Portabella Mushroom Gyro
[Vegan]

Vegetables:

1. Remove the stems from the mushrooms and also remove the gills with a spoon. Discard. Slice the mushrooms into thick strips.
2. Mix the Worcestershire sauce, cumin, maple syrup, and oregano in a medium bowl. Lay the mushroom slices in the marinade and let marinate for 10 minutes.
3. Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper and sauté for 10 minutes. Add the marinated mushroom slices and sauté for 5 more minutes. Remove from the heat and let cool.

Fresh White Sauce:

1. Mix all of the Fresh White Sauce ingredients in a small bowl and set aside.

Assembly:

1. Lay out a layer of spinach leaves on each flatbread. Spoon the Fresh White Sauce down the center. Lay the mushroom and bell pepper mixture on top. Fold each flatbread to overlap and secure with decorative picks.