 1/2 mango, cut into small cubes.
• 1/3 chopped red onion
• 1 handful of chopped cilantro
• 1 tablespoon of lemon juice
• Salt and pepper to taste

• 1 small avocado or 1/2 large avocado
• 2 tablespoons of olive oil
• 2 tablespoons of lemon juice
• Salt and pepper to taste
• A little water (optional)

Carefully separate the leaves from the head of the cabbage. Place a small amount of each filling ingredient in the center of each leaf and close the cabbage like a wrap or tortilla. If the leaves are too small to close, you can simply fill them and eat them with tacos!