If you’re looking for a nourishing, meatless meal, this Mushroom Wrap Recipe is perfect for breakfast, brunch, or lunch! Packed with meaty mushrooms, fluffy eggs, leafy greens, and creamy goat cheese, it makes a satisfying meal in minutes!
Are you bored with your everyday breakfast, brunch, or lunch?
Imagine biting into a warm, toasted tortilla filled with savory sautéed mushrooms, fluffy scrambled eggs (or hard-boiled eggs!), creamy goat cheese, and fresh, peppery arugula.
These vegetarian wraps make a satisfying and nutritious meal for any time of day – I promise you won’t miss the meat!
In addition to being an excellent vegetarian-friendly option, you can customize these wraps from top to bottom. You can substitute your favorite cheese, add extra veggies, use lettuce leaves instead of tortilla wraps, and much more.
Plus, they’re easy to make ahead of time and store. Whether you’re enjoying them fresh off the skillet or reheating them for a quick bite, these mushroom egg wraps will indeed become a staple in your meatless meal rotation.
Serve it with a garden salad or soup, and you’ll have a delicious and balanced low-glycemic meal in no time!
Why You’ll Love This Recipe
The savory mushrooms, fluffy eggs, creamy goat cheese, and fresh arugula wrapped in a warm tortilla create a meal you’ll crave again and again.
Here are three more reasons this mushroom egg wrap recipe is a winner:
- Perfect for breakfast, brunch, or lunch. These versatile and satisfying wraps fit seamlessly into your daily meal plan.
- Vegetarian-friendly. It is a nutritious, meatless option that doesn’t skimp on flavor, making it suitable for vegetarians and meat lovers alike.
- Great for meal prep. These wraps store and reheat well, making them an excellent choice for meal prepping. Prepare a batch in advance for a ready-to-go meal.
Ingredient Notes
Besides tortilla wraps, you’ll only need a handful of ingredients for the filling.
Here’s a breakdown of the ingredients:
- Extra Virgin Olive Oil – Our go-to fat for sautéing the mushrooms. If you’re out of olive oil, avocado, or even melted coconut oil will work fine.
- Mushrooms – Select white mushrooms, brown mushrooms, or some of each to give your wraps a “meaty” element with mouthwatering umami flavor. Keep reading for more mushroom varieties.
- Seasonings – Garlic powder intensifies the mushrooms’ rich, savory flavor, while salt enhances the whole dish.
- Cooked eggs – Choose hard-boiled or scrambled eggs for your protein-rich creamy element.
- Large tortillas – The vessel for our flavorful egg-mushroom filling. You can use flour, whole wheat, spinach, sun-dried tomato, or large gluten-free wraps.
- Goat cheese – The tanginess perfectly complements the earthy mushrooms. If you’re not a fan of goat cheese, feel free to use your preferred crumbled or shredded cheese (see ‘Variations’).
- Arugula – This leafy green adds some fresh, peppery crunch. If you can’t find arugula, swap it for baby spinach, mixed greens, or kale.
How to Make Mushroom Wraps
Ready to make mushroom wraps? Let’s do it:
Step 1. Sauté the mushrooms.
Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and sauté until they’re golden and cooked through. Season with garlic powder and salt, toss everything together, then remove the pan from the heat.
Step 2. Prepare the eggs.
While your mushrooms are cooking, whip up some scrambled eggs or boil a couple of eggs. If making hard-boiled eggs, chop them after peeling.
Step 3. Assemble the wraps.
Briefly warm the wraps in the microwave or place them in a dry pan on the stovetop for a few seconds on each side until they’re warm and pliable.
Take each warm tortilla wrap and layer in half of the cooked mushrooms, goat cheese, your eggs, and a handful of fresh arugula. Fold in the sides and roll your tortilla up like a burrito.
Step 4. Toast the wraps.
Lightly oil a large skillet and place your wraps seam-side down in the pan. Toast them for a few minutes on each side until they’re crispy and golden brown. Enjoy!
