Step 1

Wash and dry the fresh produce.

Step 2

Place vinegar, sugar, and salt in a small bowl; stir to combine the pickling liquid.

Step 3

Trim and cut green onions crosswise into thin pieces. Add to the bowl with the pickling liquid, stir to combine, and set aside.

Step 4

Roughly chop mushrooms. Place in a medium bowl and set aside.

Step 5

Preheat a large skillet over medium-high heat.

Step 6

Once the skillet is hot, add oil and swirl to coat the bottom. Add veggie ground and cook, breaking it apart with a spoon, until browned and crumbly, 4-5 minutes.

Step 7

Meanwhile, peel and mince ginger and garlic. Place both in another small bowl along with sesame seeds, soy sauce, and vinegar. Stir to combine the sauce.

Step 8

When the veggie ground is done, add mushrooms to the skillet. Continue to cook, stirring occasionally, until mushrooms start to brown, 4-5 minutes.

Step 9

Meanwhile, halve and pit avocados; using a spoon, scoop out the flesh and slice crosswise into thin half-moons.

Step 10

When the mushrooms are done, add sauce to the skillet and stir to combine. Continue to cook until heated through, about 30 seconds. Remove from heat.

Step 11

Separate the lettuce into leaves. Pile leaves, in stacks of two per wrap, onto plates. Fill each wrap with the veggie ground mixture, then top with pickled green onions and avocado. Enjoy!