Easy Mushroom Wrap Recipe (with Goat Cheese)

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.

Ingredients You’ll Need

Besides tortilla wraps, you’ll only need a handful of ingredients for the filling. Here’s a breakdown:

• 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:

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.
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.
3. Warm the tortillas: 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.
4. Assemble the wraps: 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.
5. 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.

Frequently Asked Questions

Can I prep mushroom wraps ahead?

Yes, you can make these wraps ahead of time!

You can store the fillings and tortillas separately in the refrigerator, reheat the mushrooms, and assemble them just before serving.

Or, if you’d rather make them completely ahead, wrap the assembled wrap tightly in plastic and store it in the fridge. Reheat them in a skillet or microwave when ready to eat.

What are some good sides to serve with mushroom wraps?

Try serving them with a side of potatoes or fruit salad for breakfast.

For lunch, these wraps are lovely with veggie sticks, sweet potato fries, a fresh vegetable salad, or a bowl of soup like my Ground Turkey Soup, Bulgur Soup, or Quinoa Vegetable Soup. In summer, it would taste great served with this Cold Avocado Soup or this Cottage Cheese Soup.

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.