MUSHROOM AND SPINACH BREAKFAST WRAP
This Mushroom and Spinach Breakfast Wrap is a healthy and satisfying morning start. It’s packed with scrambled eggs, sautéed mushrooms and fresh spinach wrapped in a whole-wheat tortilla. This meal is rich in protein, fibre and essential nutrients, making it an excellent option for those who want a nutritious breakfast on the go. With a balance of flavours from earthy mushrooms, tender spinach and fluffy eggs, this breakfast wrap is delicious and wholesome. Perfect for a quick weekday breakfast or a leisurely weekend brunch.
RECIPE CATEGORY
Breakfast, Snack, Brunch, Entrée
SERVING SIZE
1
CUISINE
American, Vegetarian
PREPARATION / TECHNIQUES
Pan-Fry, Sauté, One-Pot Wonders
OCCASION / HOLIDAY
Fall, Spring, Summer, Winter, Family Breakfast, Brunch, Picnic, Post-Workout Snack
SPECIAL CONSIDERATION / DIETARY CONCERNS
Healthy, High Fibre, Kid Friendly, Low Cholesterol, Low Fat, Quick & Easy, Vegetarian
DISH TYPE
Wrap, Sandwich, Breakfast
INGREDIENTS FOR MUSHROOM AND SPINACH BREAKFAST WRAP
- 1 small whole-wheat tortilla
- 1 egg, scrambled
- 1/4 cup mushrooms, sliced
- 1/4 cup spinach, chopped
- 1/2 tbsp olive oil
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 260 kcal
- Protein: 12g
- Carbohydrates: 22g
- Fat: 14g
- Fibre: 4g
- Sodium: 180mg
- Potassium: 350mg
- Calcium: 10% of DV
- Iron: 8% of DV
- Vitamin A: 40% of DV
- Vitamin C: 15% of DV
PREPARATION FOR MUSHROOM AND SPINACH BREAKFAST WRAP
- Sauté Vegetables: Heat 1/2 tbsp olive oil over medium heat. Add 1/4 cup sliced mushrooms and 1/4 cup chopped spinach. Sauté for 2-3 minutes until the mushrooms become tender and the spinach wilts.
- Scramble the Egg: In the same pan, push the vegetables to the side and add 1 egg, scrambled. Stir gently until fully cooked—season with salt and pepper to taste.
- Assemble the Wrap: Place the scrambled egg and sautéed vegetables onto the whole-wheat tortilla. Wrap tightly.
- Serve Warm: Serve the breakfast wrap immediately or in foil for an easy grab-and-go meal.
PREP TIME
5 minutes
COOKING TIME
5 minutes
TIPS FOR MUSHROOM AND SPINACH BREAKFAST WRAP
- Warm the tortilla in a dry pan or microwave for 15 seconds before assembling to make the wrap more pliable.
- Add extra flavour and add your favourite spices like paprika or cumin to the eggs.
VARIATIONS
- Cheesy Addition: Sprinkle 1 tbsp of shredded cheese on the eggs for a creamy texture.
- Vegan Version: Swap the egg with tofu scramble for a vegan alternative, and use a vegan tortilla.
- Extra Protein: Add diced chicken or turkey bacon for a protein boost.
PREPPING AND STORAGE
- Fridge: Store the wrap in an airtight container or foil. You can keep it in the refrigerator for up to 24 hours.
- Freezer: Wrap the assembled wrap in foil and freeze for up to 1 month. Reheat in the microwave or oven before serving.