Recipe Tips
Follow these pointers to ensure your mushroom wraps turn out perfectly every time:
- For fluffy scrambled eggs, whisk the eggs thoroughly with a pinch of salt. You can add a splash of milk or cream before cooking if desired. Cook them slowly over low heat, stirring constantly, until just set. Remove from heat while they’re still slightly runny to avoid overcooking.
- For perfect hard-boiled eggs, place the eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let the eggs sit for 10-12 minutes, depending on your preferred level of doneness. Immediately transfer the eggs to an ice bath to stop the cooking process and make peeling easier.
- To achieve perfectly seared mushrooms, make sure your pan is sizzling hot before adding the olive oil. Spread the mushrooms in a single layer and let them cook undisturbed for a few minutes before stirring to get a nice golden-brown, caramelized exterior and tender interior.
Variations
If you want to switch things up, here are tasty ways to make this mushroom wrap recipe all yours:
- Mushroom variety – Mix and match white and brown mushrooms with shiitake, portobello, cremini, or even a medley of wild mushrooms.
- Alternate cheese – While goat cheese adds a lovely tang, feel free to experiment with other types of cheese like crumbled feta, blue cheese, or ricotta. Shredded cheddar, mozzarella, or Monterey Jack also melt beautifully.
- Add veggies – Boost your mushroom wrap’s nutritional value and flavor by adding sautéed bell peppers and onions, fresh diced tomatoes, bean sprouts, or avocado slices. Add some sliced jalapeños for a kick of heat.
- Mushroom lettuce wraps – Use large leaves instead of classic tortilla wraps for a low-carb lunch. Romaine, butter lettuce, or even collard greens work well to hold all the delicious filling.
- Extra protein – Cooked chicken, turkey, scrambled tofu, or beans can be great high-protein additions. Just make sure to adjust your seasoning accordingly.
Storing
Wrap any leftover mushroom wraps tightly in plastic wrap or place them in an airtight container. Store them in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Freezing is not recommended.
FAQs
Mushroom Wrap Recipe
Ingredients
- 2 Tbsp olive oil (divided)
- ½ pound white or brown mushrooms (thinly sliced)
- ¼ tsp garlic powder
- salt to taste
- 2 large tortilla wraps
- ¼ cup crambled goat cheese
- 2 cooked eggs (hard boiled or scrambled)
- 2 generous handfulles arugula
Instructions
- Heat 1½ tablespoons of olive oil in a large pan over medium-high heat. Add the sliced mushrooms and saute, stirring occasionally, until cooked through, for about 6 minutes. Add the garlic powder and salt to taste, toss to combine, and take off the heat.½ pound white or brown mushrooms, ¼ tsp garlic powder, salt to taste
- In the meantime, make scrambled or hardboiled eggs.2 cooked eggs
- Briefly warm up the tortilla wraps in a microwave or on the stovetop in a pan.2 large tortilla wraps
- To each tortilla wrap, add half of the sauteed mushrooms, crumbled goat cheese, eggs, and arugula. If using hardboiled eggs, chop them.¼ cup crambled goat cheese, 2 generous handfulles arugula
- Wrap each tortilla like a burrito.
- Lightly oil a large pan. Place the wraps on the pan and toast on each side until crispy and golden. Serve right away.
The nutrition facts are an estimate. Variations in ingredient brands, portion sizes, or substitutions can affect the final nutritional values. For the most accurate information, please use a nutrition calculator or consult with a healthcare provider. Always ensure that each of the ingredients is allowed in your diet.
Meet Maria
Maria Ushakova is a holistic nutritionist and food blogger. She focuses on developing easy recipes using real food ingredients. She believes that healthy food is delicious and anyone can learn how to cook it. Maria’s work has appeared on numerous popular websites as well as in print.
This looks so nice!! I’m going to try to make this at home 🙂
Great! Let me know how you like it!