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In a bowl, mix together all of the marinade ingredients. Once thoroughly combined, dip each mushroom in the marinade, making sure they are fully coated and have absorbed all of the flavour, and lay out on a tray. Once all mushrooms are laid out, drizzle any remaining marinade over the top of the mushrooms.
Pre-heat the grill to maximum. Grill the mushrooms in batches for approximately 6-10 minutes, until all mushrooms are cooked through.
Whilst the mushrooms are grilling, grab a small bowl and mix together all of the yoghurt dressing ingredients and set aside for later.
Slice the mushrooms once they are cooked.
To serve: Lay out the pitta wraps, spread 2tbsp of hummus onto each wrap followed by some cucumber slices, lettuce leaves and tomatoes.
Divide the sliced mushrooms between the wraps and top with a drizzle of the yoghurt dressing.