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+ servings

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 2 ratings

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