A delicious way to enjoy portobellos (or any other variety of mushrooms), these mushroom wraps are full of flavor and tasty ingredients! We have spinach salad, feta cheese crumbles and a pesto mayonnaise that keeps them juicy, moist and perfect. These vegetarian wraps make for a delicious lunch or light dinner, and no one will miss the meat.

I am going through a wrap phase, in case you hadn’t noticed. And these mushrooms wraps are a dream. If you enjoy a good portobello mushroom burger or sandwich, you will love these! They’re a little easier to eat, especially if you’re good at wrapping your wraps up tight; you can keep all the juicy drippy deliciousness inside your wrap where you can enjoy it.

Full disclosure: I am not good at wrapping my wraps up tight, so I get a drippy mess on my plate, and I have made peace with that! I still love to make wraps even when they’re a little messy. (See also: burritos.)

These wraps are full of tasty salad ingredients but they are not “salad wraps” per se; the balance is not tipped too far towards the salad. They are warm, moist, saucy and so flavorful. While still benefiting from some spinach in the mix that we can feel good about.

Recipe Tips – The Pesto Mayonnaise

The pesto mayo here is nothing fancy, we just spread mayo on the wrap and then we spread pesto on top and it kind of mixes together as we spread. Easy.
I’ve used green pesto but red pesto would swap in nicely too!
You can use a store bought or jarred pesto, or if you have leftovers from a batch of homemade pesto, this is a perfect way to use it up.

Recipe Tips – Salad Ingredients

I add baby spinach, cherry tomatoes, avocado, feta and red onion to this. If you don’t have these exact ingredients, don’t worry! Use what you do have.
It is nice, however, to make sure you have something creamy in the mix – I would miss the avocado and feta if both were gone, though it’s OK if it’s just one or the other.
If you want to change up the cheese, I’d always recommend a drier, crumblier cheese over an oilier cheese like cheddar, or a really watery cheese like fresh mozzarella. There are a lot of moist ingredients in the wraps so it’s nice to balance that out. I’ve tried these wraps with goat’s cheese, boursin and a parmesan style cheese – all worked great.

Recipe Tips – The Mushrooms

I use portobello mushroom strips but you can certainly swap in any other mushrooms. You would either halve them or slice them, depending on the size. The cooking instructions are the same, but they might take a shorter amount of time.
The mushrooms are glazed with balsamic vinegar and cooked with some garlic. You can of course add a herb mix if you wish – I don’t bother because I know the pesto is going to infuse so much herby goodness anyway but I appreciate that sometimes more is more.
We are slicing and pan frying these mushrooms, and we want to cook them down and reduce them – we don’t want too much liquid left in them when we add them to the wraps, or they it can all end up a little too watery. Use a larger frying pan so that they don’t overlap too much – this helps them to get rid of liquid more quickly. I also like to press down on them with a spatula while they’re cooking to make sure to squeeze some extra juice out, before I take them out.

More Mushroom Ideas

Balsamic Portobello Mushroom Tacos

Creamy Mushroom Enchiladas

Vegan Portobello Mushroom Curry

Garlic Mushroom Pesto Pasta

More Vegetarian Wraps

Chickpea Avocado Caesar Wraps

Toasted Wraps with Boursin & Veggies

Air Fryer Wraps with Mozzarella & Pesto (Tik Tok Style)

Satay Halloumi Wraps