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.

Mushroom Wraps with Spinach, Feta & Pesto

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.
5 from 1 rating

Ingredients

  • 1 tortilla wrap
  • 1 large portobello mushrooms, or 1.5 smaller ones
  • 1 tsp balsamic vinegar
  • olive oil, for cooking
  • 1 Tbsp mayonnaise
  • 1 Tbsp pesto
  • 2 cloves garlic, minced
  • 1 handful baby spinach
  • 3 cherry tomatoes, quartered
  • 2 Tbsp feta, crumbled
  • ¼ avocado, sliced or cubed
  • 4-6 thin slices red onion

Instructions 

  • Prepare the mushrooms. Drizzle the balsamic vinegar over them, add the garlic, and mix to combine. Set aside while you prepare the rest of the wrap.
  • Spread the mayonnaise and pesto over the wrap.
  • Add the salad ingredients.
  • Now cook your mushrooms. Heat a little oil in a frying pan and fry on each side until well browned and reduced, pressing down with the spatula every now and again to release liquid. Once ready, add straight to the top of the wrap.
  • Roll the tortilla, sealing it at the ends, and slice in half. Serve.
Serving: 1wrap, Calories: 505kcal, Carbohydrates: 31g, Protein: 13g, Fat: 38g, Saturated Fat: 10g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 13g, Trans Fat: 0.03g, Cholesterol: 37mg, Sodium: 880mg, Potassium: 925mg, Fiber: 7g, Sugar: 6g, Vitamin A: 3591IU, Vitamin C: 27mg, Calcium: 294mg, Iron: 3mg